My Perfect Apple Pie
A delightful homemade apple pie with tender Granny Smith apples and a flaky crust, perfect for family gatherings and celebrations.
Ingredients
For the Pie Crust
- 2 pieces homemade shortcrust pastry (this recipe, or store-bought) Make sure to chill before rolling out.
- 1 egg lightly whisked egg For brushing the top crust.
For the Apple Filling
- 2 kg Granny Smith apples, cored, peeled, halved, and cut into 1 cm (1/3") thick slices
- 1 cup brown sugar
- 2 tsp white sugar (optional) Granulated/regular, not caster/superfine.
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¾ tsp cooking/kosher salt
- 1 tsp unsalted butter To dot on the filling.
For Serving
- as needed Vanilla ice cream or cream Optional but recommended for serving.
Instructions
Preparation
- If you are making your own shortcrust pastry, prepare it ahead of time and chill in the fridge before rolling it out.
Lattice (for full lid)
- Roll out half of the dough to fit your pie dish. Place it in the dish and trim the edges.
- Roll out the second half and cut it into strips for a lattice or leave it whole for a full lid.
Apple Pie Filling
- In a large bowl, combine sliced Granny Smith apples with brown sugar, ground cinnamon, ground ginger, ground nutmeg, white sugar (if using), and kosher salt. Mix well to coat the apples.
Assemble and Bake
- Pour the apple filling into the pie crust. Dot with unsalted butter.
- If using a lattice top, place the strips over the filling and weave them to create a lattice design.
- Brush the top crust with the lightly whisked egg.
- Bake in a preheated oven at 425°F (220°C) for about 45-50 minutes, or until the apples are tender and the crust is golden brown.
- Let the pie cool before serving.
Notes
Chill your dough for a flaky crust. Adjust sugar for the apple's sweetness and avoid overfilling the pie.