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Classic apple pie with cinnamon cream Recipe

Name: Classic apple pie with cinnamon cream
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 10
Ingredients: 400 g (3 and 1/3 cup) flour; 200 g (1 cup) butter (cubed); 50 g (¼ cup) caster sugar; 2 egg yolks; 3-4 tbsp ice water; 6 apples (I used 3 Granny Smith and 3 Pink lady apples, sliced); 3 tbsp brown sugar; 1 tsp ground cinnamon (optional); 2 tbsp flour; ½ tsp salt; 1 egg (beaten (for brushing the pastry)); 1 cup cream whipped (whipped with 1 tbsp caster sugar); 1/2-1 tsp ground cinnamon

Simply Delicious

This classic apple pie recipe with home-made shortcrust pastry, a beautiful lattice top and cinnamon-scented whipped cream tasted like home in every bite.

Ingredients

400 g (3 and 1/3 cup) flour

200 g (1 cup) butter (cubed)

50 g (¼ cup) caster sugar

2 egg yolks

3-4 tbsp ice water

6 apples (I used 3 Granny Smith and 3 Pink lady apples, sliced)

3 tbsp brown sugar

1 tsp ground cinnamon (optional)

2 tbsp flour

½ tsp salt

1 egg (beaten (for brushing the pastry))

1 cup cream whipped (whipped with 1 tbsp caster sugar)

1/2-1 tsp ground cinnamon

Method

To make the pastry, place the flour, butter and sugar in the bowl of a food processor then pulse until the mixture resembles rough bread crumbs.

With the mixer running, slowly pour the water in, a spoon at a time, until the pastry comes together in a ball.

Remove from the food processor. Divide the mixture in two, with one piece being slightly bigger than the other (the bigger half will be for the bottom of the pie).

Roll the bigger half out on a lightly floured surface, ensuring it's big enough to cover the bottom of your pie dish.

Place the pie dish in the fridge and allow to chill.

Roll the remaining dough out and cut into 10 slices, approximately 1.5cm wide. Place on a piece of parchment paper and place in the fridge to chill for at least 15 minutes.

Pre-heat the oven to 180°C/350°F.

To make the filling, thinly slice the apples with a sharp knife and place in a large bowl. Add the sugar, spices and lemon juice then mix well. Allow the apples to stand for 15 minutes to draw out excess moisture.

Stir the flour into the apple filling.

Remove the chilled pie case from the fridge and brush the edges with egg wash

Transfer the filling to the chilled pie case then cover the pie with the remaining slices of pastry. Crimp the edges and cut away any excess pastry.

Brush the pie with the remaining egg wash, cover with foil and place in the oven.

Allow to bake for 30minutes then uncover and allow to bake for another 20-30 minutes until the pie is golden brown and cooked through.

Remove the pie from the oven and allow to chill to room temperature before serving with the cinnamon cream or ice cream.

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