Makes approximately 1 large pie or 8-10 mini apple pies
It never occurred to me that I had actually never made a homemade apple pie before! So I spent a bit of time doing some recipe research and then I ended up creating this beautiful recipe!
Because I ended up making so many small pies, I had to double the short crust pastry recipe that I’ve included in my recipe so keep that in mind if you plan on making individual pies. You could even do this in your pie maker instead!
- 2 1/2 cups plain flour
- 1/3 cup icing sugar
- pinch salt
- 175g cold cubed butter
- 2 egg yolks
- 2 tbsp ice cold water
- Raw sugar for sprinkling
Apple pie filling:
- 7-8 Granny smith apples, peeled, cored and chopped into 2cm pieces
- Zest and juice of 1 medium sized lemon
- 3 cups water
- 1/2 cup packed brown sugar
- 1/2 cup sugar
- 1/3 cup corn flour
- 1/2 tsp cinnamon
- 1/4 tsp all spice
- 1/4 tsp salt
- 1 tbsp butter
- In a food processor, add the flour, icing sugar, salt and butter and run motor until it resembles sand. Add in the egg yolks and water until the dough comes together. Tip out onto a lightly floured surface and bring dough together into a ball, divide into 2/3 and 1/3 (One for the base and one for the lid. Obviously if you’re making smaller ones just keep the dough in one ball) press both dough balls down into a disc, wrap in plastic and place in the fridge for an hour.
- Place your apple into a large bowl and toss through the lemon juice and the lemon zest.
- In a large pan, add the water, sugars, cornflour, salt, cinnamon and all spice and mix together. Bring to a simmer and stir occasionally until it’s thickened slightly.
- Bring to the boil and then add the apples cooking for about 10 minutes or until softened. Stir in the butter and allow the mixture to cool.
- Preheat your oven to 180ºc. Roll out your pastry for your base, about 3mm thick.
Place the pastry into the pie dish or tart pans (if using tart pans use a cup or cutter), and slightly trim any excess pastry. Place some baking paper over it and place in some baking beads or rice to weigh it down and place it back in the fridge for 10 minutes. Bake it in the oven for approximately 10-15 minutes, remove the paper and baking beads/rice and place back in the oven for 10 minutes.
- Roll out your lid/lids using the rest of the pastry (same thickness), you could even do lattice instead if you like! Place your pie filling into the pie crust, ensuring you do not over fill it. Place your lid on, sealing the edges and brush with egg wash if you wish! Sprinkle with some raw sugar.
- Bake in the oven for approximately 30-35 minutes or until pastry is golden brown.
Allow to cool in tins for about 10 minutes before attempting to remove.
Best enjoyed with vanilla ice cream or cream!
If you enjoyed this recipe, check out my other sweet treats!