Baking
Apple pie
A golden pastry lid and base around gently spiced apple filling.
Bought pastry is a useful part of home cooking. This version takes that route while the apple filling is made from scratch; record the pastry brand when testing.
This recipe is in development. Record your ingredient brands and equipment during testing, and use the cooking checks alongside the suggested timings.
The recipe
Apple pie
- Prep
- 30 min
- Cook
- 55 min
- Total*
- 85 min
- Makes
- 6 servings
*Estimated development timings. Allow filling to cool completely before assembly and at least 30 minutes standing after baking.
Ingredients
Tick things off as you go.
What you need
Equipment
- Saucepan
- Shallow cooling dish
- Rolling pin
- Baking paper
- Shallow 20 cm metal pie tin, about 3 cm deep
- Baking tray
- Pastry brush
Let’s make it.
- 01
Prepare the filling
Put apples, sugar, cinnamon and water in a saucepan. Cook gently for 8–10 minutes until just starting to soften. Mix the cornflour with the separately measured tablespoon of cold water until smooth. Stir this slurry into the simmering apples and cook, stirring, for 1–2 minutes until thickened. Spread in a shallow dish and cool completely.
- 02
Roll the base
Follow the pastry packet for bringing to rolling temperature. Heat oven to 200°C / 180°C fan with a baking tray inside. Roll just over half the pastry between sheets of baking paper to line a shallow 20 cm metal pie tin (about 3 cm deep), leaving a small overhang. Patch cracks with a little spare pastry.
- 03
Fill and cover
Add the cooled apples. Roll the remaining pastry for a lid. Brush the rim lightly with beaten egg, lay the lid over, press to seal and trim. Cut a small steam vent in the centre. Brush the top with egg.
- 04
Bake
Set the tin on the hot baking tray using oven gloves. Bake for 35–45 minutes, checking the pastry packet for any different requirements, until the base is cooked and the filling bubbles through the vent. Shield the edges loosely with foil if they brown too quickly. Allow at least 30 minutes before cutting; a cooler filling will hold its shape better.
Ingredient checks
Check every packaged ingredient for gluten-free suitability and other allergens, including stock, sauces, spices and seasoning blends. Use clean equipment and protect food from gluten cross-contamination.
Allergens: Eggs; check pastry for milk and other allergens.
Make it work for you
This version uses bought gluten-free shortcrust pastry. Pastry brands need testing individually; puff pastry is not a direct swap.
For another day
Cool leftovers promptly and refrigerate within 1–2 hours. Eat within 48 hours or freeze. Reheat only once until steaming hot throughout. Any recipe-specific freezing trial remains to be completed.
Exploding food
What goes in.
The ingredients, seen a little differently. This image is an illustration of the main ingredients; use the written recipe for the full list and quantities.
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