So, this pie looks quite impressive, right? It looks like you’ll need some serious pastry skills, right? The secret is, it’s actually really easy. Thanks to Jane AKA Madame Thermomix from Why Is There Air?, you can have this apple pie out of the oven to warm your cold winter’s night in about an hour and a half, even if you have never made a pie before. By the way, wondering how many apples to use? Madame Thermomix shared a great tip with us - fill your pie dish with apples to ascertain the perfect number of apples to use in your filling. See the gallery for this.
No: Egg / Nuts
Contains: Gluten / Dairy
Preparation Time 20 minutes
Cooking Time 1 hour
Serves 6-8, depending on size of pie dish
Can be frozen, but best served fresh
- plain flour - 330g
- butter - 120g (no need to dice or freeze, straight from the fridge is fine)
- water - 100g
- salt - pinch (or use salted butter instead)
- apples - (enough to fill your pie dish, see picture), peeled, cored, quartered
- butter - 25g
- cinnamon - 1/2 tsp, ground
- brown sugar - 1 Tbsp
- lemon juice - from half
- Add flour (330g) and butter (120g) to the bowl. Closed Lid / 3x Turbo (1 second) blasts.
- Add water (100g) and salt (a pinch). Closed Lid / 1 minute / Kneading Function.
- Remove the dough from the bowl and roll into two balls. Cover one portion in cling wrap and put in the fridge.
- With the other portion, roll the dough out on your bench to a size that will cover the bottom of your pie dish. A good rule of thumb is to make it 5-7cm more in diameter than the top lip of your tin or pan. Note: if you need more dough, you can take some from the ball in the fridge.
- Transfer the rolled out dough to the bottom of your pie dish.
- Add butter (25g), cinnamon (1/2 tsp), brown sugar (1 Tbsp) and lemon juice (from 1/2 a lemon) to bowl. Program 2 minutes / 60C / Speed 2.
- Add apples (peeled, cored, quartered) to the bowl. Chop Speed 4 / 4-6 seconds, or until your preferred filling consistency has been reached.
- Pour into the pie dish, on top of the pastry.
- Preheat oven to 170C.
- Roll out the other ball of dough.
- Using the pizza cutter, slice the dough into strips. You can use a ruler if you need help getting them to be roughly the same width, and the edge of your rolling pin if you need help with straight lines.
- Lay half of the strips in one direction on top of the apple filling.
- Lay one strip at a time in the opposite direction (at a 90 degree angle), weaving over and under the bottom layer.
- Tidy up the edges of the pie, and gently squeeze the crusts together at the edge.
- Using a pastry brush, brush the top of the pastry with the remnants of the butter / lemon juice / sugar mix from the bowl (you don’t need much).
- Transfer to oven and cook for approximately 1 hour. Please keep an eye on it - you want the lattice top to be golden brown and the apple to be nice and soft.
- Serve with ice cream or custard for an extra treat.