This delicious, classic apple pie is packed full of tender apples and a hint of spice for all that’s nice! Encased in flaky sour cream pastry, this delicious pie is bursting with flavour and is guaranteed to bring back fond childhood memories of your grandma’s cooking. It’s perfect dessert recipe for winter, or for any other time you feel like a big warm cuddle in your belly.
Classic Apple Pie
Serves: 6 with leftovers
Prep/Cook Time: 45mins prep, 60 mins cook, 30-60 min cooling
Skill Level: Intermediate
Ingredients
- 2 (445g packets) Carême Sour Cream Shortcrust Pastry, defrosted
- 5 medium Granny Smith apples
- 5 medium Gala apples (or any other sweet baking apple)
- ½ cup (115g) caster sugar
- 2 packed tablespoons (35g) brown sugar
- 1 lemon (zest of whole lemon, juice of ½ lemon)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon vanilla bean paste (vanilla essence can also be used)
- ¼ teaspoon table salt
- 5 (60g each) Granita biscuits (other oat style biscuits can also be used)
- 1 egg white, whisked
- 2 tablespoons demerara sugar (caster sugar can also be used).
- Equipment
- Large saucepan
- 1.4L pie dish (25cm Diameter x 5cm high)
- Pastry brush.
Method
- Peel, core, and cut the apples into quarters, then slice into 1cm thick wedges. Place the apple slices into cold water with a squeeze of lemon juice to prevent browning.
- Once the apples are cut, drain the water and place into a large saucepan, then add the caster sugar, brown sugar, zest and lemon juice, cinnamon, nutmeg, vanilla, and salt and stir until combined. Cover saucepan with a lid, then place onto the stove over a medium heat.
- Cook the apples for 10-15 minutes, stirring the mixture often. The apples are ready when they are tender, but still hold their shape.
- Once cooked, set the apple filling aside to cool uncovered for 30-60 minutes.
- While apple is cooling, lightly grease a 25cm round, 5cm deep pie dish. Line the pie dish with the pastry, gently pushing it into the sides of the dish. Ensure the pastry covers the lip of the pie dish, then trim with a knife, making sure to leave a slight overhang on the lip. Place into the fridge to chill for 10 minutes.
- Pre-heat oven 200°C fan-forced (220°C conventional).
- Strain the cooled apples well and discard the liquid. Remove the pastry-lined pie dish from the fridge and scatter the crushed biscuits over the base of the pie shell, then fill it to the top with the strained apple.
- Brush the edge of the dish with beaten egg white, then top with the second sheet of pastry. Using a knife, trim the pastry from the edge of the pie dish, angling the knife away from the dish as you go. Using your fingers, press the pastry together to seal around the edge of the pie dish (if you have left over pieces of pastry, you can decorate the top of your pie with any shapes you like).
- Using a pastry brush, brush the top of the pie with the whisked egg white, then sprinkle evenly with demerara sugar. Using a knife, cut 6-10 slits in the top of the pie to allow steam to escape.
- Place pie into the oven on the middle shelf and bake for 20 minutes. After 20 minutes, reduce the oven temperature to 180°C and bake for a further 40 minutes, or until the pie is golden brown.
- Once cooked, remove from the oven, and allow to cool slightly before serving warm with a dollop of cream.
The apple filling can be prepared the day before.
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