This being Pie Weekend, it’s time to make more pie. Apple Pie to be precise! Now everybody has their very own picture of how this most simple of pies should look and taste. Even within our close family there is some disagreement about whether it should be possible to remove an apple pie from its tin and served as pretty slices (which as I’m all sure you will agree is correct :P) or have a crisp top and a soggy bottom, served straight from the dish it was baked in. Even more odd are my relatives of an Irish persuasion who seem to think that apple pie should be served with potato salad :S.
With food, simple is often the secret to making things super yummy so nothing too fancy going on here. That being said we decided to use two different varieties of apple to add to the number of textures and flavours going on; some bramley apples, which will break down into some apple-saucy goodness, and some braeburns which will hold their shape and leave nice big slices of apple.
Enough chat… lets make some pie 😀
Seriously deep dish Apple Pie
2 batches pie crust
2 bramley apples
5 braeburn apples
2 tablespoons sugar
2 teaspoons ground cinnamon
1 egg (for the egg wash)
1. Crust – Much as for the Pumpkin Pie, you need to start by rolling out and blind baking one batch of the pie crust. As the method is exactly the same I’ll won’t bore you with the details here, but just click through to find the step by step guide. Once prepared, sit your baked pie crust to one side to cool.
2. Apples – Peel, core and slice all you apples (this may take a while but all the appley goodness is worth the work). Place in a medium saucepan with the sugar and cinnamon and heat on a medium heat until the bramley apples have started to brake down into a sauce, about 7 minutes.
3. Fill and Lid – Pour your apple filling into the prepared pie crust making sure it is spread nice and evenly. Next roll out the second batch of pie crust to make the lid. You can pop this on top as a single sheet but we thought it might be fun to mix it up a bit and so cut lots of circles to overlap into a pie lid. Place the lid on the pie and give it a decent brush with the egg wash.
4. Bake – Pop in the oven at 190ºC for 40 minutes or until golden brown and delicious.
There you have it, pie weekend is over, which seems a little sad, but we still have loads of pie to eat… which is a good thing (pie makes a very good, but very naughty, breakfast for a Monday morning me thinks :P)