Ingredients:

  • 2 cups (250 g) All-Purpose (Plain) Flour, plus extra for dusting
  • 1 cup (225 g) Unsalted Butter, very cold, cut into 1/2-inch cubes
  • 2 tsp (10 g) Granulated Sugar (for dough)
  • 1 tsp (5 g) Fine Sea Salt
  • 4 – 6 Tbsp (60 – 90 ml) Ice Water
  • 6-7 medium (1 kg) Mixed Apples (Bramley/Gala), peeled and sliced
  • 3/4 cup (150 g) Granulated Sugar (for filling)
  • 1/4 cup (30 g) Corn Starch (Cornflour)
  • 2 tsp (10 g) Ground Cinnamon
  • 1/2 tsp (2 g) Ground Nutmeg
  • 1/4 tsp (1 g) Ground Allspice
  • 1 Tbsp (15 ml) Lemon Juice
  • 2 Tbsp (30 g) Unsalted Butter, cut into small dots (for filling)
  • 1 Large Egg Yolk, beaten with 1 tsp water (for glaze)
  • 1 Tbsp (15 g) Coarse Sugar (Demerara or Turbinado)

Instructions:

  1. Preparing the Pastry Dough: In a large bowl (or food processor), whisk together the flour, 2 tsp sugar, and salt. Add the cold butter cubes and cut in using a pastry blender or by pulsing until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining.
  2. Gradually stream in the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough into two discs (one slightly larger for the bottom crust), wrap tightly, and chill for at least 60 minutes.
  3. Preparing the Filling: Place the peeled and sliced apples in a large bowl. Add the remaining 3/4 cup sugar, corn starch, cinnamon, nutmeg, allspice, and lemon juice. Toss gently to coat every slice and set aside for 15–20 minutes.
  4. Assembly: On a lightly floured surface, roll the larger dough disc into a 12-inch circle. Gently transfer it to a 9-inch pie plate, pressing it into the bottom and sides. Trim the overhang to about 1 inch, then place the lined plate back in the fridge.
  5. Drain any excess liquid from the apple filling. Pile the apples into the chilled bottom crust, mounding slightly in the center. Dot the filling with the small cubes of butter.
  6. Roll the second dough disc into a 10-inch circle. Place this top crust over the apples, trim the edges, and crimp the top and bottom crusts together firmly. Cut 4-5 steam vents into the center.
  7. Glaze and Chill: Brush the entire surface with the prepared egg wash (egg yolk beaten with water) and sprinkle generously with coarse sugar. Return the assembled pie to the refrigerator for a crucial final chill of 30 minutes.
  8. Baking: Preheat oven to 220°C (425°F). Place a baking sheet on the lower rack. Place the chilled pie on the preheated baking sheet. Bake at 220°C (425°F) for 15 minutes. Reduce the oven temperature to 175°C (350°F) and continue baking for 45–50 minutes, shielding edges if necessary, until the crust is deep golden brown and the filling is visibly bubbling thickly.
  9. Cool: Allow the Apple Pie to cool completely (ideally 3-4 hours) before slicing. This allows the corn starch to fully set the filling.