Rich’s Spiced Apple Pie
Crisp apples, dusted with cinnamon and enclosed in a buttery pastry, nothing beats a classic apple pie. Served with a scoop of vanilla icecream or a squirt of whipped cream (or both), this dessert is the perfect winter warmer and our firm festive fav.
Show us how it’s done Rich…
This recipe makes six pies (whether you share them is up to you).
Step-Pie-Step Guide
- 250g chilled and diced butter
- 180g caster sugar
- 500g plain flour
- Pinch of table salt
- 2 eggs (beaten)
Firstly, cream your butter and sugar until pale.
Then add your flour and salt until it is all incorporated.
Gradually add your egg in 4 stages until a dough is formed.
Next, bring the dough together and flatten out.
Finally, wrap in cling film and leave to chill in fridge overnight.
Creating your filling…
- 5 Bramley apples (600g after peeled and diced)
- 80g caster sugar
- 50g water
- 1g ground cinnamon
- 1g ground nutmeg
Firstly, peel and dice your apples.
Then place all the ingredients above in a saucepan with a lid.
Put on a medium heat and bring to the boil. Cook out for 5 minutes, or until the apples are softened.
Take the lid off and continue to cook until all the liquid has evaporated and the apples are soft.
Viola, your filling is done. Allow to chill before popping it into your pastry.
Building and baking…
- First things first, pre-heat your oven to 170 degrees.
- Next butter and flour your pie moulds.
- Then cut 6 x 100g balls of pastry for your bases and 6 x 50g balls for your lids.
- Roll your balls out until 1mm thick.
- Place a cross of parchment across your pastry and then lift into your pie mould and press into the edges. Leave no air in your moulds, and becareful not to tear your pastry, otherwise your super tasty filling will escape when cooking.
- Weigh 100g of your yummy filling into each pie.
- Then trim the edges of your lined moulds with the back of a small knife.
- Roll out your remaining pastry to a 2mm thickness and cut to the same width of your pie mould.
- Once cut, roll the lid out so it’s slightly bigger than the mould.
- Brush the edge of the pie with egg yolk, then place lid on top and seal.
- Crimp the edge of your pie using your finger and thumb. Make sure there are no gaps and take the to time to make sure the crimping is neat.
- Then chill your pies in the fridge for 30 minutes.
- After they have chilled, brush the lid in all the gaps with egg yolk, this will give them a nice golden brown finish.
- Finally, sprinkle the pie with a small amount of caster sugar. Then it’s time to get them in the oven.
- Bake at 170°C for 22 minutes or until golden brown.
- Once your pies are baked, remove from the oven and leave in their moulds to chill for 45 minutes.
- Remove the pies from their moulds and leave to continue cooling on a rack.
- Then it’s finally time to tuck in. Bon ap-pie-tite everyone!
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