A classic rustic apple pie, with the perfect blend of spices and a golden, flaky crust to warm your heart.
Did you know?
Did you know that apple pie isn't actually American? It was brought to the New World by British colonists.
Think of a golden, flaky crust enveloping tender slices of apples, a waft of cinnamon and nutmeg that fills the room, and you have our Classic Rustic Apple Pie. This pie is more than just a dessert, it's a slice of history. Originating in England, apple pie recipes date back to the time of Chaucer. The delight has since traversed oceans and borders, becoming a beloved treat in many countries, especially as an emblem of American cuisine. Our pie respects tradition with hand-picked apples and a lattice crust, inviting you to partake in the enduring and comforting taste of this classic confection.
Each bite carries the warmth of family kitchens and tales of apple harvests, making this more than just a sweet treat, but a dessert that's rich with heritage. A scoop of vanilla ice cream on top, and you're not just serving a pie, you're serving a story.
Ingredients
The key to a perfect apple pie lies in the freshness and variety of the apples. Mix tart and sweet ones for a balanced flavor profile.
Apples
- 2 sheets of ready-to-roll pie pastry or homemade pastry dough
- 6 cups of mixed apples, peeled, cored, and sliced (such as Granny Smith and Honeycrisp)
- 150g granulated sugar
- 2 tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 1 tbsp lemon juice
- 1 egg, lightly beaten for egg wash
- 1 tbsp demerara sugar, for sprinkling
Steps
Follow these steps carefully to achieve that perfect, buttery flaky crust and gently spiced apple filling that will transport you to your coziest memories.
- Preheat the oven to 180°C.
- Roll out one pastry sheet and place it in a 23cm pie dish. Trim excess.
- In a large bowl, combine apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss to coat evenly.
- Spoon the apple mixture into the pastry-lined pie dish.
- Roll out the second pastry sheet and cut into strips for the lattice top. Weave the strips over the filling.
- Trim, fold, and crimp the edges. Brush the pastry with egg wash and sprinkle with demerara sugar.
- Bake in the preheated oven for 60 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for 2 hours before serving to allow the filling to set.
Add some extra love
For an extra glossy crust, you can brush the lattice with a mixture of egg wash and a bit of cream.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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