Oh gosh how I love homemade warm apple pie.. especially when it’s fresh out of the oven! It took me a few tries to come up with this recipe but I’m finally pleased with it. Its quite easy to makke as well and I used two different puff pastries to make this. I used shortcrust for the bottom as it’s better for fruit pies, and I used puff pastry to make the checkered top, as it’s a bit lighter and crispier/fluffier. I also added some almond powder and cinnamon, for a bit of an extra taste so it doesn’t get too dull. Make sure to use sweet apples as well, using sour ones would turn this into a completely different pie!
Even though it’s a warm pie, you can make this all-year round, and I guarantee you it’ll still taste good if you let it cool down. If you are a sucker for warm pie however, you can easily reheat this in a microwave / oven as well!
Makes: 1 apple pie
- 4 red apples
- 2 eggs
- 1 sheet of puff pastry
- 1 sheet of shortcrust pastry
- 50g almond powder
- 60g butter + a bit extra
- 60g white fine sugar + 1/2 tablespoon extra
- 3 teaspoons of cinnamon
– ceramic weights (baking beans for instance) or old rice
– a pie tin (25cm diameter)
Preheat oven to 190°.
First thing we need to do is blind bake our shortcrust pastry. It’s a very easy thing to do but you do need some sort of weight to put on top of the pie while it goes in the oven. If you make pies a lot, you should probably buy some ceramic baking beans but you can also simply use some old rice or beans you won’t be using anymore.
Either way, first thing you need to is put the pastry sheet on the bottom of a pie tin, along with the parchment paper on the bottom (should be included in the package of the pastry). By using a fork, “stab” the bottom a few times. Press the pastry against the edges of the pie tin and in case the pastry is bigger than the tin: roll a rolling pin on top of the edges to cut off any extra pieces of pastry, this will give you perfect pie edges. Now put some parchment paper on top of the pie and add the weights(baking beans or rice, ..) on top. Make sure the whole surface is covered, and if you are using rice, make sure it goes right into the edges of the pie. Pop it in the oven for 15 minutes, then remove the top layer of parchment paper and weights and continue to bake for another 5 minutes.
Now that our bottom pie crust is done, we’re going to make just a little bit of a filling to go along with the apples. Simply mix sugar with butter, 1 egg and the almond power and spread it out on the bottom of the shortcrust pie.
Peel the apples and cut it up into at least 8 slices per apple. If you’re using quite large apples, cut them up in even thinner slices, cause you want to make sure they soften in the oven, which will take a lot longer if your slices are too thick. However, making them too thin might result in apple mousse, so make sure they are not thinner than 1cm and go for something around 2cm thickness. Lay the slices on the pie crust and dust the cinnamon powder on top, and just a few extra pieces of butter.
Now take the puff pastry and slice it up in strips of about 3 cm wide. Either way, lay the strips on top of the pie vertically, and then do it all over again horizontally. You can sort of weave the pastry into each other as well, by going under-over-under-over the vertical slices, but that’s just up to your own creativity.
Time to add some finishing touches! Mix together the other egg, and brush it on top of the puff pastry strips. Sprinkle the extra bit of sugar on top of the strips as well and put the whole pie in the oven for another 30 minutes, until the apples have softened and the puff pastry on top has turned golden-brown. If the apples are still too hard, put the pie back in the oven for another 5-10 minutes.
Best served warm with some vanilla ice-cream or thick cream.