Apple Pie

“Good apple pies are a considerable part of our domestic happiness.”

Jane Austen in a letter to her sister Cassandra, in the autumn of 1815. We couldn’t have put it better ourselves.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 1 hour Servings: 6
  • 200g Sweet Shortcrust Pastry or 2 sheets Edmonds sweet short pastry, thawed

    milk or water

    FILLING:

    4–6 Granny Smith apples, peeled and cored

    ½ cup sugar

    25g butter, melted

    2 Tbsp Edmonds standard flour

    ¼ tsp ground cloves

    extra 2 tsp sugar

  • 1. Preheat the oven to 200˚C.

  • 2. Prepare the filling first. Slice the apples thinly, then combine with the sugar, butter, flour and ground cloves.

  • 3. On a lightly floured board, roll out the pastry slightly larger than a 20cm pie dish and cut two 2.5cm wide strips long enough to go around the edge of the pie dish. Brush them with water and press onto the edge. Brush the tops of the strips with water.

  • 4. Spoon the apples into the dish, cover with the remaining pastry and press the pastry edges firmly together to seal.

  • 5. Trim away the excess pastry and crimp the edges by pinching with your fingers. Roll out the trimmings and cut decorative shapes for the top of the pie and secure them on with a little water.

  • 6. Brush the whole top of the pie lightly with milk or water and sprinkle with sugar. Cut a few steam holes in the pastry.

  • 7. Bake for 25 minutes or until the pastry is golden. Test with a skewer to see if the apple is soft and cooked. If not, reduce the oven temperature to 180˚C and cook for a few more minutes until the apple is tender.

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