Apple Pie I
If you are looking for a reliable recipes for dessert recipe, this Apple Pie I is one to keep: 16 ingredients, 18 simple steps, ready in roughly 45 minutes. Most of the time is hands-off while the oven does its thing, which makes it an easy one to fit around other dishes. Read through the tips before you start — a couple of small details go a long way with this one.
- Cook 45 min
- Total 45 min
- Serves 68
- Level Medium
Ingredients
- 8 oz (225 g) plain flour
- 4 oz (110 g) margarine
- 2 oz (55 g) lard
- 1 pinch Salt
- 2 tbsp Cold Water
- 1 lb (500 g) apples, sliced
- 2 tbsp Lemon Juice
- 1 oz (28 g) salted butter
- 20 ½ cup Sugar, and additional for sprinkling
- ¼ cup Flour
- 20 ½ tbsp Cornstarch
- Ground Cinnamon
- Ground Nutmeg
- 1 oz (28 g) milk
- Ground Cinnamon
- Sugar
Method
- Rub flour, margarine, lard, and salt together until the mixture has the consistency of fine breadcrumbs.
- Add 2 tablespoons water to make a soft but firm dough.
- Roll pastry on floured surface to the size you want your pie. Make two crusts.
- Place one crust in pie pan.
- Peel and slice apples into ?
- Add lemon juice to apples.
- Mix apples by hand with ½ cup sugar and a few dashes of cinnamon.
- Transfer segments, minus their acquired juices, to pie pan. Omitting the expressed juice will help prevent the pie from boiling over in the oven.
- Mix the rest of the sugar, cinnamon, nutmeg, flour, and cornstarch in a separate bowl.
- Pour this over the apples in pie pan.
- Dot with butter.
- Cover with the other crust.
- Firm down edges with fork or finger.
- Cut heart or diamond-shaped vents into top crust.
- Brush the pastry top with milk and sprinkle additional sugar and cinnamon over the top.
- Bake at 350 °F (180 °C) until golden brown (about 60 minutes.)
- Take the pie out of the oven and let it cool slightly on the counter. Do not try to eat it right out of the oven, as it will be very hot and this can cause burns!
- Serve warm with ice cream or custard.
Tips for the best Apple Pie I
- Preheat the oven fully before anything goes in — a cold start changes the texture.
- Rest the finished dish for a few minutes before serving — it lets the flavours settle and the texture firm up.
- Read the whole method before you start and measure out the 16 ingredients first — it keeps the pace relaxed once the heat is on.
Variations
- Spicier version: add a pinch of chilli flakes or a sliced fresh chilli with the aromatics.
- Vegetable boost: stir in a handful of spinach, peas or diced peppers in the last few minutes of cooking.
- Individual portions: divide into ramekins or a muffin tin and reduce the baking time by about a third.
Serving ideas
Serve slightly warm with a scoop of vanilla ice cream or a spoon of thick cream.
Storage
Keeps in an airtight container at room temperature for 2–3 days, or refrigerated for up to a week. Most versions freeze well for 2 months.
Frequently asked questions
Can I make Apple Pie I ahead of time?
Yes. It actually improves after a few hours, so make it earlier in the day and reheat gently before serving.
How many people does this Apple Pie I recipe serve?
As written it serves 68. The quantities scale up or down in a straight line, so double everything for 68×2.
How long does Apple Pie I take to make?
About 45 minutes in total — roughly under an hour of preparation and 45 minutes of cooking.
What can I substitute for (225 g) plain flour?
Any ingredient with a similar texture and cooking time works; see the variations below for ideas. Keep quantities the same and adjust seasoning at the end.
Is this Apple Pie I recipe hard to make?
It is rated hard: 16 ingredients and 18 steps. Follow the order and the tips above and it is very forgiving.
Adapted from Wikibooks Cookbook, CC BY-SA 4.0 — source
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