Easy Apple Pie

Ingredients

• 1homemade pie crust
• 113 gbutter
• 3 tbsp (about 24 g)plain flour
• 60 ml (¼ cup)water
• 100 gwhite sugar
• 90 gpacked brown sugar
• 5–6Granny Smith apples, peeled and thinly sliced
• 1 tspcinnamon
• a pinchnutmeg

Instructions

1. 1

   Prepare the crust

   Make the pie crust according to your recipe. Fit the bottom crust into a 23 cm glass pie plate and keep it in the fridge while you prepare the filling.

2. 2

   Make the syrup

   Heat the oven to 220°C. Melt the butter in a small saucepan, then stir in the flour until it forms a paste. Add the water, white sugar and brown sugar, bring to the boil, then lower the heat and simmer for a few minutes.

3. 3

   Season the apples

   Toss the sliced apples with the cinnamon and nutmeg until evenly coated.

4. 4

   Fill the pie

   Pile the apples into the prepared pie plate so they form a mound over the crust. Pour most of the syrup evenly over the apples, keeping a little back for the top crust.

5. 5

   Add the top crust

   Lay the top crust over the apples in your preferred style; lattice strips work well. Drizzle the reserved syrup over the crust to glaze it, taking care not to let it run off into the pie plate.

6. 6

   Bake and rest

   Bake for 15 minutes at 220°C, then reduce the oven to 180°C and bake for a further 45 minutes. The crust should be golden and the apples bubbling. Leave the pie to rest for at least 30 minutes before serving so the filling can thicken.

What is American apple pie?

Apple pie is a familiar American dessert of fruit baked inside pastry, often served warm. This version combines tart Granny Smith apples with cinnamon and nutmeg, then tops them with a buttery sugar syrup.

A mound of thinly sliced apples gives the filling plenty of fruit, while the syrup adds richness and helps the top crust glaze as it bakes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 481 calories, 0g protein, 0g carbs, 0g fat.

The pastry, butter and sugars provide most of the energy and fat, while the apples contribute most of the fruit-based carbohydrates. The supplied nutrition figures list protein, carbohydrate and fat as 0 g, so they do not describe the ingredient-based amounts. Balance a slice with a serving of plain yoghurt or have it after a meal with a good source of protein.

Choosing the apples

Tart apples: Granny Smiths hold their shape well and balance the sweetness of the syrup. Peel them and slice them thinly so they fit together into a generous mound.

Even slices: Try to keep the pieces a similar thickness, which helps them soften at a similar rate in the oven.

Getting the syrup right

Butter and flour: Stir the flour into the melted butter until a smooth paste forms before adding the liquids and sugars. This helps the syrup come together without dry pockets of flour.

Gentle simmer: Bring the mixture to the boil, then simmer for a few minutes as directed. Reserve a little syrup for brushing over the top crust.

Building the pie

Cold base: Keep the bottom crust chilled while you prepare the rest of the pie. Fill it with the seasoned apples, piling them high rather than flattening them.

Top crust: A lattice lets some of the apples show, but a full pastry lid also works. Drizzle the reserved syrup carefully so it coats the pastry without running down the sides.

How to tell when it is done

Golden pastry: The crust should be golden brown after the stated baking time. If the apples are not bubbling yet, give the pie more time in the oven.

Set filling: Rest the pie for at least 30 minutes before cutting. The filling thickens as it cools, making the slices easier to serve.

Serving and timing

Bake in two stages: Start at 220°C for 15 minutes, then lower the oven to 180°C for another 45 minutes. This gives the crust a hot start before the apples finish cooking.

To serve: Enjoy the pie on its own or with custard, cream or ice cream. Allow for the 30-minute resting time when planning when to bring it to the table.

Recipe notes & tips

• Chill the bottom crust while you prepare the apples and syrup.
• Slice the apples evenly so they soften at a similar pace.
• Pile the apples into a mound before adding the top crust.
• Keep a little syrup aside for glazing the pastry.
• Let the pie rest for at least 30 minutes before slicing.

Variations

• Add extra spice: Increase the cinnamon slightly for a more warmly spiced filling.
• Use a full pastry lid: Cover the apples with one sheet of pastry and cut a few vents in it.
• Try a lattice top: Arrange pastry strips across the apples for an open top.
• Serve with custard: Add warm custard at the table for a classic pairing.
• Add a pinch of salt: Stir a small pinch into the syrup to sharpen its sweet, buttery flavour.

Common mistakes to avoid

• Skipping the chill: Keep the bottom crust in the fridge while preparing the filling so it stays cool.
• Slicing unevenly: Cut the apples to a similar thickness so they cook more evenly.
• Pouring on all the syrup: Reserve a small amount to glaze the top crust.
• Letting syrup run off: Drizzle it carefully over the pastry to avoid it spilling into the pie plate.
• Cutting too soon: Rest the pie for at least 30 minutes so the filling can thicken.

How to store

Cover and refrigerate leftover pie for up to 4 days. Reheat individual slices in a moderate oven until warmed through, or serve them chilled.

Frequently asked questions