This apple pie is a favorite among our friends. It never fails to get compliments. It’s easy to make, but it does take a bit more time as all the apples need to be peeled and sliced, and the pastry needs to rest in the fridge for 45 minutes. But this pie is definitely worth the effort!
Rustic Apple Pie
- pie pan 20-22 cm round, 4 deep ( a small springform will also work if you dont have a pie pan)
For the filling
- 1 kg apples
- 130 g sugar
- 1/2 tsp cinnamon
- 3 tbsp flour
For the pastry
- 225 g butter room temprature
- 50 g sugar plus a little extra for sprinkling ontop
- 2 eggs
- 350 g plain flour
- Quarter, core, peel and slice the apples about 5mm thick and lay evenly on a layer of paper towels. Put another layer of paper towels on top of it and set it aside while making and chilling the pastry.
- Beat the butter and the sugar in a bowl until mixed. Add one entire egg and one yolk (the white we will use for glazing a bit later). Beat together until it looks a bit like scrambled egg.
- Now add the flour a third at a time. Best use a spoon until it starts to clump up, and then continue with your hands. Gently work the dough into a ball. Wrap the pastry ball in cling film, and put it in the fridge for 45 mins.
- When the pastry has chilled for 45 minutes, preheat the oven to 190C/fan. Now take the pastry out of the cling film. Roll out two-thirds of the pastry to a circle and use it to line a pie pan (or, less ideally but also possible, a small springform), leaving a slight overhang. Roll the remaining third of the pastry to a circle of about 28 cm in diameter. This will be the lid of the pie.
- For the filling: Mix the 130g sugar, ½ tsp of cinnamon, and three tbsp of flour in a large enough bowl to take the apples. Pat the apples dry with the kitchen paper and add them into the bowl with the sugar-cinnamon mix. Mix it until all the apples are covered with the sugary mix. Now pile the apples into the pastry-lined tin (or springform)
- Brush a little water around the rim of the pastry and lay the lid over the apples, pressing the edges of the pastry together to seal. Trim the edge with a knife and make 5 slashes on top of the lid for the steam to escape.
- Lightly beat the egg white that we set aside before with a fork. Brush the egg white on the lid and sprinkle with a little sugar.
- Bake the pie for 40-45 mins, until golden. Then remove from the oven and let it sit for 5-10 mins before serving (optionally sprinkle with more sugar).