Description
James Martin’s Apple Pie features a rich, homemade shortcrust pastry filled with sliced apples, sugar, and warming spices like cinnamon. The apples are softened but still hold their shape, giving a balance of texture, and the crust is golden and flaky, making this a timeless dessert.
Ingredients
Scale
For the Pastry:
- 350g plain flour
- 200g unsalted butter (chilled and cubed)
- 100g icing sugar
- 2 large egg yolks
- 2–3 tbsp cold water
For the Filling:
- 5–6 large Bramley or Granny Smith apples (peeled, cored, and sliced)
- 100g caster sugar
- 1 tsp ground cinnamon
- 1 tbsp lemon juice
- 1–2 tbsp flour (to thicken the filling)
- 1 tbsp unsalted butter (optional, for dotting over the filling)
- 1 beaten egg (for glazing)
Instructions
Make the Pastry:
- Combine the Dry Ingredients: In a large mixing bowl, rub the chilled, cubed butter into the flour and icing sugar using your fingertips until the mixture resembles fine breadcrumbs.
- Add the Egg Yolks and Water: Stir in the egg yolks, then gradually add the cold water, a tablespoon at a time, until the dough comes together. Be careful not to overwork the dough.
- Chill the Dough: Wrap the pastry in cling film and chill in the fridge for at least 30 minutes.
Prepare the Filling:
- Prepare the Apples: While the pastry is chilling, peel, core, and slice the apples. Place them in a bowl and toss with the lemon juice, sugar, cinnamon, and flour.
Assemble the Pie:
- Preheat the Oven: Preheat your oven to 180°C (350°F) or gas mark 4.
- Roll Out the Pastry: On a floured surface, roll out two-thirds of the chilled pastry to fit your pie dish. Line the dish with the pastry, allowing a little overhang. Prick the base with a fork.
- Add the Apple Filling: Spoon the apple mixture into the pastry-lined dish, spreading it out evenly. Dot with small pieces of butter if you want a richer filling.
- Roll Out the Top Crust: Roll out the remaining third of the pastry for the top of the pie. Place it over the apples and crimp the edges to seal. Trim any excess pastry.
- Brush and Cut Vents: Brush the top of the pie with the beaten egg to give it a golden color. Cut a few small vents in the top to allow steam to escape during baking.
Bake the Pie:
- Bake the Pie: Place the pie in the preheated oven and bake for 40-45 minutes, or until the pastry is golden and the apples are tender.
- Cool and Serve: Allow the pie to cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream, a dollop of custard, or a splash of cream.