Making a classic English apple pie involves a few key steps: preparing the pastry, creating the apple filling, and baking it to perfection. Here’s a step-by-step guide to help you make a traditional English apple pie.
Ingredients:
For the pastry:
- 250g (2 cups) plain flour
- 125g (1/2 cup) unsalted butter, cold and cubed
- 1 tbsp caster sugar
- A pinch of salt
- 60-80ml (1/4 to 1/3 cup) cold water
For the filling:
- 6 large Bramley apples (or other tart apples like Granny Smith)
- 75g (1/3 cup) caster sugar
- 1 tbsp lemon juice
- 1 tsp ground cinnamon
- 1 tbsp cornflour (optional, to thicken the filling)
- A pinch of ground nutmeg (optional)
For the egg wash:
- 1 egg, beaten (for brushing)
Instructions:
1. Preparing the Pastry
Start by sifting the flour and salt into a large mixing bowl. Add the cubed butter to the bowl. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. This can also be done using a food processor for a quicker result.
Once the butter is fully incorporated, stir in the sugar. Gradually add the cold water, a little at a time, and mix until the dough just comes together. Be careful not to overwork it.
Turn the dough out onto a lightly floured surface and knead it gently into a ball. Divide the dough into two equal portions: one for the base and one for the top. Wrap both portions in cling film and refrigerate for at least 30 minutes to allow the dough to rest.
2. Preparing the Apple Filling
While the pastry is chilling, peel, core, and slice the apples into thin wedges. Place the apple slices in a large bowl and toss them with lemon juice to prevent browning.
Add the sugar, cinnamon, and nutmeg (if using) to the apples, and stir well to ensure the apples are evenly coated. If you’d like a thicker filling, sprinkle in the cornflour and mix it in. The cornflour will help absorb any excess liquid released by the apples during baking.
3. Assembling the Pie
Preheat the oven to 190°C (375°F).
Once the pastry has chilled, remove one portion from the fridge. Roll it out on a lightly floured surface into a circle large enough to line the base and sides of a 23cm (9-inch) pie dish.
Carefully transfer the rolled-out pastry to the pie dish, pressing it into the edges to fit. Trim off any excess pastry around the edges.
Spoon the prepared apple filling into the pastry base, mounding it slightly in the center. The apples will shrink slightly as they bake, so don’t worry about making the filling too high.
Roll out the second portion of pastry to cover the top of the pie. You can either place the entire sheet over the apples, or cut it into strips to create a lattice pattern. If you’re making a solid top, ensure you make a few slits in the pastry to allow steam to escape.
Place the top pastry over the apples and press down around the edges to seal the pie. Trim any excess pastry and crimp the edges with your fingers or a fork. Brush the top of the pie with the beaten egg to give it a golden finish.
4. Baking the Pie
Place the pie on a baking sheet to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the pastry is golden brown and the filling is bubbling through the slits in the top.
If the pastry starts to brown too quickly, cover the edges with foil to prevent burning.
5. Serving the Pie
Once the pie is baked, remove it from the oven and allow it to cool for at least 15-20 minutes before serving. This will help the filling set slightly.
Serve your classic English apple pie warm, ideally with a scoop of vanilla ice cream, a dollop of whipped cream, or a slice of cheddar cheese, as is often traditional in the UK.
Enjoy your homemade, comforting classic English apple pie!
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