Classic British Apple Pie

Ingredients

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, cold and cubed 1 cup (226g) unsalted butter, cold and cubed
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) packed brown sugar 1/4 cup (50g) packed brown sugar
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 6 cups (900g) apples, peeled, cored, and sliced 6 cups (900g) apples, peeled, cored, and sliced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 2 tablespoons (30g) cornstarch 2 tablespoons (30g) cornstarch
• 1 tablespoon (15ml) milk 1 tablespoon (15ml) milk
• 1 tablespoon (15g) granulated sugar (for sprinkling) 1 tablespoon (15g) granulated sugar (for sprinkling)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 18g (Saturated Fat: 11g)
• Carbohydrates: 45g (Sugars: 25g)
• Protein: 3g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
2. 2.
   Add the granulated sugar and mix well. Gradually add ice water, 1 tablespoon at a time, mixing until the dough comes together.
3. 3.
   Divide the dough into two equal portions and shape each into a disk. Wrap them in plastic wrap and refrigerate for at least 1 hour.
4. 4.
   Preheat the oven to 190°C (375°F).
5. 5.
   In a separate bowl, combine the brown sugar, cinnamon, and nutmeg. Add the sliced apples, lemon juice, and cornstarch. Toss until the apples are evenly coated.
6. 6.
   Roll out one of the dough disks on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and trim any excess.
7. 7.
   Pour the apple filling into the pie crust, spreading it evenly.
8. 8.
   Roll out the second dough disk and cut it into strips to create a lattice pattern on top of the pie. Alternatively, you can cover the pie with the whole rolled-out dough and cut slits for ventilation.
9. 9.
   Brush the top crust with milk and sprinkle with granulated sugar.
10. 10.
    Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
11. 11.
    Remove from the oven and let it cool for at least 30 minutes before serving.

Treat your ingredients with care...

• Apples — Choose a combination of sweet and tart apples such as Granny Smith and Honeycrisp for a balanced flavor and texture.
• Butter — Make sure the butter is cold and cubed to achieve a flaky crust. Avoid overmixing the dough to keep the butter from melting.

Tips & Tricks

• For an extra touch of flavor, sprinkle a little cinnamon and sugar on top of the pie crust before baking.
• To prevent the bottom crust from becoming soggy, pre-bake it for a few minutes before adding the filling.
• If the edges of the pie crust start to brown too quickly, cover them with aluminum foil to prevent burning.
• Serve the pie warm for the best taste and texture.
• Leftover pie can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Classic British Apple Pie warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The contrast between the warm pie and the cold creamy topping is simply delightful.

Presentation advice

Present the pie on a beautiful pie dish or a rustic wooden board. Dust the top with powdered sugar for an elegant touch. Cut the pie into neat slices and serve on individual dessert plates.