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So traditional. So yummy, home-like, and warm. Fluffy apples, sweet but still sharp. Just crunchy pastry, brown sugar melting on top. Swimming in cream. I think apple pie explains itself, really. Despite having had this nearly weekly as a child, I still love it. There’s not much you can say that about.

Apple Pie (serves six)

Three cooking apples (I use Granny Smith)

1/4 cup of white sugar

1 teaspoon corn-flour (optional)

Shortcrust or Sweet Short pastry, enough for pie base and lid (I’ll post my pastry recipe later)

Preheat the oven to 180 degrees celsius. Grease a metal pie tin, and roll out the pastry, to form a lid and a base. Place the base into the tin, and blind bake according to your pastry instructions. Meanwhile, cut the apples into slices around half a centimetre thick. When the base is ready, remove from the oven. Place your apples into the pie shell, layering with sprinkles of sugar. If you are using cornflour, sift it (I find a tea strainer works best) in between the layers as well. Put the pie lid on, press down firmly to seal at the edges, and cut a few slits in the top. Bake until the top is golden brown, and the apples inside are cooked. Serve warm with cream and brown sugar, or vanilla ice cream. This is also great cold the next day.

Note: you do not strictly have to blind bake. Generally, this will mean that the pastry on the bottom is less soggy, however, for a quick pie I would (and today did) cheerfully sacrifice this.