American Apple Pie
An apple pie out of the book: pastry that breaks apart under the fork, and a filling that is juicy without turning the base to pulp. Both are technique, not luck.
The butter has to stay ice-cold and stay in visible pieces in the dough — in the oven its water turns to steam and pushes the layers apart; that is where the flakiness comes from. And the apples sit for 30 minutes with sugar and cornstarch (cornflour) before they go into the tin: that is when they give up the water that would otherwise end up in the base. For the caramelised French version, see the tarte tatin.
Ingredients
- 350 g all-purpose flour (plain flour)
- 220 g very cold butter, cubed
- 1 tsp salt
- 1 tbsp sugar
- 80-100 ml ice-cold water
- Filling: 1 kg apples (a mix of Granny Smith and Fuji), 150 g sugar, 1 tsp cinnamon, 1 tbsp cornstarch (cornflour), juice of 1/2 lemon
Method
- 1
Blitz or rub together the flour, salt, sugar and cold butter to the texture of coarse crumbs. It is vital that visible pieces of butter remain; they are what creates the layers. Add the ice-cold water a little at a time, just until it comes together — do not knead it. Divide into two discs, wrap and chill for 2 hours.
- 2
Peel and slice the apples 0.5 cm thick. Mix with the sugar, cinnamon, cornstarch (it will absorb the juice) and lemon. Leave for 30 minutes so they give up their excess liquid; this is the secret to avoiding a soggy base.
- 3
Roll out one disc and line a 22 cm pie dish. Add the apples. Cover with the second disc. Seal the edges well and cut decorative slits in the top so the steam can escape.
- 4
Brush with egg and sprinkle with a little sugar. Bake at 200 °C for the first 15 minutes, then lower to 180 °C and bake for another 40-45 minutes, until deep golden.
- 5
Resting before serving: it is essential to let it cool for at least 3 hours before cutting. This sets the filling and stops the pie falling apart on the plate.