Disappearing Apple Pie

Ingredients

• 1, 23 cm, unbakedpastry case
• 750 gpeeled, sliced apples (Granny Smith or Honeycrisp)
• 150 ggranulated sugar
• 1 tspground cinnamon
• ¼ tspground nutmeg
• ¼ tspsalt
• 15 mllemon juice
• 2 tbsp (about 16 g)plain flour
• 60 g (½ cup)plain flour (for the topping)
• 100 g (½ cup)light brown sugar (for the topping)
• 57 g (¼ cup), cold and cubedbutter (for the topping)

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C.

2. 2

   Season the apples

   In a large bowl, combine the sliced apples, granulated sugar, cinnamon, nutmeg, salt, lemon juice and 2 tbsp flour. Toss until the apple slices are well coated.

3. 3

   Fill the pastry

   Pour the apple mixture into the unbaked pastry case.

4. 4

   Make the topping

   In another bowl, mix the topping flour with the brown sugar. Rub or cut in the cold butter until the mixture is crumbly, then scatter it over the apple filling.

5. 5

   Bake the pie

   Set the pie on a baking tray and bake for 45–50 minutes, until the apples are tender and the topping is golden brown.

6. 6

   Cool and serve

   Leave the pie to cool slightly, then serve warm.

What is disappearing apple pie?

This American-style pie brings together a pastry case, spiced apple filling and a crumbly butter topping. Its name suggests how quickly slices can go once it is served.

The Granny Smith option adds tartness against the sugar, while cinnamon and nutmeg give the filling familiar warming flavours. A simple flour-and-butter crumble adds contrast to the soft fruit.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 2g protein, 39g carbs, 12g fat.

The apples and added sugars provide most of the carbohydrates, while the pastry and butter in the topping contribute much of the fat. The apple filling supplies a little protein, with smaller amounts coming from the flour and pastry. Have a slice alongside plain yoghurt or after a savoury meal with vegetables for a more balanced plate.

Choosing the apples

Granny Smith: these tart apples make a lively contrast with the sweet filling and topping.

Honeycrisp: this is the other suggested choice, with a sweeter flavour. Whichever variety you use, peel and slice the apples so they are ready to coat evenly.

Coating the filling

Even coating: toss the apples thoroughly with the sugar, spices, salt, lemon juice and flour. This distributes the seasoning and flour through the fruit before it goes into the pastry.

Keep the flour in the filling: it is separate from the flour used in the topping, so add both at their specified stages.

Getting a crumbly topping

Cold butter: keep it cold and cubed when working it into the flour and brown sugar. Stop when the mixture looks crumbly rather than turning it into a smooth dough.

Even coverage: scatter the crumbs over the filling so the topping covers the surface before baking.

Checking when it is done

The recipe gives two cues: the topping should be golden brown and the apples should be tender. Begin checking at 45 minutes, and allow up to 50 minutes if needed.

The pie needs a short rest before serving; it is intended to be served warm, not straight from the oven.

Serving the pie

Serve it warm on its own, or add vanilla ice cream or whipped cream for the classic pairing suggested with this dessert.

For a more balanced plate, pair a slice with plain yoghurt or serve it after a meal that includes savoury food and vegetables.

Recipe notes & tips

• Slice the peeled apples evenly so they soften at a similar rate.
• Toss the fruit until the flour and spices coat the slices throughout.
• Keep the topping butter cold for a crumbly texture.
• Place the pie on a baking tray before baking, as directed.
• Check for tender apples and a golden topping between 45 and 50 minutes.
• Let the pie cool slightly before cutting and serving it warm.

Variations

• Apple mix: use Granny Smith or Honeycrisp apples, as listed in the recipe.
• Spice balance: adjust the cinnamon and nutmeg to suit your preference while keeping their amounts measured.
• Citrus note: use the listed lemon juice to bring a bright note to the sweet filling.
• Classic topping: serve warm with vanilla ice cream for a creamy contrast.
• Whipped cream: add a spoonful of whipped cream when serving for another classic pairing.

Common mistakes to avoid

• Uneven slices: cut the peeled apples to a similar thickness so they cook more evenly.
• Skipped coating: toss the apples thoroughly with the sugar, spices, lemon and filling flour before adding them to the case.
• Warm butter: use cold, cubed butter so the topping stays crumbly.
• Overbaking: check the apples and topping from 45 minutes, and remove the pie when the apples are tender and the top is golden.
• Serving immediately: allow the pie to cool slightly before slicing and serving warm.

How to store

Cover and refrigerate leftover pie once cool, and eat within 3–4 days. Reheat individual slices in the oven until warm, or use a microwave for a quicker serving; the topping may soften.

Frequently asked questions