If an apple pie recipe is called, ‘Gran’s Apple Pie’ it has a lot to live up to. Yes, it has to be ‘traditional’, but what does that mean? Well a really good tasting, traditional apple pie always has two things in common – the pastry must be light, so that together the top and bottom crust become substantial when eaten, without ever being heavy, and the pie must taste of sweetened apples, but it must not be too over-sweet and sickly – getting these two things ‘right’ makes a good apple pie.
Nothing else is needed in the apple pie apart from what is listed; the actual ingredients are simple, so don’t be tempted to mess around with them, now is not the time to add anything fancy. The ‘extra’ ingredients added into a modern apple pie (both in the filling and pastry) is the reason why you crave a ‘proper’ apple pie, and are always disappointed with the ones you buy or make, thinking that something is ‘missing’.
Nothing is actually missing from the ones you buy or make, it is quite the reverse, it is what has been added in which is the problem. Cinnamon, raisins, ground mixed spice etc. all have their place in apple pie traditions and regional food histories, and we have some great period apple pie recipes on Historical Foods, but try this traditional ‘plain’ one, and you will see what I mean about simple is sometmes best … serve with home-made vanilla custard.
(Oh, and if you are wondering, yes, it is my Gran’s Apple Pie recipe)
Gran’s Apple Pie Recipe
There is also no need to brush or ‘wash’ the pastry crust with a little beaten egg or milk, and no need to sprinkle over sugar before baking. The pastry will develop a light golden colour because of the butter in it, and this apple pie is a plain one – let the delicious apple and simple pastry taste shine through.
Recipe Ingredients:
For the pastry
- 300g plain flour (sifted)
- 1/2 tsp of sea salt
- 150g unsalted butter (softened and diced)
- 2-3 tbsp cold water
For the filling
- 3-4 large Bramley cooking apples, (chopped, stewed and cooled)
- 100g sugar (or to taste)
To Serve
- 2 tsp sugar (to sprinkle over at the end)
- serve with Vanilla Custard
Ingredients For The Apple Pie
Recipe method:
Stewing The Apples
Stewing The Apples: Peel and roughly chop the apples, removing the cores. Put them in a saucepan, add 2 tbsp of water and 2 tbsp of sugar and leave them on a low heat, keep an eye on them so the pan does not boil dry, until the apples have softened and stewed (around 15 minutes).
Preheat the oven to 200C / Gas 6.
Sieve the flour into a large mixing bowl and sprinkle in the sea salt. Rub in the butter until the mixture resembles fine breadcrumbs (you could do this in a food processor). Add the cold water to the flour mixture, (you might not need all of it) and, using a knife, mix the water into the flour, using your hands at the end to firm up the pastry mixture. The pastry should be of an even colour, firm (but not tough) and at a consistency for easy rolling. Put the pastry in the fridge for 20 minutes wrapped in cling film.
Lightly flour a work surface. Divide the pastry into two halves, one slightly larger. Take the larger half for the base and roll it out so that it is thin and big enough to cover a 20cm enamel dish or aluminium plate that you have buttered lightly. Place it in the dish or plate and trim around the edges with a knife, using the edge of the plate as your guide.
Making The Pastry For The Apple Pie
Cover the pastry in the botom of the dish with the stewed apples and sprinkle all over with the sugar. Note: the amount of sugar in an apple pie is a personal thing. The first time you make it taste after baking to see if you prefer more or less sugar added in. If serving with cream then add a little more sugar, if serving with custard then add a little less in.
Roll out the other smaller half of the pastry. Moisten the edge of the bottom layer of pastry in the dish and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife using the plate as your guide.
Flute the edges with a pinching action using your fingers and thumb or use a fork. Prick the surface of the pastry lightly before placing the pie in the oven. Cook for 30-35 minutes at 200C.
When the pie is cooked it should move slightly on the plate when gently shaken. Slide on to a serving plate, dust with caster sugar and serve, either with some cream or home-made vanilla custard.
For The Vanilla Custard:
Visit this link to see how to make the ‘perfect’ Vanilla Custard which is delicious with this apple pie.
Gran's Home-made Apple Pie
