Everyone loves apple pie and my family is no exception. My Gran has been making this apple pie for as long as I can remember and at every birthday, anniversary or morning tea this apple pie would be on the table alongside the baked custard I made last week. This is the recipe for my Gran’s apple pie and underneath are the minor changes I made when I baked it last night.
750g Granny Smith Apples (8 medium)
250g Shortcrust Pastry (same recipe as the baked custard) or 2 sheets frozen shortcrust pastry
4 tbs sugar
4tbs hot water
Milk for brushing
- Preheat oven to 180’C. Butter dish/tin. Lay pastry into dish, overhanging the edges.
- Peel and slice apples, put into a saucepan with water and sugar and cook until soft, don’t forget to stir so the sugar doesn’t burn.
- Blind bake pastry base for 5 minutes.
- Pour in apples and brush lip with milk or water and put top sheet of pastry on.
- Secure edges and brush with milk, poke or slice some holes in the top for steam. Trim edges.
- Bake for 30 mins or until golden.
The changes I made were replacing half the white sugar for brown sugar, so 2 tablespoons of each and a couple of shakes of cinnamon to the apples while they are cooking. I also didn’t line the lid up to make secure edges, I tucked the top sheet of pastry over and around the apples. I also used a heart shaped cutter to cut a hole for steam and cut a few extra hearts from the little bit of dough that was left over for decorating. And just for an added hint of naughtiness I sprinkled caster sugar over the top before I put it in the oven.
The other person I have to credit for this pie is my darling Daniel, he got the job of stirring the apples while I rolled and cut the pastry. Baking is so much easier with an extra set of hands! Other than the extra pair of hands this is super easy to make. I made the pastry as soon as I got home from work and put it in the fridge wrapped in a piece of baking paper. After dinner, I chopped up all the apples and put those on the stove, preheated the oven and rolled and cut the pastry. Once it was all put together I used the little bit of water, sugar, apple liquid left in the bottom of the saucepan to make a little syrupy sauce that I spooned over the apples before I put the lid on.
After the agonising ten minute wait for the pie dish to be cool enough to touch, I sliced 2 slices out for Daniel and myself for dessert and it was just beautiful, warm, sugary, syrupy apples and crisp pastry. I was wishing we had some ice-cream in the freezer but it was lovely without anyway.
I feel a little bad for changing my Gran’s recipe so much, but having tasted my variation, I think she would be quite proud. The cinnamon made the tart granny smith apples a little bit more flavoursome and not as bitter.
All in all I am very happy with my first attempt at apple pie and can’t wait to make another one, maybe a tray of small ones with lattice tops will be next. I have been trying to work out what to bake over the next few weeks, I have a brilliant idea for Valentine’s Day in two weeks but I am a little stumped after that so any ideas or suggestions would be brilliant. Thanks for checking in for the month of January, I have had 490 views this month so far, I hope I can keep it up.
Love Sonia xx