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Apple Pie (Guest Post)
After many years of testing, this is by far the best apple pie ever. The flour and cornstarch give it just the right consistency. Sprinkle the pastry with white sugar before you pop it into the oven!
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medium apples -
peeled and chopped
fresh lemon squeezed
whole egg and 1 tablespoon water - for the egg wash at the end
Pastry dough for a two crust pie
Cook the apples, white and brown sugar, cornstarch, flour and cinnamon until the apples are fully coated.
Add lemon juice and lemon zest
Place the apple filling into the bottom pie crust and spread evenly
Dot with the butter
Cover with the top pie crust. I like to use a floating crust as shown in the lecture, but feel free to experiment here!
Cut vents in the top pie crust for even cooking and flaky pastry.
Beat the egg in a small cup and a tablespoon of water. This is the egg wash that you brush on the top of the piecrust and edges to give it a lovely golden colour.
Bake in the bottom third of a 350 degree oven for 45-55 minutes
Tried this recipe?
Recipe from Claire at Sprinkles and Sprouts xx