Nothing screams home more than a freshly baked double-crusted apple pie, and recently I've been all about traditional home foods. I'm currently spending a few months in a rental accommodation, where I don't have access to most of my beloved kitchen equipment, so cooking and baking has been a challenge, but it hasn't stopped me. This apple pie just proves that you really don't need much to make any house a home - I've used a wine bottle as a rolling pin, I didn't have any cinnamon or condiments (other than salt), and I didn't have a weighing scale or any other measuring equipment. The pie turned out perfectly nonetheless, which I hope proves that anyone could make it!
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For the crust (20x15cm / 8x6in)
- 200g (1 1/2 cup) flour
- 100g (1/2 cup) butter, cold
- 50g (3 1/2 tbsp) sugar
- 60ml (4 1/2 tbsp) water (or more)*
- pinch of salt
- 1 egg ( for egg wash)
For the filling
- 500g (4-5 cups, 5 small) Granny Smith or Honey Crust apples (or both)
- 50-100g (1/4-1/2 cup) sugar, depending on the kind of apples you use and how sweet you like it
- juice of 1/2 lemon (or 1tbsp bottled lemon juice)
- 2tbsp flour
- pinch of salt
- optional - 1tsp cinnamon, 1/2 tsp nutmeg
For the crust
- Pay attention to the size of the pie dish! Mine is fairly small (20x15cm / 8x6inch), so chances are you might want to use double the amount. Conversion of baking tray sizes can be found online.
- In a large bowl, measure out the flour, salt, and sugar, and whisk together
- Add cold, cubbed butter and rub together with your fingertips until you get a breadcrumb like mixture.
- Add the water*, mix together until combined. If it still doesn't come together perfectly, just wet your hands (don't just pour more water on top!) and keep on kneading until it comes together.
- When you get a smoothish ball, wrap it up in cling film and place in the fridge for 30-60 minutes
- After the dough has chilled, divide it into two halves and place one back in the fridge. Roll out the other so that the diameter is about 5cm / 2inches bigger than that of your pie dish.
- Lightly grease the pie dish with some butter or cooking oil, and place the rolled out dough in it. Try lifting and dropping the edges rather than squeezing it with your fingers, to avoid stretching the dough. Make sure you have a decent amount of excess dough hanging over the edges.
- Place the pie dish back in the fridge and preheat the oven to 200 celsius (390 fahrenheit)
- Take the pie dish out, and spread some baking paper or tin foil on top. Pour baking stones or dry rice on top, and place in the oven for 10 minutes.
- Prepare the filling (see below)
- Take the dish out and remove the baking paper and rice. Make small holes on the bottom using a fork and place back in the oven for additional 5 minutes
- Take the dish out again, lightly prick the bottom with a fork to remove any air bubbles, and trim the edges so that the only slightly overlap the edges of the dish
- Roll out the remaining dough into the same size as the first half
- Pour the filling in, and place the other half of the rolled out dough on top. Trim excess dough and tuck it under the pre-baked bottom crust (if you don't tuck it under they will separate while baking, no tragedy, you'll just have a mobile top crust)
- Use a sharp knife to make small air vents on the top crust, brush it lightly with egg wash, and place back in the oven for 35 minutes
For the filling
- Dice or slice the apples, and mix together with the remaining ingredients in a bowl. That's it!
- * instead of adding water in the pie crust, you can also try adding 2 egg yolks, I like to mix it up like this sometimes for extra flavour