Apple Pie
A double-crust apple pie with a sweet, lightly spiced filling — diced apples sautéed in butter with lemon, cinnamon and a whisper of black pepper, thickened with cornflour for a clean cut, sealed in shortcrust and baked golden.
Per serving
Ingredients
- 1 recipeSweet tart/pie dough (top and bottom)
- 2 cupsApples, peeled, cored and chopped
- 2 tspButter
- 2 tbspLemon juice
- a pinchCinnamon powder
- a pinchBlack pepper powder
- 1/4 cupSugar
- 1 tspCornflour
- 1/4 cupWater
- a pinchYellow food colour (optional)
- 1 tbspMilk, to brush (egg wash optional)
Method
- 1
Toss the chopped apple in lemon juice immediately so they do not brown.
- 2
Melt the butter in a pan, add the apples and sauté on medium for 3-4 minutes until just softened at the edges.
- 3
Add the sugar, cinnamon and a tiny pinch of black pepper. Stir until the sugar dissolves.
- 4
Whisk the cornflour into the water until smooth, then pour into the pan. Cook for 1-2 minutes, stirring, until the syrup thickens and clings to the apples. Add a pinch of yellow colour if desired. Cool completely.
- 5
Line a pie dish with the rolled-out tart dough, leaving an overhang. Spoon the cooled apple filling in evenly.
- 6
Roll out the remaining dough. Lay it whole over the filling and crimp the edges (or cut into strips and weave a lattice). Trim excess and crimp to seal. Slash 3-4 vents in the top if using a whole sheet.
- 7
Brush the top with milk for a golden finish. Bake at 180°C for 35 to 40 minutes until the crust is deep golden and the filling bubbles through the vents. Cool 15 minutes before slicing.