Mum’s Apple Pie

A classic homemade apple pie with a flaky, buttery crust and a warmly spiced apple filling. Sweet, tart, rich, and comforting. Exactly the kind of pie that tastes like home.

Serve with Carnation Milk, English Custard, or Ice Cream

Serves: 6–8
Prep Time: 30 minutes
Cook Time: 45–55 minutes
Total Time: About 1 hour 25 minutes
Difficulty: Medium
Main Ingredient: Apples

Ingredients

Apple Filling

• 1 batch Flaky Sweet Pie Dough — see recipe below
• 1 1/2 pounds sweet-tart apples, about 3 good-sized apples
• 4 tablespoons light brown sugar
• 5 tablespoons white sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 1/8 teaspoon ground cloves
• 1 teaspoon ground cinnamon
• 3 teaspoons lemon juice
• 2 tablespoons unsalted butter, cut into small cubes
• 1 large egg, beaten, for brushing the crust

Flaky Sweet Pie Dough

• 1 1/4 cups unbleached all-purpose flour
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 1 stick cold unsalted butter, cut into small cubes
• 3–5 tablespoons ice-cold water

Recommended Kit2Cook Tools

• Chef’s knife or paring knife
• Cutting board
• Mixing bowls
• Rolling pin
• 9-inch pie dish
• Pastry brush
• Measuring cups and spoons

Method

Make the Flaky Sweet Pie Dough

1. Combine the dry ingredients.
   In a large bowl, mix together the flour, sugar, and salt.
2. Add the butter.
   Add the cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some small pieces of butter still visible. 
3. Add the ice water.
   Add the ice-cold water one tablespoon at a time, gently mixing until the dough just begins to come together. Avoid overworking the dough. It will make it short and crumbly.
4. Chill the dough.
   Shape the dough into a disc, wrap it, and refrigerate for at least 30 minutes before rolling.

Prepare the Apple Filling

5. Prepare the apples.
   Peel, core, and slice the apples into chunky slices.
6. Season the apples.
   Place the apples in a large bowl and add the brown sugar, white sugar, flour, nutmeg, allspice, cloves, cinnamon, and lemon juice. Toss until the apples are evenly coated. Yum

Assemble the Pie

7. Roll the dough.
   Roll the chilled dough on a lightly floured surface until large enough to fit your pie dish. 
8. Fill the pie.
   Place the dough into the pie dish and gently press it into the bottom and sides. You can blind bake to avoid a soggy bottom. Remember not to fully cook, just until it is white and looks dry.  Add the apple mixture and spread evenly. 
9. Add the butter.
   Scatter the small cubes of butter over the apples.
10. Finish the crust.
    Add your top crust or decorative pastry design, trim the edges, and crimp to seal. Cut a few small vents in the top crust to allow steam to escape.
11. Brush with egg wash
    Lightly brush the top crust with beaten egg for a golden finish and sprinkle the white sugar on top.
12. Bake.
    Preheat to 400°F and Bake at 375°F (190°C) for approximately 45–55 minutes, or until the crust is golden brown and the apple filling is bubbling.
13. Cool before serving.
    Allow the pie to cool for at least 30 minutes before slicing. This gives the filling time to set.

Chef’s Note

Choose apples that balance sweetness with acidity and hold their shape while baking. Granny Smith, Honeycrisp, Pink Lady, Braeburn, or a combination work especially well.

Serve warm on its own or with English Custard, Vanilla ice cream, Carnation milk,  or a little fresh cream.

Enjoy and have fun