Apple Pie

Apple Pie

3h+

An Apple Pie straight out of a movie! It has a buttery and delicate dough, and a moist apple filling with walnuts, raisins and cinnamon. One of those recipes that will leave you craving for more. For the top of the pie it is used cutters that spell the word “PIE”, but feel free to try different designs according to your preferences, as long as you remember to leave some empty spots for the hot air to come out while baking the pie.

  • Cut 2 green apples and 8 apples into quarters. Remove the cores and thinly slice

  • Transfer the sliced apples to a large saucepan

  • Add 120g of brown sugar and 75g of white sugar

  • Add 80g of raisins

  • Add 50ml of rum and stir to combine. Turn the heat on low

  • Add a pinch of salt and stir to combine

  • Add 30g of cornstarch to a bowl with 50g of walnuts

  • Add 3g of cinnamom powder and stir to combine

  • Stir the apples from time to time to cook them evenly

  • Add the walnut, cornstarch and cinnamon mixture to the softened apples and stir to combine. Cook until the starch thickens the juices. Turn off the heat

  • Spread it on a tray and cover with cling film

  • Refrigerate until cool. The apple filling is ready

  • Add 540g of all-purpose flour to a bowl

  • Add a pinch of flaky salt and 300g of cold butter

  • Mix the flour and butter with your fingertips until crumbly

  • Add 115ml of cold water and mix just until obtain a homogeneous dough. Do not overhandle the dough

  • Form the dough into a slightly flattened shape and wrap in cling film

  • Refrigerate the dough for at least 30 minutes until firm

  • Prepare 2 double layers of cling film over a countertop

  • Put the dough over a double layer of the cling film and cover it with the other layer

  • Roll out the dough with a rolling pin to 1mm thick

  • Remove a layer of cling film, handle the dough to make it a little more pliable, and transfer it to the mold with the film side facing up. Press it into the sides and remove the film

  • Gently press the sides so that it has an even thickness and trim off any excess dough. The shortcrust pastry is ready

  • Preheat the oven to 170°C

  • Fill the Shortcrust Pastry with a thick layer of the Apple FIlling

  • Roll out the trimmed dough with a rolling pin until it reaches a size that covers the top of the pie pan. Dust both sides of the dough with some all-purpose flour

  • Use different shape cutters to create a design to cover your pie. Place the cut dough over the apple filling, leaving some room for the hot air to come out while baking the pie

  • Add 1 egg yolk and 2tbsp of heavy cream to a bowl. Mix well and evenly brush this mixture over the pie top

  • Bake the pie for 35m until golden brown

  • Remove the pie from the pan and brush melted butter over it. The apple pie is ready

  • Enjoy!

Yield 8 people

  • Heavy Cream

    Heavy Cream

    2tbsp
  • Egg Yolk

    Egg Yolk

    1
  • All-Purpose Flour

    All-Purpose Flour

    to dust
  • Butter

    Melted Butter

    as needed

Apple Filling

  • Green Apple

    Green Apple

    2
  • Apple

    Apple

    8
  • Brown Sugar

    Brown Sugar

    120g
  • White Sugar

    White Sugar

    75g
  • Raisins

    Raisins

    80g
  • Rum

    Rum

    50ml
  • Cornstarch

    Cornstarch

    30g
  • Walnut

    Walnut

    50g
  • Salt

    Salt

    a pinch
  • Cinnamon Powder

    Cinnamon Powder

    3g

Shortcrust Pastry

  • All-Purpose Flour

    All-Purpose Flour

    540g
  • Butter

    Cold Butter

    300g
  • Flaky Salt

    Flaky Salt

    a pinch
  • Water

    Cold Water

    115ml

Equipment

  • Cling Film

    Cling Film

  • Kitchen Scale

    Kitchen Scale

  • Rolling Pin

    Rolling Pin

  • Removable Bottom Tart Pan

    Removable Bottom Tart Pan

  • Cling Film

    Cling Film

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