Fairy Baking

Grandma's apple pie

Recipes

Grandma's apple pie

Your grandma's apple pie recipe is good but this one is better.   A perfect apple pie is one of the most important life skills you can master.  You will elicit oohs and aahs every time you serve slices of this classic apple pie with its crisp crust and tender apples.

Product fairy
1 hr 20 min
prep
30 min
cooking time
serves 8

Ingredients

  • 350 g (2 1/3 cups) plain flour, sifted
  • 150 g (1 cup) self raising flour, sifted
  • 250 g (1 block) Fairy margarine, cut into small pieces
  • 1 egg yolk
  • 1 teaspoon vanilla essence
  • 60 ml (¼ cup) cold water

Filling

  • 20g Fairy margarine
  • 6 large cooking apples, peeled and sliced
  • 110g (½ cup) caster sugar
  • juice and zest of one lemon
  • ¼ cup sultanas
  • ¼ teaspoon cloves
  • ½ teaspoon cinnamon
  • 1 egg, lightly beaten
  • 3 tablespoons caster sugar
  • vanilla ice cream to serve

Method

Pastry

  1. Combine flours and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, vanilla essence and sufficient water until pastry comes together.
  2. Knead dough lightly, pat two thirds into a flat round shape. Wrap in baking paper. Repeat with the remaining one third. Place into the refrigerator for 30 minutes to chill.
  3. Pre-heat oven to 200°C
  4. Roll out the larger piece of pastry on a floured bench and line a 20 cm pie dish.
  5. Line with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes.
  6. Blind bake pastry for 10 minutes; remove the paper and beans or rice, turn the temperature down to 180°C. Leave to cool.

Filling

  1. Melt Fairy in a heavy based pan over a low heat add the remaining filling ingredients. Cover with a lid and cook for 8-10 minutes until the apple has softened. Stir occasionally.
  2. Remove from heat and leave to cool.

Assembly

  1. Fill the pie with the cooled apple mixture.
  2. Roll out the remaining pastry, place on top of the pie, seal the edges and crimp together.
  3. Brush with the egg and sprinkle over sugar. Make 3 vents in the pie top to allow steam to escape.
  4. Place in oven and cook for 15 minutes, reduce heat to 150°C for a further 20 minutes or until golden brown.

Serve warm with ice cream.