Simple Apple Pie
Happy Thanksgiving! This pie would be perfect for that, or honestly for any day of the year.
Serves: 6-8
Cost: $5.70 NZD (approx)
Time: 1 hour 45 minutes (1 hour chilling + 45 mins active)
Ingredients
For the Pastry:
150g plain flour (or gluten-free flour)
60g cold butter, cubed (or dairy-free spread)
75g yogurt (or sour cream)
1-2 tbsp cold water
For the Filling:
6 apples, peeled and sliced
2 tbsp plain flour
3 heaped tbsp brown sugar (add more for a sweeter pie)
1 pinch cinnamon (optional)
For Topping:
1 tbsp white sugar
Method
Make the Pastry:
In a bowl, use your fingertips to pinch the flour and cold butter together until the mixture resembles coarse breadcrumbs with some visible butter pieces.
Stir in the yogurt briefly, then add 1 tablespoon of cold water.
Use your hands to gently press the mixture into a ball. Do not knead; just bring it together.
Wrap the dough and refrigerate for at least 1 hour.
Prepare the Filling & Assemble:
Preheat oven to 180°C.
In a pie dish, mix the sliced apples with the flour, brown sugar, and cinnamon until combined.
On a floured surface, roll the chilled pastry out to about 0.5cm thick, large enough to cover your pie dish.
Sprinkle the white sugar over the pastry and lightly roll over it with the rolling pin to help it stick.
Drape the pastry over the apple filling. Trim any excess and crimp the edges. Cut a few small slits in the top to allow steam to escape.
Bake for 30-35 minutes, or until the pastry is golden and the apples are tender when pierced with a skewer.
Let it cool slightly before serving.
Tips
Keep it cold: The key to a flaky pastry is using cold ingredients and not overworking the dough.
Pastry versatility: This pastry can be used for sweet or savoury pies. For a savoury version, omit the sugar topping.
Freeze ahead: The pastry dough freezes well. Thaw in the refrigerator before using.
Serving suggestion: Delicious on its own or with a dollop of cream, custard, or vanilla ice cream.
