Baked Apple Pie – Our Favorite Recipes

Sift flours and a pinch of salt into a large mixing bowl. Add butter and rub lightly into flour with your fingertips. Lift mixture high above the bowl as you rub, to incorporate air into the pastry and make it lighter. Continue until mixture resembles fine breadcrumbs, then stir through sugar. Lightly beat 1 egg with 1 tablespoon chilled water, then drizzle over flour mixture. Start to bring the dough together by cutting the liquid into the dough with a blunt knife, then form into a smooth ball with your hands, adding a little more water if necessary. Divide dough into two pieces, one slightly larger than the other. Wrap in plastic wrap, and chill for 30 minutes.

To make the filling, peel and core the apples. You can cut them into 5mm cubes or use a mandolin to slice them into thin slices, all depends on the texture you are after. Toss the apple immediately with lemon juice in a large bowl, to prevent them from discolouring.

Place the sugar in a large fry pan over medium-low heat with the apples and spices, then stir to coat. Cook with the lid on, stirring occasionally, for 10 minutes or until apples have softened. Do not overcook as they will become mushy. Set aside to cool.

Roll out the larger pastry ball on a floured workbench to a 30cm circle (about 2mm thick). Roll pastry around rolling pin, then unroll over a 22cm metal pie dish. Gently press into corners and allow excess to overhang. Place filling in base with a slotted spoon. Roll the small pastry piece to a 25cm circle. Beat remaining egg with milk, brushing some on rim of the base. Top with small pastry.

Lift the pie dish and cut excess pastry from edges with a sharp knife. Crimp edges of pastry together with your fingers. Chill for 30 minutes. Preheat oven to 180°C, place pie dish on a baking tray. Brush top of pie with more beaten egg, sprinkle with demerara or caster sugar. Cut four small air vents in the center of the pie and bake for 45 minutes or until golden brown..

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