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

  1. In a medium bowl, combine the flour, sugar and salt and mix with a fork

  2. Add the butter and work into the flour with the fork until only pea-size lumps remain

  3. 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)

  4. Shape the dough into a rough ball and cover in cling film. Leave in the fridge for 30 mins

  5. Meanwhile, peel the apples, core and cut them into thin slices

  6. 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

  7. Add the butter and stir it into the apple filling. Remove the pan from the heat and let the filling cool

  8. Preheat the oven to 220℃ and line a baking sheet with parchment paper

  9. On a lightly floured surface, roll out the dough into an even, 3 mm thick circle. Transfer onto the baking sheet

  10. 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.

  11. Bake for 25 mins, until the crust in golden brown

  12. 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

  13. Gradually add in the double cream (if you add it in too fast the sugar will solidify again) and stir the sauce until combined

  14. 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