IT’S National Pie Day today, undeniably the best day of the year thus far.
With this, I decided I’d made a firm favourite to most, a trusty apple pie.
My apple pie, however, differs from the rest.
It’s made with love, care and tenderness, things many seem to lack.
My love for baking forced me to make a beautiful caramel sauce from scratch to coat the skillfully sliced apple that now temporarily resides inside the crisp, buttery pastry.
Bog off Mary Berry, there’s not a soggy bottom in sight!
I don’t normally reveal secrets for free, but here,people, is my recipe for my beautiful apple pie.
YOU WILL NEED…
A massive pie dish (I’m not the only Lovell who loves pie)
A mixing bowl
An adult if you can’t be trusted on your own
A sharp knife
A rolling pin
A hot oven
A pastry brush
*Preheat your oven to 180 degrees C, babies *
1 cup of white sugar
1/4 cup of water
6 tablespoons of butter (I used unsalted, but if you’re salty, use salted)
1/2 cup of double cream (Not that gross UHT stuff though)
14 Ounces of plain flour
5 Ounces of unsalted butter,
2 Ounces of baking butter.
I find by using a vegetable fat, and the butter, you create a crisper pastry, which works wonders for texture.
1KG of apples, peeled and beautifully sliced.
Put the flour into a mixing bowl and add the butter. Before adding the butter it’s worth dicing it to make it easier to mix if you’re not snazzy like me, because I juse throw it in the KitchenAid and get on with my life.
- Mix until you have what resembles buttery breadcrumbs
- Add water to form a dough
- Leave to chill
PLEASE NOTE : DO NOT OVERWORK YOUR DOUGH, UNLESS YOU LIKE EATING LEATHER.
WHILST THE PASTRY IS CHILLIN…
Make your caramel sauce!
- Put the sugar and water inside a pan, only mix to combine the two ingredients and gently whirl the pan if you need to.
- cook on a medium heat until the sugary mixture turns a light amber colour
- turn off the heat, and remove from the heat, and whisk in the butter. Be careful because it can spit, and it’s super hot, so you will get burnt.
- Whisk in double cream.
- Leave to cool, brother.
*** Pastry is still chilling, so is the caramel sauce***
- Peel all yo’ apples.
- Once all of the apples are a similar pie sized size, mix them into the caramel.
*** Remove pastry from the chill-zone ***
- Grease your pie dish
- Divide your pastry into three… collaborate two of those three, so two thirds are for the base, and one third is for the top.
- Line the dish with the rolled pastry, chuck in your apples, roll out the remaining pastry, fling it on the top… Bob’s your uncle and fanny is your aunt.
- Brush with whisked egg, fling on some sugar and BOOM
Pop it in the oven, for about 25 mins, or until it is golden brown.
This is my pie, (looks like shit I know) with caramelised crusts (I added sugar on top of my egg wash)…
Let me know how it goes!
Happy baking, and happy National Pie Day!!