Best Apple Pie

A community recipe by pistachio

Not tested or verified by Nigella.com

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Introduction

This really is The Best Apple Pie ... it's sensational.

Ingredients

Serves: 6

Metric Cups

250 grams flour
1 pinch of salt
125 grams butter
100 grams caster sugar
1 medium egg
500 grams cooking apples
50 grams ground hazelnuts
1 lemon (juice)
50 grams caster sugar
1 teaspoon cinnamon
1 caster sugar (or icing sugar for dredging)

9 ounces flour
1 pinch of salt
4 ounces butter
4 ounces superfine sugar
1 medium egg
18 ounces apples
2 ounces hazelnut meal
1 lemon (juice)
2 ounces superfine sugar
1 teaspoon cinnamon
1 superfine sugar (or icing sugar for dredging)

Method

Best Apple Pie is a community recipe submitted by pistachio and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sift together the flour and salt.

Cut the butter into small pieces and rub it lightly into the flour, using the fingertips.

Add the sugar and mix with egg to make a stiff paste. Alternatively, put all the ingredients in a large bowl and beat with the electric mixer (dough hooks attached) until well mixed.

Tightly wrap in greaseproof paper and refrigerate for several hours or placed in the freezer for one hour. Pre-heat the oven to 200ÂºC

Meanwhile, peel the cooking apples, cut in four and remove the core. Cut the quarters into thin slices.

In a bowl mix together the cooking apple slices with the ground hazelnuts, lemon juice, sugar, and cinnamon. Cover and put to one side. Roll out two-thirds of the pastry on a well-floured work surface and use to line a buttered 22Â½ cm. (9 inch) diameter deep pie dish.

Place the cooking apple mixture in the dish. Moisten the rim of pastry to make a good seal with the lid. Roll out the remaining pastry, prick all over with a fork, and cover the pie pressing lightly around the edge to seal. Bake in the middle of the oven for 40 minutes.

When cool dredge with icing or caster sugar. Serve with whipped cream sweetened with vanilla sugar. Maybe frozen.

Sift together the flour and salt.

Cut the butter into small pieces and rub it lightly into the flour, using the fingertips.

Add the sugar and mix with egg to make a stiff paste. Alternatively, put all the ingredients in a large bowl and beat with the electric mixer (dough hooks attached) until well mixed.

Tightly wrap in greaseproof paper and refrigerate for several hours or placed in the freezer for one hour. Pre-heat the oven to 200ÂºC

Meanwhile, peel the apples, cut in four and remove the core. Cut the quarters into thin slices.

In a bowl mix together the apple slices with the hazelnut meal, lemon juice, sugar, and cinnamon. Cover and put to one side. Roll out two-thirds of the pastry on a well-floured work surface and use to line a buttered 22Â½ cm. (9 inch) diameter deep pie dish.

Place the apple mixture in the dish. Moisten the rim of pastry to make a good seal with the lid. Roll out the remaining pastry, prick all over with a fork, and cover the pie pressing lightly around the edge to seal. Bake in the middle of the oven for 40 minutes.

When cool dredge with icing or superfine sugar. Serve with whipped cream sweetened with vanilla sugar. Maybe frozen.