Gran’s Homemade Apple Pie Recipe

Gran's homemade apple pie

by Sharon Maher

in Baking, Recipes

My Grandma would often bake a batch of apple pies ready for the week ahead and, with a glut of apples this year, I think my Gran’s apple pie recipe is ready for an airing.


Gran would use a mix of apples, from granny smiths to cooking apples, whatever were available.

Apples

Ingredients

For the pastry:

  • 125g cold butter cubed
  • 250g  plain flour
  • 3 tbsp cold water
  • zest of 1 lemon
  • caster sugar and milk for the finish

For the apple filing:

  • 1kg apples peeled, cored and sliced
  • 2 tbsp lemon juice
  • 140g golden caster sugar
  • 2 tbsp plain flour
  • 1 tsp cinnamon

 Method

  1. Preheat the oven to 180ºC, 350ºF or gas 4.
  2. I make the pastry by hand, but you can use a food processor.
  3. Start by sieving the flour into a large mixing bowl.
  4. Add a pinch of salt, and the finely grated lemon zest.
  5. Add the butter to the bowl.
  6. With cold clean hands and using your fingertips work the butter into the flour until the mixture resembles fine breadcrumbs.
  7. Add the cold water a little at a time to the bowl and with a cold knife gently bring the mix together until if forms a soft dough.
  8. Wrap the pastry in clingfilm and put in the fridge to rest.
  9. For the filling peel and core the apples, then cut them into slices.
  10. Add the apples to a pan with the sugar, lemon juice and cinnamon.
  11. On a medium to low heat cook the apples for 5 minutes or until soft.
  12. Remove from the heat and stir in the plain flour, then allow to cool.
  13. When ready to make the pie dust a clean work surface and rolling pin with flour
  14. Take the pastry from the fridge, remove the clingfilm and divide into two.
  15. Roll out one half  evenly to approximately ½cm thick, making sure it fits the pie plate.
  16. Carefully roll the pastry around the rolling pin, then unroll it carefully over a 20cm pie plate.
  17. Cover the plate with the pastry and top with apple mixture,
  18. Brush milk on the pastry rim
  19. Roll out the second piece of pastry for the lid the same way as the first, and use the rolling pin to transport the pastry over the apples.
  20. Cut off the excess pastry using a knife.
  21. Then using your finger and thumb pinch and crimp the edges together.
  22. Brush the top of the pie with milk and dust with caster sugar.
  23. Bake in a hot oven for around 40 minutes, the top should be golden and firm to the touch
  24. Serve a slice with double cream for tea.

 

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This post was written by...

– who has written 97 posts on Norah Sleep Living.

Sharon loves to write about homes, interior design, food, fashion, style and things that inspire her in life. Find her on Facebook, Instagram, Twitter, and Pinterest.

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