Somebody commented the other day (via email) that I had been doing a fair bit of baking lately. I assured the reader that I would be including a few savoury recipes soon. It’s just that, with the colder weather, I’ve really been enjoying being indoors and cooking to my heart’s content. And I suppose comfort food is the first thing that I turn to. Rich braises, lots of red wine and hand rolled pastries are all being enjoyed in my kitchen. I love winter! Continuing with the theme of being seasonal, I grabbed a handful of green Granny Smith apples from the local farmers market the other day. As soon as I got them home I knew I wanted to bake a pie. A deep dish apple pie. One that will fill the house with a hypnotic aroma and fills the senses with great anticipation. I know it might not sound very exciting to some, but for me this was the perfect way to spend a Sunday. Coffee in one hand, newspaper in the other and the smell of baked apple pie wafting through my tiny kitchen/apartment.
The only real “problem” I had was choosing the recipe. Do an internet search for apple pie and you will see thousands of recipes and variations. Seeing that Australia is currently on a Masterchef high, I thought it only fitting to use a recipe from last year’s winner Julie Goodwin. The apple pie turned out fine but I can’t help thinking that I still need to perfect my pastry skills. I think I rolled it out a little thin on top so it ended up taking the shape of the apples that were piled up high in the dish. As usual, I chose to play around with the filling by adding cinnamon, nutmeg and a good splash of pure maple syrup. I’m also curious about one other thing. Is it best to partially cook the apple mixture before using it as the filling? I’d love to know your thoughts.
- 1 kilo fo Granny Smith apples peeled cored and finely sliced
- juice of 1 lemon
- 1/3 cup of caster sugar
- A good “splash” of pure maple syrup
- 1/4 tsp of ground cinnamon
- 1/4 tsp of ground nutmeg
For the pastry:
- 2 cups of plain flour
- 1/4 tsp of salt
- 200 grams of butter cut into small cubes
- 1/2 cup of caster sugar
- 1 egg
- 1 tbsp of cold water
- Place all the filling ingredients into a ceramic bowl and toss thoroughly to combine.
- Preheat your oven to 180 deg C and grease a 26cm pie dish or tin.
- For the pastry place the flour, salt, sugar and butter into a food processor and process until the mixture resembles fine breadcrumbs.
- Add the egg and water and process again.
- Turn the mixture onto a floured surface, knead lightly, form into a ball and wrap in plastic wrap. Place the pastry into the fridge for 15 mins.
- Once the pastry has rested for 15 mins, remove from the fridge and roll 2/3 of it between two sheets of baking paper-this will form our base.
- Line the pie tin or dish with the pastry and fill with the apple mixture.
- Roll out the remaining pastry and place on top of the pie.
- Press around to seal the edges and cut some vents into the pastry.
- Brush with egg wash and bake for 50 mins-1 hour until the crust is golden brown and cooked through.
- Let it cool slightly before serving and serve with cream or ice cream.
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{ 38 comments… read them below or add one }
That pie is beautiful! I love deep dish pies. What gorgeous shots and tablewear.
Cheers,
Rosa
Oh is there a greater smell than freshly baked homemade apple pie?
ps. Thanks to your post the other day, I keep looking at the floorboard shot and imagining a rogue shoe in shot. lol.
Mmmm…. Peter, fav pie ever! And I love the “splash” of pure maple syrup! I will def need to try that next time! I never imagined including that in apple pie!
I love all apple desserts! I like the bumps in your apple pie, it makes it look more rustic
Pete, I think half the battle with apple pie is choosing the right apples…they soften a bit but will still hold-up somewhat through the baking. Dump a scoop of french vanilla ice cream on my serving, thank you!
Summer has only really rolled into full swing but I am ready for fall and apple pies.
It looks absolutely yummy, Peter!
Geez, Peter I have winter envy now! I never cook the apples separately, that just seems like too much work – and granny smiths are the best! Good call with the maple syrup, maybe next time throw in a little metaxa too?
I like you added some personal touches to this and I actually enjoy the rustic look of the top. I’ve no expert in pies but I read that pre-cooking the apples is one way to draw out the liquid and lessen the chance that your apples will shrink and leave a gap under the crust. I’ve seen some butter roasted apple pie filling recipes that look delicious and also another method to draw out the liquid by macerating the uncooked apples in sugar, boiling down the resulting liquid, and adding it back into the pie (http://www.joyofbaking.com/ApplePie.html).
looks at this! so awesome!
Have a nice time!
Paula
We are at the beginning of summer here in London but I would love to taste a piece of your apple pie! Looks divine and Granny Smith apples are my favourite.
I don’t usually cook apples for any kind of apple dessert I make.
I have no expertise in making pies but I sure wouldn’t refuse a slice if offered. I like the lemon juice to counteract the sweetness. I also like a few nuts in apple pie.
Looks devine, even more yummy with double cream.
Beautiful pie dish Peter! I like to cook the filling a bit before adding it to the pie so that some of the moisture from the fruit is evaporated and ensures the pastry stays crisp (it also intensifies the flavour of the fruit – particularly if it’s sloshed around in melted butter and sugar before being tossed in
Yummm reminds me of the apple pie at Bilpin! Good you took the plunge and add cinnamon and nutmeg, i bet it tasted awesome.
That is a beautiful pie! There are few things better than a warm slice of apple pie. Love the addition of the maple syrup. I’ve never made an apple pie, so I’m no help with the cooking question
Wow! That’s just lovely! I love that rustic shot!
I don’t normally cook the apples prior to baking. What I do is to toss them through spices and sugar and let them sit for a while to get all the liquid. I boil that liquid down a little with some butter before adding back to the apples with a bit of corn flour. I was told this helps to avoid soggy pastry. Uhm. Does it make sense?
Mmm… nothing wrong with a little comfort food baking
Apple Pie is perfecto in winter. All those spices infused in warm chunks of apple… *drool*
Love the feel of that last shot. Makes me feel like there might be something worth looking forward to about winter..
Peter,
Perfect pastry or not it looks like a tasty rustic treat. Have you tried adding Galliano to the cooked apples? It adds a nice hint of vanilla. I usually use Granny Smiths too but am still trying to source Bramley apples (an English cooking apple that is perfect for pies and crumbles). I would be interested to hear if there are any growers of this variety in Australia.
Love the photography throughout your site, some really inspiring images.
Gareth
Peter, All of your photos are delicious. But the last one with the old-fashioned milk bottle, the checkered cloth, and the soft backlighting is just perfection. It transports me to grandma’s kitchen where I don’t want to leave.
Such a classic, traditional dessert yet I have never made it – it looks gorgeous, Peter!
Apple pie is so homey and universally loved. The maple syrup splash is a good call. I never pre-cook the apples. I don’t like the pie mushy, but I do slice them rather thinly and pile them high. The only thing missing is ice cream, but we’re in heat wave, so my brain goes there.
Great pics & I couldn’t agree more about “that” smell of a fabulous apple pie on a cold & wintery Sunday.
wow. Love the pie. Just amazing. The quality of the light here is spectacular. I wish I could get that! The top down shot of the pie on the worn white boards is just perfect.
In my humble opinion, deep dish is the only way to go with pie. A lovely recipe, and one I will have to try. Thanks!
Love the red-checked tablecloth and glass of milk in the photo – so wholesome!
Hi Pete,
I have tried both not cooking and pre-cooking the apples before the go in the pie… and I definitely perfer the latter. I guess I like my pie on the ‘softer’ side and sometimes when you don’t pre-cook them they can be a little firm for my taste…
That’s my humble opinion for what it’s worth…
P
Peter! Your pastry skills are already perfect – what a great looking apple pie. I love how you added the maple syrup – it’s one of those things I never tried before but now thinking about it I’m kicking myself for not doing it before. I don’t usually like winter but if I had food like this everyday I could definitely grow to love it.
I am making an apple pie tomorrow. Thanks for reminding me how good it really is!
I don’t think there’s a better way to spend a Sunday than with coffee pastry and newspaper (maybe a friend or two over to share a bottle of wine). Great pictures and recipes my friend!
Hugs from Mexico City
awwwwwwwww!! love that egg tray, P! fantastic photos! i am wondering if winter is this bright in Sydney? unlike at my place, it’s foggy, dark, and oh so boring!
Looks so wholesome and good – and love the varied food styling shots – so professional!
What a scrumptious looking pie. Beautiful shots. Funny, I live in Vancouver and after a terrible (read, no existent) spring, the summer has been so beautiful that I can’t remember the last time it rained. Go figure.
Beautiful images! I’d love a slice of this pie now.
this looks fabulous!
Have to agree with the others, love the rustic look the bumpy top gives! I like the filling to be a little soft so I pre-cook my sliced apples in a tiny amount of water and brown sugar then drain them (to avoid a soggy base). For a little something extra, I also like to sprinkle some crushed cereal (like Just Right) over the base before layering my apples! Love the maple syrup addition and love, love your photographs!
I love the home-made, rustic feel. Imagine the smell it would leave after baking in the kitchen…ah
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