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Best Apple Pie

A community recipe by

Not tested or verified by Nigella.com

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Introduction

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

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 200ºC
  • 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 22½ 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 200ºC
  • 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 22½ 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.
  • Tell us what you think

    What 1 Other has said

    • Hello! Thanks for the recipes! It's really the best apple pie :)

      Posted by ivi on 18th October 2011
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