If you like a no non-sense apple pie, then this is the recipe you want. A thick flaky pastry encases a generous amount of apple filling that becomes slightly ‘jammy’ after baking. We use a little bit of sugar here since we want a pie that is not overly sweet. Besides, apples have enough natural sugars, which condense and give the pie a natural sweetness. And, by no means waste time trying to make the top crust look perfect. Unevenness and imperfections will give the pie a rustic look, which is very becoming of this old-fashioned dessert. If you still feel you need to fuss about something, then go out and find yourself a presentable deep 9-inch pie pan.
- 2 ½ cups flour
- ½ teaspoon salt
- 1 cup/2 sticks/200 grams butter
- 5 tablespoons ice cold water
- 4 sheets of parchment paper cut into 12-inch squares
Combine the flour and salt in a food processor and pulse 3 times, to mix. Cut the butter into spoon size pieces and add to the processor bowl with flour.
Pulse 15-17 times, until the mixture is fine and powdery and no large pieces of butter remain visible.
Scatter the water on the mixture and pulse 5 times. The dough should hold together if you gather it in your hand.
Divide the dough in half. Gather 1 dough portion into a ball on a parchment paper and cover with another paper. You’ll end up with a ball of pastry dough sandwiched between 2 pieces of parchment paper. Do the same with the other dough portion.
Now bring your roller pin over your first dough ‘sandwich’ and roll out into a 12-inch circle. This method is absolutely mess-free and fool-proof. From time to time, you will need to peel of the top paper to gather and even out the edges of the dough into a neat circle. Do the same with the other half. Refrigerate both discs of rolled out pastry dough for at least 1 hour.
While your pastry is chilling, prepare the filling.
In a big mixing bowl mix:
Take your prepared pastry discs out of the fridge. They will feel rock hard, but they’ll soften in minutes. Take one pastry disc and peel of a sheet of paper from one side. Place the pastry face down into the pie pan and peel of the top sheet of paper.
Make sure you carefully press the pastry into the edges and sides of the pan. Pour the prepared apple filling in. Take 2 tablespoons of butter cut into small pieces and scatter them evenly over the filling. Take the other disc and remove the paper from one side of the pastry and place it face down over the filling. Peel of the paper from the top side. Now crimp the edges of the bottom and top pastry discs together to seal.
Egg Wash and Sugar Sprinkle
In a small bowl, mix 1 egg and a pinch of salt with a fork. Take a pastry brush and lightly brush the egg wash over the top pastry. (You’ll end up with left over egg wash; so instead of throwing it away, make yourself a scrambled egg.) Sprinkle 2 tablespoons sugar over the crust. With a sharp knife make small slits around the top pastry to allow the steam to escape during baking.
Bake 50 minutes in 200c degree oven in the lowest rack in the oven. The top crust should be golden brown and the juices from the filling should bubble through the slits.
You might be tempted to try your pie right after it comes out of the oven. But you do need to wait until it cools so the filling sets and is not too hot to eat. Enjoy!