Traditional Apple Pie
Prep: 25 mins
Cook: 45 mins
A classic recipe for the traditional apple pie - everyone's favourite! Delicious served warm with a scoop of ice cream on the side.
- 2 sheets Pampas Shortcrust Pastry, thawed
- 6-8 (1kg) granny smith apples
- 1 lemon, juiced
- 50g butter, diced
- ⅓ cup CSR Caster sugar
- 1 cinnamon stick
- 1 clove
- 1 egg, lightly whisked with 1 tbsp water
- 2 tsp CSR Caster sugar, extra for sprinkling
- Peel and core apples, cutting into eighths. In a saucepan, mix with the lemon juice over medium heat
- Add the butter, sugar, cinnamon stick and clove to the apples. Simmer, stirring often for 10 minutes until sugar has dissolved and apples are just tender. Set aside to cool.
- Pre-heat oven to 200°C (180°C fan-forced). Press one of the pastry sheets into a lightly greased round 22 x 5cm pie dish. Trimming edges where required. Brush edges with egg wash. Cut the second pastry sheet into 3cm wide strips.
- Spoon cooled apple mixture into pie dish, discarding any excess liquid. Lay strips of pastry over the top of the apple mixture to form a lattice pattern. Brush with egg wash and sprinkle with half the additional sugar. Bake for 35 minutes until pastry is golden and sprinkle with remaining sugar. Serve warm with ice-cream or cream.