Homemade Apple Pie is an all time dessert favourite. It goes great with ice cream or whipped cream, is great served up hot, and still delicious when served cool.
Homemade Double-Crust Apple Pie
People with a passion for pie crust will appreciate this double-crust delight - Flaky layers of dough encase a sweet, sticky apple filling.
For double-crust pastry
- 2½ cups all-purpose flour
- ½ teaspoon salt
- 10 tablespoons cold butter or margarine, cut up
- 4½ tablespoons vegetable shortening
- 5 tablespoons ice water
For apple filling
- ⅓ cup sugar
- ⅓ cup cornflour
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1½ kg Granny Smith, Golden Delicious, and/or Braeburn apples, each peeled, cored, and cut into 16 wedges
- ¾ tablespoon fresh lemon juice
- 1½ tablespoons butter or margarine, cut up
- 1 large egg white, lightly beaten
- 1 teaspoon sugar
To prepare pastry
- In food processor with knife blade attached, blend flour and salt. Add butter and shortening, and pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
- Shape dough into 2 balls, 1 slightly larger. Flatten each into a disk; wrap each in plastic wrap and refrigerate 30 minutes or overnight. (If chilled overnight, let stand 30 minutes at room temperature before rolling.)
- Meanwhile, preheat oven to 200°C. Place baking sheet on rack in lower third of preheating oven to bake pie on later.
To prepare apple filling
- In large bowl, combine sugar with cornflour, cinnamon, nutmeg, and salt. Add apples and lemon juice, and toss to coat evenly.
- On lightly floured surface, with floured rolling pin, roll larger disk of dough into 30cm round. Ease dough into 23cm diameter deep-dish glass or ceramic pie plate. Gently press dough against bottom and up side of plate without stretching. Trim dough edge, leaving 2½ cm overhang; reserve trimmings. Spoon apple mixture into pie crust; dot with butter.
- Roll remaining disk for top crust into 30cm round. Centre round over filling in bottom crust. Trim pastry edge, leaving 2½ cm overhang; reserve trimmings. Fold overhang under; bring up over pie-plate rim and pinch to form stand-up edge, then make decorative edge. Brush crust with some egg white. Re-roll trimmings. With knife or biscuit cutters, cut out apple and/or leaf shapes; arrange on pie. Cut short slashes in round to allow steam to escape during baking. Brush cutouts with egg white, then sprinkle crust and cutouts with sugar.
- Bake pie 1 hour 10 minutes or until apples are tender when pierced with knife through slits in crust. To prevent over-browning, cover pie loosely with tent of foil after 40 minutes. Cool pie on wire rack 3 hours to serve warm. Or cool completely to serve later.