Classic Apple Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp caster sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">1 tbsp demerara sugar (for sprinkling)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">1kg cooking apples (Bramley or Granny Smith), peeled, cored and sliced</li><li class="ingredients-single-item">100g caster sugar</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">1 tsp ground cinnamon</li><li class="ingredients-single-item">¼ tsp ground nutmeg</li><li class="ingredients-single-item">¼ tsp ground allspice</li><li class="ingredients-single-item">1 tbsp lemon juice</li><li class="ingredients-single-item">25g unsalted butter, cut into small pieces</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Sharp knife or pastry wheel</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>First, make the pastry. In a large bowl, combine the flour and salt. Add the cold cubed butter and rub it into the flour using your fingertips until the mixture resembles breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets create layers in your pastry, resulting in that coveted flakiness).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Stir in the caster sugar, then add the ice-cold water one tablespoon at a time, mixing with a knife until the dough just comes together. Be careful not to overwork the dough or add too much water, as this will make your crust tough. The dough should be slightly crumbly but hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Divide the dough into two portions - about ⅔ for the base and ⅓ for the top. Shape each portion into a disc, wrap in cling film, and refrigerate for at least 30 minutes. This resting period is crucial as it relaxes the gluten and firms up the butter, ensuring a tender, flaky crust.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. Place the sliced apples in a large bowl and toss with lemon juice to prevent browning. In a separate bowl, mix together the sugars, flour, cinnamon, nutmeg, and allspice. Add this mixture to the apples and toss until evenly coated. The flour will combine with the apple juices during baking to create a thick, luscious sauce rather than a watery filling.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Preheat your oven to 200°C (180°C fan/gas mark 6) and place a baking sheet in the oven to heat up. On a lightly floured surface, roll out the larger disc of dough to about 3-4mm thickness and to a diameter approximately 5cm larger than your pie dish. Roll the pastry around your rolling pin to help transfer it to the pie dish.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently press the pastry into the dish, allowing any excess to hang over the edges. Don't stretch the pastry as it will shrink back during baking. Prick the base a few times with a fork, then refrigerate while you prepare the top crust.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the remaining dough to the same thickness. For a classic lattice top, cut the dough into strips about 2cm wide. Fill your pastry-lined dish with the apple mixture, mounding slightly in the center. Dot the small pieces of butter over the filling - this melts into the apples, enriching the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>To create the lattice, lay half the strips parallel across the pie. Fold back every other strip halfway, then place one strip perpendicular across the unfolded strips. Unfold the folded strips over the perpendicular strip. Continue this weaving process until the lattice covers the pie. Alternatively, simply lay the strips in a criss-cross pattern without weaving.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Trim any excess pastry, then crimp the edges by pinching the dough between your thumb and forefinger to create a decorative edge. Brush the top with beaten egg and sprinkle with demerara sugar for a beautiful caramelized finish and delightful crunch.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the pie on the preheated baking sheet (this helps cook the bottom crust properly) and bake for 20 minutes at the higher temperature to set the crust. Then reduce the temperature to 180°C (160°C fan/gas mark 4) and bake for a further 30 minutes until the crust is deeply golden and the filling is bubbling. If the edges begin to brown too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool for at least 2-3 hours before slicing. This resting time is essential - it allows the filling to set so you get clean slices rather than a flood of apple juices when you cut in. Serve warm with vanilla ice cream or lightly whipped cream for the perfect finish to your classic apple pie.</li></ol>