Saturday treat: Delicious apple pie recipe with a spicy filling

A dish that is the heart of American desserts, apple pie conjures up scenes of southern goodness in the states, that have been adapted across the world.

For this apple pie, all you need is to focus on is the filling, save yourself the hassle and time by buying store-bought short pastry.

This recipe uses the most common ingredient for apple pie which is granny smith apples, as they hold their shape and are not too sweet.

Simple Apple Pie recipe

Ingredients

• 500g flaky pastry
• 7 to 8 Granny Smith apples
• 100g light brown sugar
• 100g white sugar
• ¼ tsp sea salt
• 1 tsp ground cinnamon
• ¼ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground allspice
• ¼ tsp freshly grated nutmeg
• 2 tbsp cornstarch
• 1 tbsp butter
• 1 egg

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Method

1. Heat oven to 200°C. Peel, core and slice apples into thin slices.
2. Place slices into a large bowl and scatter both sugars, salt and spices over the apples and toss, coating the slices as much as possible.
3. Set aside for 1 hour at room temperature.
4. Roll out half of the pastry on a lightly floured work surface. Check for the correct size by inverting the pie dish over the dough, which should be about 3cm to 5cm larger than the dish. Place the dough into the pie dish and trim the overhanging dough to within 20mm of the edge of the dish and refrigerate.
5. Roll out the second half of the pastry to a similar size as before and transfer it to a large parchment-lined baking sheet and refrigerate. Toss the apples with the cornstarch then transfer them into the prepared bottom crust using your hands to pack them down into the pie.
6. Fill the pie until the apples are at the same height as the edge of the pie crust. Pour the juices that have accumulated at the bottom of the bowl over the apples.
7. Cut a tablespoon of butter into 8 or so small pieces and dot them over the pie. Place the second pastry round over the filling or cut it into strips and lattice the top.
8. If you are not adding a lattice crust but adding the top crust in one piece, use a sharp knife to cut a few slits in the top of the crust to allow steam to vent.
9. Trim excess pastry from the top crust or lattice strips and fold the overhang underneath itself, forming a thick rim.
10. Press together or crimp it with your fingers or use a fork.
11. Whisk the egg with a tablespoon of water and lightly brush the top crust.
12. Place into oven and bake for 75 minutes, rotating after 35 minutes for even browning.
13. The apple pie will be done when the juices are bubbling through the vents of the top crust or lattice.
14. Be sure to cool the pie, without slicing into it, for at least 1 hour, preferably longer as the filling does not fully thicken until completely cooled.
15. For best results, cool the pie to room temperature, then transfer it to the fridge for an hour or two before serving.

This recipe is of courtesy Capsicum Culinary Studio.