Perfect apple pie recipe from scratch! You won’t find such a recipe anywhere else. Well, unless someone borrows it. The sweet pastry used for this recipe is very short and gentle and crunchy after baking. Works excellent with delicate caramelized apples and of course the addition of whipped cream! It will always be my favourite way of making an apple pie. I hope it becomes one of your favourites as well!
You will need
- Large bowl
- Large pot
- Rolling pin
- Colander
- Loose-bottomed tart tin 26cm
Ingredients
Serves 12
Sweet pastry
- 500 g plain flour
- 250 g sugar
- 250 g butter at room temperature
- 3 large free-range eggs
- 1 tsp of vanilla extract
Caramelized apples
- 10 red apples, peeled and cut into small cubes
- 100 g brown sugar
- 100 g butter
- 1 tsp of vanilla extract
- 2 tbsp of cornflour
Egg wash
- 1 large free-range egg
- 3 tablespoons of water or milk
Preparation Method
90 minutes
- To make sweet pastry sieve the flour onto a clean work surface, add sugar, butter and vanilla extract. Using your fingertips, rub in the butter until the mixture resembles coarse breadcrumbs. Add the eggs to the mix and gently combine until dough forms. At this stage, don’t overwork the sweet pastry. Flour it lightly and wrap in cling film. Place in the fridge till needed.
- To prepare caramelized apples, heat butter in a pot and then add brown sugar. When the butter and sugar begin to bubble, add apples and vanilla extract. Stir occasionally, preferably with a wooden spoon. Well, caramelized apples will have a slightly brown colour and be soft. Place the apples prepared in this way in a colander and set aside to cool.
- Preheat the oven to 180˚C/Gas mark 4 and gently grease the Loose-bottomed tart tin 26cm.
- Take the sweet pastry out of the fridge and roll it out thinly. Remember to roll out the dough so that it easily covers the bottom and walls of your tart tin.
- Place the previously prepared caramelized apples evenly into the tart tin.
- Roll the other half of the sweet pastry, and cover the top. Trim the extra dough from the edges and pinch them to create a crimp. Make sure that the edges are properly sealed.
- Brush the apple pie with egg wash and cut few slits in the top of the pie to create a vent. Pop in the apple pie in the oven for 60 minutes or until the crust is golden brown.
- Allow cooling entirely after baking. Cut apple pie into the portions and serve with lightly whipped cream or ice cream.
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Categories:
Irish Favorite Sweet
Tags:
Apple Butter Caster sugar Egg Plain flour