Baking · serves 2

Apple Pie

The long one. Cold butter, cold water, and don't rush the pastry.

105 min A proper cook Vegetarian

Ingredients

  • Pastry: 3 cups maida, 250g very cold butter, 1/2 cup ice water, 1 tbsp sugar, 1 tsp salt
  • 8 apples, peeled and sliced
  • 3/4 cup sugar
  • 2 tsp cinnamon
  • 3 tbsp cornflour
  • 1 lemon
  • 1 egg to glaze

Method

  1. Pastry: cube the frozen-cold butter into the flour and rub only until you have pieces the size of peas. Visible butter pieces are what create flaky layers — fully rubbed-in butter gives you shortcrust.
  2. Ice water added a spoon at a time until it just holds. Chill 1 hour.
  3. Filling: toss the apples with sugar, cinnamon, cornflour and lemon. Let them sit 20 minutes and drain off the liquid, or the base floods.
  4. Line the tin, fill high (apples shrink a lot), lid on, seal and crimp the edges.
  5. Cut steam vents. Egg wash, sugar on top.
  6. 220°C for 20 minutes, then 180°C for 40. Cool at least 3 hours before cutting — hot pie filling runs out.

Questions people ask about Apple Pie

How long does Apple Pie take?

About 105 minutes from starting to sitting down, and it is a proper cook. A good part of that is unattended, so you can get on with something else once it is going.

What can I use instead of maida in Apple Pie?

Use plain atta for a denser, nuttier result, or a 50/50 mix if you want to keep some lift.

Can I make Apple Pie ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Apple Pie vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

Do I need an oven for Apple Pie?

Yes, this one needs an oven. If you do not have one, look at the no-oven filter on the baking page: eleven of the bakes here are built for a cooker, a pan or the fridge.

What do you serve with Apple Pie?

On its own, warm, with tea or coffee. Baking is chemistry, so scale it by weight rather than by eye: double every quantity, use a tin with roughly double the area, and expect to add ten minutes or so. Judge it by the skewer, not the clock.

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