Carol's apple pie

    Carol's apple pie


    471 people made this

    About this recipe: This is my mum's apple pie. This is the recipe I use all the time and I love it. I also use a dash of nutmeg so if you wish you can put that in too.

    Serves: 8 

    • 750g thinly sliced apples
    • 150g sugar
    • 1 tablespoon butter
    • 1 teaspoon ground cinnamon
    • 1 recipe pastry for a 23cm pie

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Prepare your pastry and roll out two sheets for bottom and top crusts. Wipe, quarter, core, peel and slice apples.
    2. Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
    3. Arrange apples in layers in pastry lined pie dish. Sprinkle each layer with sugar and cinnamon. Dot top layer with small knobs of butter. Cover with top sheet of pastry.
    4. Place on lowest rack in oven preheated to 230 C / Gas 8. Bake for 10 minutes, then reduce oven temperature to 180 C / Gas 4. Bake for 30 to 35 minutes longer. Serve warm or cold.

    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.

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