About this recipe:A classically simple apple pie recipe.
5 tablespoons light brown sugar
5 tablespoons caster sugar
1 tablespoon plain flour
1 teaspoon lemon juice
1/3 teaspoon ground cinnamon
825g peeled, cored and sliced apples
1 recipe pastry for a 23cm double crust pie
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Method Prep:20min › Cook:40min › Extra time:30min › Ready in:1hr30min
Preheat oven 220 C / Gas 7. Butter a deep pie dish.
Combine caster sugar, light brown sugar, flour, lemon, cinnamon and mix well. Add apples and sultanas to sugar mixture; stir until fruit is well coated.
Spoon apple mixture into pie dish lined with pastry. Place second sheet of pastry on top of filling, and trim edges. Lightly glaze top of pie with a beaten egg, then sprinkled with a little sugar.
Bake till golden brown, about 35 to 40 minutes. Place on a wire rack, and cool 30 minutes.
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.
To add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.