APPLE PIE

Ingredients

• 125 g (½ cup)butter or margarine
• 100 g (½ cup)caster sugar
• 60 ml (¼ cup) buttermilk, or 5 ml (1 teaspoon) lemon juice mixed into 60 ml (¼ cup) milkbuttermilk or milk mixture
• 240 g (2 cups)cake flour or plain flour
• 4 g (1 level teaspoon)baking powder
• 2 ml (½ teaspoon)salt
• 385 g, or about 8 medium applescanned pie apples, or peeled, cored and chopped apples
• 100 g (½ cup)sugar
• 60 ml (¼ cup)raisins and cranberries, or raisins
• 5 ml (1 teaspoon)ground cinnamon
• 20 ml (4 teaspoons)lemon juice

Instructions

1. 1

   Cream the sugar

   For the crust, cream the caster sugar with the butter or margarine.

2. 2

   Add the buttermilk

   Add the buttermilk and beat until the mixture is light and creamy.

3. 3

   Sift the dry ingredients

   Sift in the flour, baking powder and salt.

4. 4

   Chill the dough

   Knead lightly to make a soft dough, then place it in the fridge or freezer for about 10 minutes.

5. 5

   Simmer the filling

   For the filling, combine the apples, sugar, raisins and cranberries, cinnamon and lemon juice in a pot. Simmer over medium heat for 10 minutes.

6. 6

   Fill the pie dish

   Grease an ovenproof pie dish. Press half the pastry into it, then spoon in the filling.

7. 7

   Cover the filling

   Grate the remaining pastry over the pie, or cut it into strips and arrange them decoratively on top.

8. 8

   Bake the pie

   Bake at 160°C (320°F) for about 20 minutes.

What is this apple pie?

Apple pie is a familiar baked dessert built around fruit enclosed or topped with pastry. This version has a soft dough rather than a rolled, flaky crust, with the top grated over the filling or arranged in strips.

Its exact regional origin is not specified in the recipe. The method works well because the apples are simmered with sugar, dried fruit, cinnamon and lemon before they go into the pie.

Nutrition and macros by portion

The nutrition label shows one serving as written: 720 calories, 8g protein, 117g carbs, 27g fat.

The flour and sugars supply most of the carbohydrates, while butter or margarine contributes most of the fat; the apples and dried fruit add some carbohydrate and fibre. There is relatively little protein in the ingredients, so balance a slice with a protein-containing accompaniment such as plain yoghurt.

Choosing the apples

Canned apples: the recipe calls for 385 g of canned pie apples, which are ready to use in the filling.

Fresh apples: use about 8 medium apples, peeled, cored and chopped. They soften as they simmer, so check that they are tender before filling the crust.

Making the soft pastry

Creaming: beat the butter or margarine with the caster sugar, then add the buttermilk and continue until light and creamy.

Handling: sift in the dry ingredients and knead only lightly, just until the dough comes together. The short chill helps make it easier to press into the pie dish and grate or shape for the top.

Getting the filling right

Simmering: cook the fruit mixture over medium heat for 10 minutes, stirring as needed so the sugar and lemon juice combine with the apples.

Texture: the filling should be softened and spoonable before it goes into the pastry. The dried fruit adds chewy pieces among the tender apples.

Choosing a pastry top

Grated topping: grate the chilled remaining dough over the filling for a quick, uneven layer of pastry.

Strips: cut the dough into strips and arrange them decoratively across the pie. Either approach uses the same pastry; the recipe gives no separate topping quantity.

Baking and serving

Bake at 160°C for about 20 minutes, as directed. The pastry should look set and lightly coloured; begin checking near the end of the stated time.

Let the pie settle briefly before serving so the filling is easier to portion. Serve on its own or with a spoonful of yoghurt or custard.

Recipe notes & tips

• Measure the flour by weight if possible for a more consistent dough.
• Chill the pastry for about 10 minutes before shaping it.
• If using the milk and lemon juice alternative, mix them before adding to the pastry.
• Simmer the filling for the full 10 minutes so the fruit has time to soften.
• Grease the ovenproof dish before pressing in the pastry.
• Use a light touch when kneading to keep the pastry soft.

Variations

• Raisin-only filling: use raisins instead of the raisin and cranberry mixture.
• Fresh apple filling: use about 8 peeled, cored and chopped medium apples in place of canned pie apples.
• Buttermilk substitute: mix 5 ml lemon juice into 60 ml milk as directed.
• Strip topping: cut the reserved pastry into strips and arrange them across the filling.
• Grated topping: grate the remaining pastry over the filling for a quick finish.

Common mistakes to avoid

• Overworking the dough: knead only lightly until it forms a soft dough.
• Skipping the chill: refrigerate or freeze the pastry for about 10 minutes before shaping.
• Using an ungreased dish: grease the ovenproof pie dish before adding the pastry.
• Adding raw filling: simmer the apples and other filling ingredients for 10 minutes first.
• Overbaking: bake at 160°C for about 20 minutes and check the pastry as the time nears its end.

How to store

Cover and refrigerate leftover pie for up to 3 days. Reheat portions in a low oven until warmed through, or serve chilled.

Frequently asked questions