Description
This classic apple pie recipe delivers a perfect balance of sweet and tart flavors nestled in a buttery, flaky shortcrust pastry. Using Granny Smith apples for a crisp and tangy bite, combined with warm spices like cinnamon, ginger, and nutmeg, this pie is an irresistible dessert ideal for any season. It’s best served warm with vanilla ice cream or cream.
Ingredients
Scale
Pastry
- 2 x homemade shortcrust pastry (or store-bought)
- 1 egg, lightly whisked
- 2 tsp white sugar (granulate/regular, optional)
Filling
- 2 kg (4 lb) Granny Smith apples, cored, peeled, halved, and sliced 1 cm (1/3″) thick
- 1 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 3/4 tsp cooking or kosher salt
- 1 tsp unsalted butter
To Serve
- Vanilla ice cream or cream
Instructions
- Prepare the Pastry: Roll out one of the shortcrust pastry sheets and fit it into a 9-inch (23 cm) pie dish, ensuring the edges are trimmed and the base is evenly pressed. Chill in the fridge while making the filling.
- Make the Apple Filling: In a large mixing bowl, combine the sliced Granny Smith apples with brown sugar, ground cinnamon, ground ginger, ground nutmeg, and salt. Toss well to evenly coat all apple slices with the spices and sugar.
- Assemble the Pie: Pour the apple mixture into the chilled pastry shell. Dot the apples with small pieces of unsalted butter for richness. Roll out the second sheet of pastry and cover the pie, trimming and sealing the edges securely. Cut a few slits on the top crust to allow steam to escape. Brush the top with the lightly whisked egg and sprinkle with white granulated sugar if using.
- Bake the Pie: Preheat your oven to 175°C (350°F). Place the pie on the middle rack and bake for about 1 hour and 45 minutes to 2 hours, or until the crust is golden brown and the apple filling is bubbling through the slits. To prevent the edges from burning, you may cover them with foil halfway through baking. Allow the pie to cool slightly before serving.
Notes
- Note 1: Homemade shortcrust pastry yields the best texture and flavor, but store-bought pastry can be used for convenience.
- Note 2: The white sugar sprinkled on top of the pie adds a nice slight crunch and extra sweetness but is optional.
- Note 3: Granny Smith apples are preferred for their tartness and firm texture that holds up well during baking.
