Wednesday, September 25

Oh My Apple Pie

Usually I would write a slight spiel at the top of each blog post to set the scene a bit... But not today, I'm just going to let these first few photos sink in first!
(Torture I know!)

Drooling yet?
I certainly am!!!
You really cannot get more comforting than a homey apple pie. The crisp, buttery crumb. The sweet juicy fruit... And all of this smothered in custard or cream.
(Plus- ever tried cold pie for breakfast? SERIOUSLY good for a hangover cure!)

Since I was getting ready to head back off to uni last week, I whipped up a couple of my favourite dishes to savour the sweet security of Mum's comfort food.
All hail my pie, (the "Oh My Apple Pie" to be exact), which is sure to have moans of delight at each tiny mouthful.
Dig in and remember the warm, comforting fruitiness that grandmas and mothers have ace-d for as long as time can remember.

You can either make your own rough puff pastry or buy your own, but if you fancy giving it a crack here's the recipe:
For the Rough Puff Pastry:
- 275g plain flour
- a good pinch of salt
- 200g unsalted butter, chilled & diced
- Amount 200ml ice-cold water
- 1 tsp lemon juice

The rough puff isn't hard to make, its simpler and faster than puff pastry but still achieves that vital flakiness that is the signature of most pies.
Look at the time span before you make it though as it does need a few cycles of chilling.

Sift the flour and salt into a mixing bowl.
Add the cold and finely diced butter.

Either use your fingers or a round bladed knife to stir is the butter so that it is thoroughly coated in flour, without breaking up the pieces.

Add the lemon juice.

And then the ice cold water, you might not need to add all of the 200ml- you are looking for a dough that is lumpy, soft & moist- but not sticky or wet.

Use your hands to bring the dough together, and then turn out onto a floured work surface.

Shape the dough into a brick shape with your hands and then with a floured rolling pin, roll out the dough into a rectangle about 45 x 15cm.

Fold the dough in 3 ( a little bit like an envelope) by folding the bottom third up then the top third down to cover the other two thirds.

Gently press down to seal the edges and then wrap in clingfilm and chill for about 15 minutes. This is called a 'Turn'.

Take the dough out onto a floured work surface and turn it so that the rounded/folded edges are now on the left, a little bit like a book.

Roll out and fold in three again, wrap and chill just as before for another 15 minutes.
After the second chill, unwrap the dough again and give it a quarter turn anti-clockwise (this helps to create layers in the pastry), roll out and fold for a third 'turn'.

Wrap and chill for 20 minutes after the third 'turn'. Finally, do one more so that overall the dough has been rolled out and folded for a total of four times.
Chill for another 20 minutes until being used.

Meanwhile, pre heat your oven to 220C/200C.
Depending on how big your pie dish is peel, chop and slice two (or more) large apples of your choice. (I used Bramleys)

In a large mixing bowl, tip in the apple slices and any other filling that you fancy. I chose blackberries today as they were fresh from the garden, but spice it up a bit with some cinnamon, raisins, cherries... Go crazy with the flavours!

Tip 1 rounded tablespoon of cornflour (this stop the fruit from creating a pool of liquid in the bottom of the pie- A.K.A- soggy bottom avoidance!) and around three tablespoons of caster sugar over the top of the fruit. You might like to add a little more/less sugar as obviously some fruits are a little more tart than others.

Stir with a spoon to coat completely & evenly, then set to one side whilst you sort out the pastry.

Take the chilled rough puff (or shop bought) pastry from the fridge and cut into two.

Roll out half of the pastry on a floured work surface into a circle slightly larger than your pie plate. Using a rolling pin to support the weight of the pastry, gently drape it over the pie dish and press into place.

Don't cut off any overhanging pastry just quite yet.
Spoon in your fruity filling and dampen the edges of the pastry with water.

Roll out the second half of your pastry in a circle slightly larger than your plate, and once again drape over the pastry with the support of the rolling pin.

Use your thumbs to press the top and bottom pastry edges together and make a little pattern around the edge if you fancy.
(The classic fork marking around the edge works a treat!)

Use a knife to gently cut off any excess, and also prick in a few steam holes at the top.

Beat an egg with a tablespoon of milk and gently brush the top of the pie with this mixture, this will help to create a golden, crispy pie.

Finally sprinkle with some demerara sugar for a sugary crunch and slide into the oven.
The pie will cook in the oven at 220C/200 fan for 15 minutes and then reduce the temperature to 180C/160C. It will then need another 20/25 minutes or so.

Unfortunately I made this pie before heading off to work, by the time that I had got home I found that half of the pie had already been devoured. Typical!

Dig in, smother in cream or custard and remember those home comforting good times!

Has anyone got any other good pie combinations that anyone would recommend? I'm a great fan of peaches, plums or cherries in a pie. But let's be honest... Nothing trumps a proper apple pie!



  1. A big hunk of this with some vanilla icecream would be perfect right now please :)

    Katie <3

  2. Yep, I was drooling! It shows that it must be a pretty good pie if your family started devouring it so quickly :)

    Lucy x

  3. Ooh peaches is such a good idea! This looks delicious though, and so traditionalxx

    1. They British do have comfort food well and truly nailed! x

  4. Yum this looks so dangerously delicious!

  5. Serious props for making your own puff pastry. Looks delicious! X

    1. Thanks Rebecca- ignore the nerves, its sooo worth it! x

  6. Ooo looks amazing!! My boyfriends has a full apple tree, and this is the perfect way not to send those delicious fruits to waste!! X


© Auburn Antics | All rights reserved.
Blog Design Handcrafted by pipdig