May 13, 2021

Qmee Recipe – Ultimate Apple Pie

Today is International Apple Pie Day and to celebrate we’ve found the ultimate apple pie recipe. This dish is super easy to make and can be made ahead of time and frozen. Filled with delicious classic flavours this apple pie is perfect for a comforting family dessert.

Take a look at the ingredients you’ll need and the method you’ll need to follow.

Here’s what you’ll need…
For the filling…

9 cups Bramley apples
½ cup of golden caster sugar
½ tsp cinnamon
3 tbsp flour

For the pastry…

1 cup butter, room temperature
¼ cup golden caster sugar, plus extra
2 eggs
2 cups plain flour, preferably organic
Softly whipped cream, to serve

Here’s what you’ll need to do…

1.Put a layer of paper towels on a large baking sheet.
2.Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet.
3.Put paper towels on top and set them aside while you make and chill the pastry.

For the pastry…

1.Beat the butter and sugar in a large bowl until just mixed.
2.Break in a whole egg and a yolk (keep the white for glazing later).
3.Beat together for just under 1 min – it will look a bit like scrambled eggs.
4.Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands.
5.Gently work the dough into a ball, wrap in cling film, and chill for 45 mins.

For the filling…

1.Now mix the 140g/5oz sugar, cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
2.After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5.
3.Lightly beat the egg white with a fork.
4.Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang.
5.Roll the remaining third to a circle about 28cm in diameter.

For the pie…

1.Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix.
2.Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
3.Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal.
4.Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.)
5.Brush it all with the egg white and sprinkle with caster sugar.
6.Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins.
7.Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.


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