Apple pie. These words are enough to bring a smile to my face. This recipe is straight out of my grandma’s recipe book and once you try it, there is no going back. It’s got the most perfectly flaky and buttery crust, and an interior of soft cinnamon-y apples. I love this pie with vanilla ice cream, which beautifully cuts through all the richness by providing a cool, subtle compliment to the buttery filling.
- 200 g flour
- 25 g sugar
- 100 g butter
- 1/4 teaspoon baking powder
- 500 g apples (cored and diced)
- 75 g sugar
- 1/2 teaspoon cinnamon powder
- Sieve the flour, baking powder and sugar.
- Rub the butter into the flour mixture until it looks like breadcrumbs.
- Add 1-2 tablespoons of cold water and bring together. Do not knead.
- Cover in plastic wrap and chill in the fridge for 30 minutes.
- Put the diced apples into a saucepan and cover with the sugar. Cook till the apples till they are soft.
- Cool and add in the cinnamon.
- Roll out the dough into two 1/8″ circles. Make one bigger than the other.
- Place the bigger one in the pie dish.
- Coat the bottom with some egg white and add in the apple filling.
- Take the smaller circle and cut out strips. Use these to create a lattice pattern on top of the pie.
- Bake at 180 degrees in a pre-heated oven for 45-50 minutes.