Trying my Hand at The Classic Apple Pie

The Classic Apple Pie

Let me tell you a quick story: I had NEVER baked an apple pie before. But I love them. I love pies but always kind of struggle making them because of the dough that is either too thick and hard to cook or too thin and delicate.
Actually, we don’t really do apple pies in France but we bake apple tarts! So I was eager to try this as we never get to eat those. So here’s how I cooked mine :

you'll need

  • CRUST

    250g cold butter
  • 500g flour
  • 1tsp salt
  • 50g iced sugar
  • 8tbsp cold water
  • 1tsp lemon juice

    FILLING

    8 apples
  • 100g brown sugar
  • 1tsp cinnamon
  • 8g vanilla sugar
  • 50g butter
  • 3tbsp corn flour
  • 3tbsp water

    COATING

    1 egg yolk
  • 1tsp water
  • 1tbsp brown sugar

directions

  • CRUST

    Combine the dry ingredients in a medium bowl. Cut small cubes of butter and put them in said bowl. With the tips of your hands, integrate the butter to the dry ingredients so it becomes sandy. Add the lemon juice and the water, then combine again until the pastry is consistent. Add a bit more water if needed. Make two balls out of it, film, and put in the fridge for at least 30 minutes.

    APPLES

    Peel and cut the apples into small bits. Blend in the brown sugar, cinnamon, and vanilla sugar. Dilute the corn flour in a small bowl with water. In a frying pan set over medium heat, cook the apple mixture into the butter until it becomes a beautiful shade of gold. Add in the corn flour and stir in so it spreads evenly. Cook for another 5 minutes and remove from heat.
  • ASSEMBLING & COOKING

    Preheat the oven to 180°. Roll down each ball of the dough between two baking sheets (so it doesn't stick to the rolling pin). Try to make it as thin as possible and wide enough so that it slightly bigger than your tin. Cover the tin with the first dough and roll up the surplus. Poke holes in the dough with a fork then cover with a baking sheet and dry beans.
  • Put in the oven for about 20 minutes.
  • When it's cooked, remove the paper sheet and the beans, then fill with the apples.
  • Now you have the choice to cover your pie entirely with the second crust, or cut some strips out of it like I did and have fun. Now's the time to get creative!
  • Try to join the two crust together with water if needed.
  • Prepare the coating by mixing the egg yolk and brown sugar. Then coat the top crust with that mixture and put in the oven for 30-35 minutes.

notes

Let cool for a couple of hours before serving. Best serve warm with vanilla ice cream or whipped cream.

The Classic Apple Pie The Classic Apple Pie
  • megsiobhan

    This looks so good – my nan used to make the best one ever, it was always the highlight of popping around her house – she’d always give us a few she’s made, to take away!

    Maybe I should attempt to make one, sometime this year.

    Meg | A Little Twist Of…

    • Thank you Meg! You definitely should, sounds like it would bring back beautiful memories!

  • This recipe sounds delicious! Yum :) Of course, apple pie is an American classic, so I’ve made it a few times, though am still working on a perfect pie crust myself! This looks really good! Beautiful photography, too.

    • Making the perfect pie crust is certainly not an easy task! Thanks so much Amber :)

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