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JILL BAKES | Classic Apple Pie


It’s definitely the time of year for apple pie. And of course I’m carrying on the tradition of putting a few wrapped coins in the apple pie, just like my grandma used to do!


Jill Stewart (@jillbakes_)

County Antrim Foodie and Instagrammer


INGREDIENTS…


Homemade shortcrust pastry:


400g plain flour plus extra for rolling

2 tbsp caster sugar

250g cold butter, cut in cubes

1 large egg, beaten

2 tbsp cold water


Or


• 2 sheets ready-rolled shortcrust pastry



For the filling:


2-3 large cooking apples

3 tbsp plain flour

1/2 tsp cinnamon

100g caster sugar

50g light brown sugar

1 egg, white only to glaze

Extra caster sugar, to sprinkle


INSTRUCTIONS…


For the pastry, place the flour and sugar into a large bowl. Rub the butter in until the mixture resembles breadcrumbs.


Add the beaten egg and water and mix with a kitchen knife until a dough comes together.


Cover with cling film and chill in the fridge for 30-45 minutes.


Set aside one-third of the pastry for the top.


Roll out the rest of the pastry on a lightly floured surface to 3-4mm thick and 5-6cm larger than your pie dish (I used a 22cm pie dish.)



Or


If using shop-bought shortcrust pastry, leave the pastry out of the fridge about half an hour before using.


Lift the pastry over a rolling pin and gently place into your pie dish. Gently push into the bottom and sides.


Preheat the oven to 170 degrees fan. Place a baking tray into the oven to preheat.


Peel, core and slice the apples into thin slices and set onto a few sheets of kitchen roll. Set aside.


Mix the sugars, cinnamon and flour in a large bowl. Pat the apples dry with more kitchen roll, add into the bowl and mix. Tip into the pie dish.


Brush a little water around the edge of the pastry.


Roll the remaining pastry into a circle large enough to cover the pie dish or get your ready rolled pastry sheet ready.


Set the pastry over the top of the apples pressing the edges gently together to seal.

Trim the edge with a sharp knife. Crimp the edges with your finger and thumb or a fork.


Make a few cuts in the middle for steam to escape.


Cut some leaves or decorations out of the pastry cut-offs. Stick on the pastry using a small amount of water.


Brush with egg white and sprinkle with caster sugar. Set onto the pre-heated baking tray and bake for 40-45 mins or until golden brown. Let it sit for at least 30-60 minutes as it will be easier to cut.


Sprinkle with more sugar and serve warm with your choice of cream, custard or ice cream!




MEET JILL STEWART…


Jill Stewart, from Portglenone, is a true Foodie who brings her passions together to create a unique balance of both healthy dishes and sweet treats on her Instagram social media blog, Jill Bakes.


Jill is passionate about creating and sharing recipes on her Instagram platform (@jillbakes_) which are easy to follow, quick to make and not using hundreds of ingredients! And with almost 47,000 followers, a lot of people are enjoying Jill’s food journey.



The County Antrim lady has been a keen baker from a very young age, learning many skills from her late Grandma who was a fantastic baker.


Jill is a regular recipe contributor for Ireland’s Homes Interiors and Living magazine.


CLICK HERE to head over to INSTAGRAM to discover JILL BAKES - it is a fantastic blog where you'll discover enough inspiration to keep you baking and cooking for months!



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