Apple Pie

This week is pie week. I bought Granny Smiths and cherries preparing for some greasy pasty time. Now, don’t judge what you’re about to see because I’ve never made pies from scratch before. I’m usually an instant girl so this is step one for the pie journey. Cousin A. sent me an apple pie recipe some time ago, so, it’s time to take it out. A. wrote this in her email: “This needs a ‘Can-Do Attitude & Determination’ for the pastry – ONLY if you’ve never made pastry before”. So girls (and boys) repeat after me: “I

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can do it, I can do it, I can do it”.

Note: Techniques have been modified to suit personal preferences.

Apple Pie ( serves 8 )

For Pastry:

  • 1 cup self-raising flour
  • 1 cup plain flour
  • 1/2 tsp salt
  • 150g butter, cold and chopped into small cubes
  • 1/4 cup caster sugar
  • 1 egg
  • 1 tbsp cold water
  • an egg yoke
  • 1 tbsp milk
  • 1 tsp flour
  • 1 tsp sugar

For Pie Filling

  • 1.5Kg Golden Delicious or Granny Smith apples
  • 1 cup water
  • 3-6 Cloves (whole) or 1 tbsp of ground cinnamon
  • 1/4 cup caster sugar
  • 1 level tbsp plain flour


For Pastry

  1. Sift flours, sugar, butter and salt into a mixing bowl.
  2. Rub the butter and flour with finger until combined.
  3. Add egg and water mixing quickly into dough.
  4. Press the mixture together with hands.
  5. Knead lightly with a little extra flour.
  6. Set aside and refrigerate for 30 minutes.

For Pie Filling

  1. Peel, core and slice apples.
  2. Place apples into a large saucepan with water and cloves (or cinnamon).
  3. Cover and simmer over a low heat for 10 minutes.
  4. Shake the pan occasionally until apples are tender, not soft.
  5. Drain the excess liquid. Set apples aside to cool.
  6. When cool, remove the cloves.
  7. In a bowl, mix the apples with the sugar and flour.

To Assemble:

  1. Preheat the oven at 190C (375F).
  2. Divide the pastry into two-thirds and one-third.
  3. Roll
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    out two-thirds of the pastry on a lightly floured surface until 3mm thick.

  4. Place it in a shallow 22cm pie tin.
  5. Fill with the apples.
  6. Brush the milk on the edges of the pastry
  7. Roll out the remaining pastry to fit over the top of the pie.
  8. With the fork (dusted in flour), press the edges of the pie to seal firmly.
  9. Cut the excess pastry with a knife.
  10. Brush the top of the pie with the egg yoke and sprinkle with sugar.
  11. Place in the oven for 30 minutes, or until golden and crisp.


  1. Mable Tan says

    Yea it tasted ok. Mind you I used cinnamon instead of cloves because I forgot to get cloves. Heee…
    I think the pastry needed to be refrigerated before use. It was really soft when I rolled it out. Hence there are a few adjustments I felt necessary to the technique. Otherwise, the taste was good and G’s family ate it up.

  2. Mable Tan says

    Haha thanks Kristen. That’s really kind of you. I think it needs more apples really. That’s why it’s so ‘flat’ and bumpy. Hehe

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