BEST EVER Apple Pie! - The Scran Line
This perfectly splendid Apple Pie Recipe is sensibly saucy, sweet, spicy and tart. Not too sweet, slight tang, and there’s no need to pre-cook the apples with this recipe. It’s stupidly easy to make and perfect for making ahead of time so that you can get dessert sorted ahead of time during the holiday season. Serve it hot or cold, or with ice cream or cream, it’s just a pure treat!
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http://thescranline.com
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RECIPE:
Apple Pie
Easy Pie Crust Recipe with 1 tsp cinnamon (see notes)
1kg (7 large) green apples, peeled and sliced
1 tbsp lemon juice, freshly squeezed
1 1/2 tsp cinnamon
60g - 4 tbsp unsalted butter
3 tbsp all-purpose flour
60ml - 1/4 cup water
3/4 cup granulated sugar
1 egg + 1 tbsp water
5 tbsp demerara sugar (optional)
Instructions:
Apple Pie
Preheat oven to 425˚F / 220˚C. For this recipe you’ll need to make my Easy Pie Crust Recipe. Roll out half of the crust on a lightly floured surface and carefully drape over a 9-inch pie dish. Trim off the excess dough around the top and chill in the fridge for 30 minutes. Roll out the other half and use a pizza slicer or large knife to cut into 1-inch thick strips. Place in the fridge until ready to use.
Peel the apples, core the centre using an apple corer and slice thinly. Place into a large mixing bowl, sprinkle with cinnamon and lemon juice and use clean hands to stir and coat.
Add the butter to a medium sized saucepan and stir using a wooden spoon until melted. Add the flour and stir, cooking for 1 minute. Add the water and sugar and stir until the sugar is completely melted and mixture begins to bubble. Turn the heat to low and cook for 3 minutes. Add the sauce to the bowl of sliced apples and use a wooden spoon to coat the apples. The sauce will thicken and may even look clumpy, but it will even out as it bakes.
Place the apple pie filling in the chilled pie crust, taking care not to get it on the top of the pie crust otherwise it’ll make it harder to seal it. Place the strips over the top as displayed in the video and then cut off the excess using scissors or a knife. Use a fork to crinkle it all together.
Brush the top with egg wash by mixing the egg and water together. Bake for 15 minutes and then take out of the oven, use a large piece of aluminium foil to wrap around the crust of the pie. This will help stop the crust from burning or over browning. Place back in the oven, turn the temperature down to 350˚F / 175˚C and bake for a further 45 minutes. If you poke the apples with a skewer and it goes in easily, then the pie is baked.
Notes
Apple Pie can be stored in an airtight container for up to three days.
-
MORE RECIPES HERE:
http://thescranline.com
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
RECIPE:
Apple Pie
Easy Pie Crust Recipe with 1 tsp cinnamon (see notes)
1kg (7 large) green apples, peeled and sliced
1 tbsp lemon juice, freshly squeezed
1 1/2 tsp cinnamon
60g - 4 tbsp unsalted butter
3 tbsp all-purpose flour
60ml - 1/4 cup water
3/4 cup granulated sugar
1 egg + 1 tbsp water
5 tbsp demerara sugar (optional)
Instructions:
Apple Pie
Preheat oven to 425˚F / 220˚C. For this recipe you’ll need to make my Easy Pie Crust Recipe. Roll out half of the crust on a lightly floured surface and carefully drape over a 9-inch pie dish. Trim off the excess dough around the top and chill in the fridge for 30 minutes. Roll out the other half and use a pizza slicer or large knife to cut into 1-inch thick strips. Place in the fridge until ready to use.
Peel the apples, core the centre using an apple corer and slice thinly. Place into a large mixing bowl, sprinkle with cinnamon and lemon juice and use clean hands to stir and coat.
Add the butter to a medium sized saucepan and stir using a wooden spoon until melted. Add the flour and stir, cooking for 1 minute. Add the water and sugar and stir until the sugar is completely melted and mixture begins to bubble. Turn the heat to low and cook for 3 minutes. Add the sauce to the bowl of sliced apples and use a wooden spoon to coat the apples. The sauce will thicken and may even look clumpy, but it will even out as it bakes.
Place the apple pie filling in the chilled pie crust, taking care not to get it on the top of the pie crust otherwise it’ll make it harder to seal it. Place the strips over the top as displayed in the video and then cut off the excess using scissors or a knife. Use a fork to crinkle it all together.
Brush the top with egg wash by mixing the egg and water together. Bake for 15 minutes and then take out of the oven, use a large piece of aluminium foil to wrap around the crust of the pie. This will help stop the crust from burning or over browning. Place back in the oven, turn the temperature down to 350˚F / 175˚C and bake for a further 45 minutes. If you poke the apples with a skewer and it goes in easily, then the pie is baked.
Notes
Apple Pie can be stored in an airtight container for up to three days.
