All American Apple Pie

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All American Apple Pie(serves 10 Americans) MED

Pastry
3tblsp water x 2
2tblsp cornflour x 2
160g plain flour x 2
2tsp sugar x 2
Quarter tsp salt x 2
10tblsp salted butter diced x 2
2tblsp sour cream x 2
(ie you will make 2 batches of pastry)

Filling
4 Granny Smith apples
4 Bramley apples
1.5 tblsp lemon juice
1tsp lemon zest
Quarter tsp salt
170g granulated sugar
Up to 2tblsp plain flour (if VERY juicy apples)
1teaspoon each of nutmeg, cinnamon and allspice
Glaze Water 1tblsp sugar

1. Preheat oven to 425’/Mk 7. Grease a deep 9inch pie dish
2. Mix 1st batch of pastry – in a small bowl, mix cornflour with cold water till smooth, then combine flour, sugar and salt in food processor for c5 seconds. Add cornflour paste and pulse till mixed, about 5 pulses. Add butter and sour cream and process till dough comes together and begins to collect around the blade – c20-30 seconds. Remove from bowl.
3. Repeat for 2nd batch of pastry. Roll each batch into a ball, cling film separately and refrigerate c45mins.
4. Remove dough, roll out 1 ball on lightly-floured worksurface into 12inch circle about 3ml deep, then fit into the base of the piedish, leaving surplus dough hanging over edge without trimming. Pop back into fridge while preparing fruit.
5. Roll 2nd doughball into 11inch circle, transfer to baking sheet and refrigerate till needed.
6. Peel, core and quarter apples, then slice into half inch slices, then toss with lemon juice, zest, salt, sugar and spices. Add the flour if the apples are VERY juicy.
7. Place apple mix including any juices into the pie base. Cover with the pastry top, trimming top and bottom edges to half an inch beyond dish rim, then tuck edge under, pressing with a fork to seal it.
8. Cut 4 slits in the pastry top then brush all over with water and sprinkle sugar evenly all over
9. Put on bottom shelf of oven and bake till light golden, c25mins. Reduce oven temperature to 190’/Mk 5 and bake till juices bubble and crust is a deep golden colour – 10 minutes or more, making sure bottom crust is also golden. Cool completely on rack.
Doesn’t seem that different to an English apple pie, but hey!

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