Classic Apple Pie

Classic Apple Pie

Here i decorated my pie with cut out figurines, but you can decorate with leaves, hearts anything. This apple pie can be kept in the freezer.

What do we need:

675 gr. Cooking apples
50-75 gr. caster sugar
4 whole cloves
3 tablespoons cold water


For the pastry:

175 gr. plain flour
50 gr. diced butter
50 gr. diced white baking vedgetable fat
if you can find it. I used butter again.
about 2 tablespoons cold water
milk to glaze
granulated sugar, for sprinkling


1. Use a 900ml shallow pie dish. Peel, core and cut the apples into thick slices. Arrange half the slices in the bottom of the dish, sprinkle with the caster sugar and arrange the cloves evenly among the apples. Cover with the remaining apple slices and add the cold water.

2. To make the pastry, measure the flour into a bowl. Add the diced butter and fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add the water and mix to a firm dough.

3. Roll out the dough onto a lightly floured work surface to a size that will cover the top of the pie dish. Lift the dough on to the dish and trim the edges. If you like, cut the trimmings into decorative shapes and lightly press on to the dough. Chill in the fridge for 30 minutes.

4. Pre-heat your oven to 200C. Brush the pie with a little milk, then sprinkle the top with sugar. Make a small slit in the centre of the pie for the steam to escape. Bake in the oven for about 40-45 minutes, until the apples are tender and the pastry is crisp and pale golden. Cover the pie loosely with foil towards the end of the cooking time if the pastry starts to brown before the apples are cooked.



Tip: Uncooked homemade pastry is an excellent standby for the freezer.
        Pack it in seperate quantities of 225 gr. and 450 gr., labelling it clearly. Defrost in the fridge
        or kitchen until pliable enough to roll and use.



                                                           "Enjoy"