A little late in posting, considering that I made it last week and is all long gone by now… But what do you do, when you have a little bit too many apples left over from Halloween? In my case, it’s simple—I just bake a «simple» apple pie. This one below is currently my favorite, as it tastes good on its own as well as served with vanilla ice cream or whipped cream on the side 😋
2 9-inch (23 cm) pie crust pastry*
115 g unsalted butter
25 g all-purpose flour
60 ml water
100 g caster sugar
110 g brown sugar
8 apples, peeled, cored and diced (preferably Granny Smith)
- Preheat oven to 220°C. Line the bottom of a pie tin with parchment paper, then place one of the pie crusts. Bake blind for about 10-12 minutes. Set aside.
- Melt the butter in a saucepan. Stir in the flour to form a paste. Add the water and sugars, then bring to a boil. Reduce the temperature then let the caramel mixture simmer for 5 minutes. Set aside to cool slightly.
- Place the apples in the pre-baked pie crust, forming a slight mound at the center. Cover with the top crust, arranged to form a lattice pattern.
- Pour the caramel mixture carefully over the top. Reduce oven temperature to 175°C then bake the pie in it for about 35-45 minutes, or until the apples are soft and the top crust is golden brown.
* I usually make my own pastry (more about the recipe later…), but since I was a little busy last week with work and watching over a hyper-active toddler… I had to resort to using [gasp] shop-bought pastry 😁