About this recipe:A favourite among my family and friends. The apples go great with the shortbread crust. Very easy and delicious! Serve with cream.
250g plain flour
100g caster sugar
1/4 teaspoon salt
175g chilled butter, diced
2 egg yolks, beaten
500g Golden Delicious apples - peeled, cored and cut into 6mm slices
4 tablespoons light brown soft sugar
1 tablespoon plain flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
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Method Prep:30min › Cook:35min › Ready in:1hr5min
Preheat oven to 200 C / Gas 6.
Sift four, 100g sugar and salt into a large bowl. Rub in butter until mixture resembles coarse crumbs. Fold in egg yolks (mixture will be crumbly). Remove 1/4 of mixture, and set aside. Press remainder onto bottom and sides a 20cm tart shell or pie dish.
In a large bowl, combine apples, brown sugar, 1 tablespoon flour, cinnamon and nutmeg. Place apples into prepared pastry, and sprinkle reserved crumb mixture evenly over top.
Place pie on a baking tray, and bake in preheated oven for 15 minutes. Reduce heat to 180 C / Gas 4 and continue baking 20 minutes, or until top is golden brown and filling is bubbling.
Apple pie tips
To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.
This is a lovely recipie!I found it best to turn my fan oven to 160 cos its very hot!I also took out pie and sprinkled a little caster sugar over the top for last 5 mins,I did find I had to add a little more flour to make the remaining mixture more crumbly,but that was no problem,I also used loosr bottom flan tin,easy to lift out when cold,I placed a tray in the oven in case of any drips! - 21 Sep 2011
Amazing apple pie. The crust is so easy to make, but the results are delicious. I always feel like a pro when I make this because it comes out looking and tasting so wonderful. Thank you for this recipe! - 30 May 2014