Homemade Apple Pie Recipes from scratch
Delicious Homemade Apple Pie Recipes from scratch with a flake butter crust and caramelised apple filling
Ingredients
Pie Crust
- 2 Cups Butter
- 5 Cups All-purpose flour
- 1 Tsp Salt
- ¼ Cup Vodka
- ½ Cup Crystal Sugar
Apple Pie Filling
- 3 lbs Apple
- ½ Lemon Lemon Juice
- 1 Lemon Lemon Zest
- 1 tbsp Corn Starch
- ½ tsp Cinnamon
- ¼ tsp Nutmeg
- ⅔ Cup Crystal Sugar
Instructions
- Start by combining the flour, sugar and salt in a blender and combine them with the Vodka. This recipe accounts for the pie crust and lattice if your blender is not big repeat this step twice in half batches. We then add our cold butter cut into cubes and pulse in short burst until blended, don't keep the blender on as the friction will melt your butter. We then add two to four tablespoons of ice-cold water and pulse until combined. Pinch a bit of dough between your fingers, if it stays clumpy then you are ready for the next step.
- On a floured working surface lightly knead the dough together until just combined, roll out with a floured rolling pin and wrap in clingfilm. Place in the fridge for 20-30 minutes until firm. Now prepare the Apple Pie filling.
- Peal all but two of the apples and dice them, grate the remaining apples with skin and mix into the apple dices. Zest and Juice a Lemon, add the juice into the Apple dices and mix with your hands. Set the zest aside for later use.
- In a large saucepan, add the sugar, cinnamon and nutmeg. Set on medium-high heat and wait until it caramelizes. DO NOT stir the caramel with a spoon, this will crystalise the sugar. Instead carefully and lightly tip the saucepan side to side to combine if needed. Once the caramel has a nice amber colour add in the butter and let it melt, then add in the apple dice mixture. This might form some hard pieces of caramel, don't worry they will melt later. Add the lemon zest, combine the mixture and let it cook for 7 to 8 minutes.
- When the apples are tender but not soft, add the tablespoon of cornstarch. This will thicken the mixture, set aside and let it cool to room temperature.
- For the pie crust, we need half of our dough. On a floured surface roll the dough into a circle large enough to cover and excess an 11inch pie form. Flour your rolling pin and dough and carefully roll the dough onto the rolling pin. Gradually release it over the pie form and gently place it into the form. Lightly push into corners for an even crust. Place in the fridge for 15 to 20 minutes. Then add the apple pie filling and prepare the lettuce while it rests in the fridge.
- For the lattice, we will roll out the remaining dough into a circle that will cover the Apple Pie and have some excess which we will cut off later. Use a baking sheet so you can easily pick up the lattice and cool it in the fridge before assembly. This will make it more malleable and it won't break so easily. Using a sharp knife cut strips that are 2-3 centimetres wide. Refrigerate for 20 minutes and then we assemble the lattice.
- Start by laying horizontal lines of the lattice on to the Apple pie. Leave a little space between each line. Now flip over every second line at the middle point of the Apple pie and lay a dough strip vertically across the pie. Flip the strips back and repeat with alternating lines until you reach the end of the pie. Repeat on the other half. Cut off excess edges and using a form lightly pinch the strips into the edge of the pie crust. Now we will paint the top of the pie using an eggwash made out of 1 Large egg and 3-4 tablespoons of Heavy cream. You can then sprinkle some dark sugar like demerara on the top for a crystal crust.
- To avoid burning the edge of our pie, we will form a loose foil tent around the pie. Use a large sheet of aluminium foil and fold it in the middle, then wrap it around the pie dish (without touching the pie. Slightly bend the inside over by 2-3 centimetres to cover the pie edge. Now place into a preheated oven at 180C until golden brown and your apple pie is done.
Video
Nutrition
Serving: 1Slice | Calories: 590kcal | Carbohydrates: 88g | Protein: 14g | Fat: 21g | Saturated Fat: 2g | Sodium: 198mg | Potassium: 208mg | Fiber: 4g | Sugar: 31g | Vitamin A: 84IU | Vitamin C: 7mg | Calcium: 69mg | Iron: 5mg
