Apple Pie


Who doesn’t love the smell of a freshly baked apple pie drifting through the kitchen?

This pie recipe is reasonably simple, with a shortcrust pastry and fresh Granny Smith apples.

Pastry was made in the Thermomix, however can just as easily be made using a food processor.

Sweet Shortcrust Pastry

460 g plain flour

pinch of sea salt

200 g butter

100 g icing sugar

6 egg yolks

Apple Filling

8 Granny Smith apples

1-2 tablespoons cinnamon

1-2 tablespoons brown sugar

2 tablespoons water

Preheat oven to 210c. Grease and line a 24cm pie dish and set aside.

Place flour, salt, butter and icing sugar into mixing bowl and blend for 10 seconds on speed 6, or until mixture resembles breadcrumbs.

Add the egg yolks one at a time through the hole in the mixing bowl lid and kneed for 30 seconds.

Transfer dough onto a lightly floured bench, or a ThermoMat, and kneed into a tight ball. Wrap in plastic wrap and refrigerate for a minimum of 15 minutes.

While the dough is chilling, peel, core and slice apples.

Place apples, sugar, cinnamon and water into a saucepan and simmer over low heat until apples have softened.

Drain excess liquid from the apples and set aside.

Divide chilled dough into 2 halves, and roll out until 3mm thick. Line prepared pie dish.

Add apple to pie base and cover with a second half of pastry, rolled out as above.

Sprinkle with raw sugar and cook for 10 minutes.

Reduce oven temperature to 180c and cook for a further 30 minutes.

Serve warm with vanilla custard or ice cream.


Bree & Malene x

P.S. We’d love to see how your pie attempts turn out – tag us on Instagram – @twotravellingplanners or #cookwithTTP