0 from 30 votes
Classic apple pie with cinnamon cream
This classic apple pie recipe with home-made shortcrust pastry, a beautiful lattice top and cinnamon-scented whipped cream tasted like home in every bite.
Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
1 hr 10 mins
Servings: 10
Calories: 399 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
for the pastry
- 400 g (3 and 1/3 cup) flour
- 200 g (1 cup) butter cubed
- 50 g (¼ cup) caster sugar
- 2 egg yolks
- 3-4 tbsp ice water
for the filling
- 6 apples I used 3 Granny Smith and 3 Pink lady apples, sliced
- 3 tbsp brown sugar
- 1 tsp ground cinnamon optional
- 2 tbsp flour
- ½ tsp salt
- 1 egg beaten (for brushing the pastry)
for the cinnamon cream
- 1 cup cream whipped whipped with 1 tbsp caster sugar
- 1/2-1 tsp ground cinnamon
Instructions
- To make the pastry, place the flour, butter and sugar in the bowl of a food processor then pulse until the mixture resembles rough bread crumbs.
- With the mixer running, slowly pour the water in, a spoon at a time, until the pastry comes together in a ball.
- Remove from the food processor. Divide the mixture in two, with one piece being slightly bigger than the other (the bigger half will be for the bottom of the pie).
- Roll the bigger half out on a lightly floured surface, ensuring it's big enough to cover the bottom of your pie dish.
- Place the pie dish in the fridge and allow to chill.
- Roll the remaining dough out and cut into 10 slices, approximately 1.5cm wide. Place on a piece of parchment paper and place in the fridge to chill for at least 15 minutes.
- Pre-heat the oven to 180°C/350°F.
- To make the filling, thinly slice the apples with a sharp knife and place in a large bowl. Add the sugar, spices and lemon juice then mix well. Allow the apples to stand for 15 minutes to draw out excess moisture.
- Stir the flour into the apple filling.
- Remove the chilled pie case from the fridge and brush the edges with egg wash
- Transfer the filling to the chilled pie case then cover the pie with the remaining slices of pastry. Crimp the edges and cut away any excess pastry.
- Brush the pie with the remaining egg wash, cover with foil and place in the oven.
- Allow to bake for 30minutes then uncover and allow to bake for another 20-30 minutes until the pie is golden brown and cooked through.
- Remove the pie from the oven and allow to chill to room temperature before serving with the cinnamon cream or ice cream.
Cup of Yum
Nutrition Information
Calories
399kcal
(20%)
Carbohydrates
46g
(15%)
Protein
7g
(14%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Cholesterol
98mg
(33%)
Sodium
159mg
(7%)
Potassium
280mg
(8%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
635IU
(13%)
Vitamin C
5mg
(6%)
Calcium
42mg
(4%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 399
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 46g | 15% |
| Protein | 7g | 14% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 98mg | 33% |
| Sodium | 159mg | 7% |
| Potassium | 280mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 42mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.