How To Make Apple Pie - Best Ever!

How to make a Sweet Apple Pie, best recipe ever! You can find all my recipes on my blog Full Recipe Below: Filling: 1kg Bramley apples 150g/ ¾ cup caster sugar ½ – 1 tsp cinnamon 2 tbsp flour Pastry: 225g butter, cold and cut into cubes 50g / ⅕ cup golden caster sugar, plus extra 2 eggs 350g / 3 cups plain flour Serve with either vanilla ice cream or whipped cream – Yummy! You will need a Pie dish 22cm diameter\r
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Instructions Start by making the pastry first as it needs to be chilled Put the flour and butter into a food processor if you have one and pulse it until it becomes breadcrumbs. If you dont have a processor just use a big bowl and rub the two together until it turns into breadcrumb consistency Then add the sugar, 1 whole egg and 1 egg yolk Save the left over egg white for later Keep pulsing (or mixing) until it forms big lumps then you can form it into a ball with your hands Wrap the pastry in cling film and pop in the fridge for 30 – 45 minutes While it is chilling, you can prepare your apples now Peel and core them, then chop into small chunks and leave to one side In a large bowl big enough to fit the apples, mix the sugar, cinnamon and flour together Chuck the apples into the mixture and give it a good stir around making sure they are all covered Turn oven on! Gas 5 / 190c / 370F Now you can start to roll the pastry out Lightly flour your work surface and rolling pin Cut ⅓ of the pastry off and put back in the fridge – that bit is for the top Roll the remaining pastry out so that it is big enough to make and line the base of your pie dish Cut any pastry off that is hanging over the sides, but make sure you leave enough so you can pinch the top and bottom together later. Pour the apples into your pie dish Next roll out the leftover pastry so that it will fit over the top of the pie Using the left over egg whites, brush some over the edges of the base Place your pastry on top and seal together by pinching it with your finger and thumb Using a sharp knife, make a few slits in the top of the pie, as this will let the steam out when the apples cook You can also use any leftover pastry and make leaf shapes to decorate the top Brush the pie all over with egg white and then sprinkle with sugar Place in the oven for 45 minutes, or until it is golden brown on top Serve hot, warm or cold – its all good! This does go exceptionally well with vanilla ice cream or just really thick whipped cream… oh la la!\r
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About Me:\r
Im Caroline Artiss, I trained as a chef, been in the food world for 20 years and Im a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people. \r
Im also a cook book author, recipe and food product developer, I helped open and consulted on my restaurant “The Gorgeous Kitchen” at London Heathrow Terminal 2, with 3 other British female chefs. \r
If youre ever flying through make sure you stop in!! ☺\r
I started filming and editing all my own recipes on YouTube 6 years ago as I love teaching people how to cook and its lead to some amazing things happening in my life. My biggest wish is that you find my recipes easy, affordable, and yummy! Enjoy and leave your comments! Nom nom nom.\r
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