Easy Apple Pie

The all butter shortcrust is perfect for a classic apple pie.
It has structure, a little crunch, and holds its shape beautifully.
Easy to crimp, easy to slice, and of course very easy to eat.

Prep Time: 1 hour
Cook Time: 45 minutes
Serves: 6-8
Skill Level: easy

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Where to buy Carême Pastry

Ingredients

2 × 400g Carême All Butter Shortcrust Pastry, thawed
5–6 medium apples (Granny Smith or Pink Lady), cored & peeled
60g butter
100g brown sugar
2 tsp cinnamon
Pinch of salt
2 tsp cornflour
1–2 tbsp lemon juice
1 egg, beaten (for brushing)
Cinnamon Sugar
50g caster sugar mixed with 1 tsp cinnamon

Method

Preheat oven to 200°C fan-forced.
Remove the pastry from the fridge to come up to room temperature.
Either thinly slice the apples using a mandoline, or dice for a chunkier filling.
In a large pan, melt butter over medium heat, once melted stir in the brown sugar, cinnamon and a pinch of salt, mix until combined.
Add the apples and cook for 5–8 minutes until slightly softened (for diced apple cook for up to 15 minutes).
Add lemon juice, followed by cornflour. Stir through and cook for 2 minutes until the juices lightly thicken. Leave the apple to cool before filling pie (see note).
Line a 22–23cm pie tin with one pastry sheet.
Spoon the apple filling into the pastry case. Top with the second pastry sheet, crimp edges together, and cut steam vents. Or, cut strips from the second sheet of pastry and create a lattice top – see note. Any excess pastry trimmings can be cut into decorative shapes (leaves, stars, etc.) and pressed onto the top before baking.
Brush with beaten egg then finish with cinnamon sugar mixture.
Bake for 15 minutes at 200°C fan-forced, then reduce to 170°C and bake a further 25 to 30 minutes until golden.
Rest 20 minutes before serving with a dollop of cream or ice cream.

Notes

The apple filling can be prepared up to one day in advance, store in fridge until ready to use.

I find it easier to build a lattice top off the pie. Once the lattice is built, chill it for 10 minutes in the freezer for easy transfer to the pie, then trim to fit.

For decorative pastry shapes, use a small cookie cutter or knife to cut leaves, stars, or other shapes from excess trimmings.

Blind baking (pre-cooking) the base of the pie can be helpful to get the base is crisp. Once you’ve lined the pie tin, line the pastry with baking paper, fill with pie weights or rice and bake at 180c fan for 20 minutes. Remove weights and paper before adding the apple.