Simple apple pie, made with or with cinnamon. Pie, a great North American tradition.
Simple apple pie is a North American tradition, made with or without cinnamon. It can be served as an afternoon treat or at the end of a family meal. Softly spiced apples encased in crisp sweet pastry, its a delight to eat.
This week we’re all about apples! I’ve spent the past week making multiple pots of Apple Jelly, the most relaxing of activities and an annual event in my house. I recently headed to Pitmedden Gardens for their annual apple sale and came home with my jelly apples as well as two bags of french crab apples. While I was there Michelle asked me to pick up a bag of suitable cooking apples so that she could bake her simple apple pie.
Michelle’s Canadian heritage equates pudding with pie. Growing up there was always pie for dessert in her house. The selection of flavours were endless. From coconut cream, to apple, pumpkin, butterscotch or chocolate. Having grown up with this tradition Michelle makes a delicious pie and here’s her simple recipe. Can I just say my kitchen smells divine today … warm apples and cinnamon, a heavenly match! I just need to decide whether to have cream or ice-cream on the side?
Do I need to make my own pastry?
We both agree that you can’t beat a homemade shortcrust pastry and it’s not to difficult to make. However if you are time poor the pastry can be substituted for a shop bought ready-made pastry. However do try and use a sweetened shortcrust.
Additional recipe suggestions:
If you like this recipe then why not try our Apple & Cinnamon Cake, our Rhubarb Crumble, our Rhubarb & Ginger Clafoutis, our Eve’s Pudding, our Spiced Pumpkin Pie or Michelle’s own favourite Coconut Cream Pie. These are all great traditional desserts.
simple apple pie
- 250 g plain flour
- 125 g unsalted butter - cold
- 1 medium egg - beaten
- 1-2 tsp cold water
- 6-7 medium sized apple - peeled & sliced
- 200 g caster sugar
- 1.5 tbsp cinnamon
- 1 tsp lemon juice
- 30 g butter
- Make the pastry by adding the cold butter into the flour and work through your fingers until it forms a crumb texture. Alternatively, use a food processor and pulse until a fine crumb stage. Gradually add the beaten egg and mix until the dough comes together. If needed, add the cold water to help bind the mixture. Wrap in cling film and place in the fridge to chill for half and hour.
- Meanwhile, peel and slice the apples into a large bowl. Add the lemon juice, sugar and cinnamon and leave to sit while you roll out the pastry.
- Remove the pastry from the fridge, divide in two and roll one piece out thinly on a floured work surface. Gentley place into a 9 inch pie dish ensuring it is fit into all the edges. Fill with the sliced apples and dot with butter. Roll out the second piece of pastry and lay over the top, sealing the edges of the pastry with water.
- Using a sharp knife, trim the pastry from the sides and crimp to seal. Make a few slices on the top to allow steam to escape while baking.
- Bake in a preheated oven at 220 C (fan 190 C) for 10 min. Lower the oven temperature to 190 C (fan 170 C) and continue to bake for a further 40-45 minutes. Remove from the oven and allow to cool slightly before cutting and serving.