This classic apple pie recipe with home-made shortcrust pastry, a beautiful lattice top and cinnamon-scented whipped cream tasted like home in every bite.
Table of Contents
- 1 Ingredients needed
- 2 How do you make a homemade apple pie?
- 3 What are best apples for apple pie?
- 4 Do you have to peel apples for apple pie?
- 5 Pie recipes
- 6 Classic apple pie with cinnamon cream
- Caster sugar.
- Ice water.
- Apples. I love using Granny Smith apples as their crisp, tart flavor ia perfectly balanced by the spices and sugar. Fuji apples, honey crisp, etc will all work.
- Brown sugar. I used muscavado sugar but any brown sugar will work.
- Ground cinnamon.
- Ground nutmeg.
- Lemon juice.
- Heavy cream/whipping cream.
How do you make a homemade apple pie?
Start by making the pastry by pulsing butter, flour and sugar together in a food processor then add ice water until the dough just comes together. Split the pie dough into two balls, one slightly larger than the other (the smaller ball of pie crust will be used for the lattice topping). Chill in the fridge before rolling out and pressing into a pie pan or plate. The filling is made with granny smith apples. Peel and slice the apples finely then mix together in a large bowl with cinnamon, nutmeg, lemon juice and sugar. Allow the sliced apples to stand for 15 minutes to draw out excess moisture then stir in the flour.
The flour helps the apple filling to thicken up so you don’t have a watery pie at the end. Top with lattice crust, brush with egg wash and sprinkle with a little extra sugar then bake until golden brown and bubbling. Remember to allow the pie to cool down before slicing as this will help the sliced pie keep its shape. Serve with the cinnamon whipped cream or a scoop of vanilla ice cream.
What are best apples for apple pie?
I prefer apples that have good flavor and will keep their shape once cooked. Granny Smith apples tick both those boxes but honey crisp, fuji apples or golden delicious will all work.
Do you have to peel apples for apple pie?
No, you don’t have to. It results in a “smoother” eating experience and is more classic but you can definitely leave the skin on. Just make sure to slice the apples finely.
Classic apple pie with cinnamon cream
for the pastry
- 400 g (3 and 1/3 cup) flour
- 200 g (1 cup) butter cubed
- 50 g (¼ cup) caster sugar
- 2 egg yolks
- 3-4 tbsp ice water
for the filling
- 6 apples I used 3 Granny Smith and 3 Pink lady apples, sliced
- 3 tbsp brown sugar
- 1 tsp ground cinnamon optional
- 2 tbsp flour
- ½ tsp salt
- 1 egg beaten (for brushing the pastry)
for the cinnamon cream
- 1 cup cream whipped whipped with 1 tbsp caster sugar
- 1/2-1 tsp ground cinnamon
- To make the pastry, place the flour, butter and sugar in the bowl of a food processor then pulse until the mixture resembles rough bread crumbs.
- With the mixer running, slowly pour the water in, a spoon at a time, until the pastry comes together in a ball.
- Remove from the food processor. Divide the mixture in two, with one piece being slightly bigger than the other (the bigger half will be for the bottom of the pie).
- Roll the bigger half out on a lightly floured surface, ensuring it's big enough to cover the bottom of your pie dish.
- Place the pie dish in the fridge and allow to chill.
- Roll the remaining dough out and cut into 10 slices, approximately 1.5cm wide. Place on a piece of parchment paper and place in the fridge to chill for at least 15 minutes.
- Pre-heat the oven to 180°C/350°F.
- To make the filling, thinly slice the apples with a sharp knife and place in a large bowl. Add the sugar, spices and lemon juice then mix well. Allow the apples to stand for 15 minutes to draw out excess moisture.
- Stir the flour into the apple filling.
- Remove the chilled pie case from the fridge and brush the edges with egg wash
- Transfer the filling to the chilled pie case then cover the pie with the remaining slices of pastry. Crimp the edges and cut away any excess pastry.
- Brush the pie with the remaining egg wash, cover with foil and place in the oven.
- Allow to bake for 30minutes then uncover and allow to bake for another 20-30 minutes until the pie is golden brown and cooked through.
- Remove the pie from the oven and allow to chill to room temperature before serving with the cinnamon cream or ice cream.