A classic apple pie recipe made exceptionally delicious with light spices and sweet, buttery apples
What's the first thing that comes to mind when someone mentions "pie"? For us, it's definitely the classic apple pie. Imagine starting your weekend with sweet wafts of sliced apples simmering in butter and cinnamon. Then picture the buttery, crumbly texture of the shortcrust pastry that encases the apples to complete the pie. When you can finally indulge on your freshly baked apple pie, add a scoop of ice cream or a serving of fresh vanilla bean custard to make this experience simply divine.
While tart pans or pie tins are popular choices to bake pies, we preferred baking the apple pie in Mason Cash's In The Forest Pie Dish. This pie dish's stoneware construction allows for fast and even baking, so you won't run into the odd soggy patch or burnt spot as opposed to regular pie tins. Also, the beautiful and intricate forest details on its exterior exude a warm and homely feel, making it perfect for this classic treat.
Classic Apple Pie Recipe
Ingredients
- 800g Shortcrust Pastry
- 2 tbsp Milk, to glaze
- 1.4kg Bramley Apples, peeled, cored and sliced
- 50g Butter
- 1 tsp Ground Cinnamon
- 325g Caster Sugar
Method
- Pre-heat the oven to 200°C/ 400°F/ Gas Mark 6.
- Heat the butter in a large saucepan; add the cinnamon, 300g/10.5 oz of the sugar and the apples. Simmer for about 10 minutes until the fruit is soft.
- Roll out the pastry on a lightly floured surface to about 3cm larger than the pie dish and cut into strips.
- Place the pastry strips on top of the pie and weave them into a lattice design. Trim away any excess pastry; brush the top with milk to glaze and sprinkle with the remaining caster sugar.
- Bake for 30 minutes until the pastry is golden and the filling is bubbling. Leave to stand for 10-15 minutes before serving.
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