Apple pie
Ingredients
For the pie dough
155g of plain flour
1 tbsp of granulated sugar
A pinch of salt
110g of unsalted butter
1 tbsp of apple cider vinegar (or lemon juice)
60ml of chilled water
Some milk
1 tbsp of coarse brown sugar
For the apple filling
680g of apples (granny smith are best for apple pie)
1 tbsp of lemon juice
¼ tsp of ground cinnamon
65g granulated sugar
15g unsalted butter
For the caramel sauce
100g of sugar
A pinch of salt
15g of unsalted butter
120ml of double cream
Method
In a medium bowl, combine the flour, sugar and salt and mix with a fork
Add the butter and work into the flour with the fork until only pea-size lumps remain
Add apple cider vinegar and mix into the dough with your fingers. Gradually add the water rand mix with your hands until the dough starts to come together (don’t use all of the water if not necessary, you don’t want sticky dough)
Shape the dough into a rough ball and cover in cling film. Leave in the fridge for 30 mins
Meanwhile, peel the apples, core and cut them into thin slices
In a non stick pan combine the apple slices, lemon juice, cinnamon and sugar. Cook on medium heat, stirring continuously, for about 10 mins or until the apples are soft
Add the butter and stir it into the apple filling. Remove the pan from the heat and let the filling cool
Preheat the oven to 220℃ and line a baking sheet with parchment paper
On a lightly floured surface, roll out the dough into an even, 3 mm thick circle. Transfer onto the baking sheet
Spoon the apple filling into the centre of the dough, leaving a border of roughly 5cm around the edges. Fold the edges over the apples (there will be some exposed filling in the center. Brush some milk over the pastry top and sprinkle brown sugar over the whole pie.
Bake for 25 mins, until the crust in golden brown
Meanwhile, in a small pot, combine the sugar, salt and butter. Cook Over a medium heat for 2-3 mins until all the sugar has dissolved, stirring it occasionally with a wooden spoon
Gradually add in the double cream (if you add it in too fast the sugar will solidify again) and stir the sauce until combined
Allow the sauce to cool for a short while, before generously drizzling over the pie. For an extra treat you could serve the pie with cream