Scrumptious Apple Pie

Ingredients

• 250 g (2 cups)Gold Medal™ plain flour
• 1 teaspoonsalt
• 160 ml (⅔ cup) plus 30 ml (2 tablespoons)shortening
• 60–90 ml (4–6 tablespoons)cold water
• 70–100 g (⅓–½ cup)sugar
• 31 g (¼ cup)Gold Medal™ plain flour
• ½ teaspoonground cinnamon
• ½ teaspoonground nutmeg
• ⅛ teaspoonsalt
• 1.9 litres (8 cups), from 8 medium applesthinly sliced, peeled tart apples
• 2 tablespoonsbutter or margarine

Instructions

1. 1

   Mix the pastry

   In a medium bowl, combine 250 g (2 cups) flour and 1 teaspoon salt. Cut in the shortening with a pastry blender, or use two knives drawn through the mixture in opposite directions, until the pieces are about the size of small peas. Add the cold water 1 tablespoon at a time, tossing with a fork until the flour is moistened and the pastry nearly clears the sides of the bowl. Add another 1–2 teaspoons of water if needed.

2. 2

   Chill the dough

   Bring the pastry together into a ball and divide it in half. Shape each half into a flat round on a lightly floured surface, wrap in cling film and refrigerate for about 45 minutes, until firm and cold but still pliable. If it has chilled for longer, let it soften slightly before rolling.

3. 3

   Heat and roll

   Heat the oven to 220°C (425°F). On a floured surface, roll one pastry round with a floured rolling pin until it is 5 cm (2 inches) wider than an inverted 23 cm (9-inch) glass pie plate. Fold it into quarters, transfer it to the plate, then unfold and ease it into place, pressing it against the base and sides.

4. 4

   Fill the pie

   In a large bowl, mix the sugar, 31 g (¼ cup) flour, cinnamon, nutmeg and ⅛ teaspoon salt. Stir in the apples until coated, then spoon them into the pastry-lined plate. Cut the butter into small pieces and scatter them over the filling. Trim the pastry edge to 1 cm (½ inch) beyond the rim.

5. 5

   Add the top crust

   Roll the second pastry round into a 25 cm (10-inch) circle. Fold it into quarters and cut slits for steam to escape. Unfold it over the filling and trim the overhang to 2.5 cm (1 inch). Fold and roll the top edge under the lower edge, press it to seal against the rim and flute as desired. Cover the edge with a 5–7.5 cm (2–3-inch) strip of foil to limit browning.

6. 6

   Bake the pie

   Bake for 40–50 minutes, until the crust is brown and juice begins to bubble through the slits. Remove the foil for the final 15 minutes. Serve warm if you like.

What is apple pie?

Apple pie is a baked dessert made with fruit enclosed in pastry; this version uses a bottom crust and a vented pastry lid. It is a familiar American-style pie, with the apples seasoned with cinnamon and nutmeg.

Tart apples bring a bright flavour to the sweet filling, while shortening in the pastry helps create a tender, flaky crust. Chilling the dough before rolling also makes it easier to handle.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 4g protein, 51g carbs, 29g fat.

The apples and pastry flour provide most of the carbohydrates, while shortening and butter or margarine contribute much of the fat. The apples offer a little protein, but the pie is not a substantial protein source; serve a slice with plain yoghurt or have it after a balanced meal.

Choosing the apples

Tart apples: The recipe calls for peeled, thinly sliced apples, so choose firm fruit that holds its shape during baking. Slice them evenly to help the filling cook at a consistent pace.

Spice mix: Cinnamon and nutmeg add warmth without overwhelming the fruit. The sugar amount is a range, so you can use the lower end for tarter apples or the higher end for a sweeter filling.

Making flaky pastry

Small pieces: Cut the shortening into the flour until the pieces resemble small peas. Keeping some distinct pieces in the mixture helps give the baked pastry its flaky texture.

Cold water: Add it gradually and stop once the flour is moistened and the dough comes together. Too much water can make the pastry harder to handle.

Rolling and sealing

Bottom crust: Roll the first round wider than the pie plate so there is enough pastry to line the sides and trim the edge. Ease it into the plate rather than stretching it, which can make it shrink as it bakes.

Top crust: Cut slits before placing the pastry over the filling so steam has an escape route. Press the joined edges firmly together to seal the pie.

Baking cues

Colour: Bake at 220°C (425°F) until the pastry is browned and filling juices bubble through the slits. The bubbling is a useful sign that the centre is hot.

Foil: Cover the edge for most of the bake to limit over-browning, then remove it for the final 15 minutes so the rim can colour.

Serving the pie

Resting: Let the pie stand briefly after baking so the bubbling filling can settle before slicing. Serve it warm if desired.

Pairings: A slice works well on its own or alongside custard, cream or vanilla ice cream. Choose a modest accompaniment if you want the apple and spice flavours to stay in focus.

Recipe notes & tips

• Keep the water cold and add it gradually so the pastry does not become wet.
• Chill the pastry for about 45 minutes before rolling to make it firm but pliable.
• Flour the rolling pin and work surface lightly to reduce sticking.
• Cut the steam slits before laying the top crust over the filling.
• Brush the top crust with milk or cream and sprinkle with sugar for a glazed finish, as suggested in the recipe tips.
• For a quicker filling, the recipe suggests using three drained 567 g (20-ounce) cans of sliced apples in place of fresh apples.

Variations

• Glazed crust: Brush the top with milk or cream and sprinkle with sugar before baking.
• Canned apples: Use three drained 567 g (20-ounce) cans of sliced apples instead of fresh apples, as suggested in the recipe.
• Sugar level: Use the lower or upper end of the stated sugar range to suit the tartness of the fruit.
• Spice balance: Adjust the cinnamon and nutmeg slightly to suit your preference while keeping the filling's apple flavour central.

Common mistakes to avoid

• Adding water all at once: Sprinkle it in 1 tablespoon at a time and stop when the flour is moistened.
• Overworking the dough: Mix only until it comes together so the pastry stays tender.
• Stretching the bottom crust: Ease it into the pie plate instead of pulling it, which can encourage shrinkage.
• Skipping the steam slits: Cut openings in the top crust so steam can escape during baking.
• Leaving the edge uncovered: Shield it with foil for most of the bake, then remove the foil for the final 15 minutes.

How to store

Cool the pie, cover it and refrigerate for up to 4 days. Reheat individual slices in a 160°C oven until warmed through, or serve them cold.

Frequently asked questions