Apple pie

A comforting classic recipe which can be adapted to suit whichever fruits are in season. Serve accompanied by a scoop of vanilla ice cream, or cream.

Difficulty

Medium

Time

140 min

Author

Braun

Ingredients

Servings: 4

Makes:

For the pastry
600 grams plain flour
350 grams unsalted butter, cold, cut into 2 cm cubes
150 grams caster sugar
2 eggs

For the filling
50 grams breadcrumbs
450 grams apples, peeled, cored, sliced
75 grams raisins
75 grams caster sugar
1 tsp ground cinnamon

To assemble
milk, or water, as needed

Instructions

STEP 1/10

Add the flour, butter, sugar, eggs into the bowl of a stand mixer, mix until a dough is formed.

STEP 2/10

Shape the dough into a flattened disc, wrap in cling film, then refrigerate for at least half an hour.

STEP 3/10

Meanwhile, make the apple filling: In a medium bowl combine the sliced apple with the sugar, raisins and cinnamon, set aside.

STEP 4/10

Remove the pastry dough from the fridge.

STEP 5/10

Lightly grease an 18 cm fluted tart tin. On a lighty floured work surface, roll out two thirds of the pastry to a thickness of 3-4 mm for the base of the pie. Line the prepared tin with the pastry, ensure to press the pastry into the base and sides of the tin. Set aside.

Tip: Use a tart tin which has a removeable base.
Use a small ball of excess pastry dough to help press the pastry base into the tin.

STEP 6/10

Roll out the remaining shortcrust pastry, to a thickness of 3-4 mm for the lid of the pie.

STEP 7/10

Add the breadcrumbs into the pastry case, followed by the apple and raisin filling.

STEP 8/10

Use a pastry brush to brush a little water or milk onto the rim of the pastry case. Use a rolling pin to carefully transfer the pastry lid on top of the pie - roling the pastry up from the work surface onto the pin, before unrolling the pastry on top of the pie. Roll the rolling pin across the top of the pie, this will to seal the edges and trim off the excess pastry. Make two incisions in the pastry lid to allow the steam to escape.

STEP 9/10

Select the OVEN, CAKE function, 160°C, set 60 minutes and press START.

STEP 10/10

Remove the apple pie from the drawer. Once cooled slightly, carefully remove the pie from the tart tin. Transfer to a plate and serve.

Serve hot with vanilla ice cream or cream.

Apple pie

A comforting classic recipe which can be adapted to suit whichever fruits are in season. Serve accompanied by a scoop of vanilla ice cream, or cream.

Show me the recipe

Difficulty

Medium

Time

140 min

Author

Braun

Show me the recipe

Servings:4

Makes:

Ingredients

This recipe is prepared with:

HF5050

Instructions

STEP 1/10

Add the flour, butter, sugar, eggs into the bowl of a stand mixer, mix until a dough is formed.

STEP 2/10

Shape the dough into a flattened disc, wrap in cling film, then refrigerate for at least half an hour.

STEP 3/10

Meanwhile, make the apple filling: In a medium bowl combine the sliced apple with the sugar, raisins and cinnamon, set aside.

STEP 4/10

Remove the pastry dough from the fridge.

STEP 5/10

Tip: Use a tart tin which has a removeable base.
Use a small ball of excess pastry dough to help press the pastry base into the tin.

STEP 6/10

Roll out the remaining shortcrust pastry, to a thickness of 3-4 mm for the lid of the pie.

STEP 7/10

Add the breadcrumbs into the pastry case, followed by the apple and raisin filling.

STEP 8/10

STEP 9/10

Select the OVEN, CAKE function, 160°C, set 60 minutes and press START.

STEP 10/10

Remove the apple pie from the drawer. Once cooled slightly, carefully remove the pie from the tart tin. Transfer to a plate and serve.

Serve hot with vanilla ice cream or cream.

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Apple pie

Ingredients

Instructions

STEP 1/10

STEP 2/10

STEP 3/10

STEP 4/10

STEP 5/10

STEP 6/10

STEP 7/10

STEP 8/10

STEP 9/10

STEP 10/10

Apple pie

Ingredients

Instructions

STEP 1/10

STEP 2/10

STEP 3/10

STEP 4/10

STEP 5/10

STEP 6/10

STEP 7/10

STEP 8/10

STEP 9/10

STEP 10/10

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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