Medium Difficulty
50 Min Preparation Time
Preparation
Step: 1 / 22

Place the flour and salt in a large bowl. Cut the butter into cubes and add to the flour.

Step: 2 / 22

Rub in the butter until the mixture resembles crumbs.

Step: 3 / 22

Add 4-5 tbsp cold water and knead quickly to a firm, supple dough.

Step: 4 / 22

On the floured working surface, shape into a ball.

Step: 5 / 22

Divide into 2 roughly equal pieces.

Step: 6 / 22

Slightly flatten and chill, wrapped in cling film, for 30 minutes.

Step: 7 / 22

For the filling, peel the apples.

Step: 8 / 22

Then cut into quarters and remove the core.

Step: 9 / 22

Cut the quarters into thin slices.

Step: 10 / 22

Place in a bowl.

Step: 11 / 22

Mix the sugar with the flour, cinnamon, nutmeg and salt and add to the apples.

Step: 12 / 22

Preheat the oven to 180°C (160°C fan, gas 4). Roll out half the pastry on a floured surface until slightly larger than the pie dish.

Step: 13 / 22

Place the pie dish on the pastry and cut out a circle , about 2cm larger.

Step: 14 / 22

Sprinkle the circle with flour and place loosely over the rolling pin to move to the dish.

Step: 15 / 22

Place in the dish and press into the edges.

Step: 16 / 22

Fill with the apples and spread out evenly.

Step: 17 / 22

Dot with the butter.

Step: 18 / 22

Roll out the second piece of pastry on a floured surface and place over the filling. Trim the excess. Press the edge and crimp to seal.

Step: 19 / 22

Cut a couple of slits in the lid.

Step: 20 / 22

Decorate the lid with the pastry offcuts, cut into leaf shapes.

Step: 21 / 22

Cover the edge with foil strips and bake the pie in the oven for 40-50 minutes until golden brown.

Step: 22 / 22

Remove the foil from the edge for the last 15 minutes. Allow to cool before serving.

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