Classic English Apple Pie with Shortcrust Pastry

Ingredients

• 300 g All‑purpose flour (for shortcrust pastry)
• 50 g Almond flour (adds tenderness and flavor)
• 80 g Icing sugar (sweetens the pastry)
• 0.5 tsp Salt (enhances flavor)
• 200 g Unsalted butter (cold, 10‑12°C) (for shortcrust pastry)
• 2 units Large eggs (room temperature)
• 1000 g Pink Lady apples (sliced 0.5 cm thick)
• 1000 g Granny Smith apples (sliced 0.5 cm thick)
• 150 g Granulated sugar (for compote) (adjust sweetness)
• 30 g Lemon jam (adds acidity to compote)
• 1 unit Vanilla bean (seeds used for both components)
• 20 g Cornstarch (thickens the apple cream)
• 30 g Unsalted butter (for cooked apples) (for sautéing apples)
• 50 g Granulated sugar (for cooked apples) (caramelizes the apples)
• 1 tsp Ground cinnamon (warm spice for cooked apples)
• 30 g Lemon jam (additional) (adds brightness to cooked apples)
• 100 g Digestive biscuits (or graham crackers) (crumb base to absorb excess liquid)
• 2 units Egg yolk (for egg wash)
• 15 ml Milk (thins first egg wash)
• 30 g Brown sugar (sprinkled on top before baking)

Instructions

1. Combine dry pastry ingredients

   In the stand mixer bowl, whisk together the all‑purpose flour, almond flour, icing sugar, and salt until evenly distributed.

   Time: PT5M

2. Incorporate cold butter (sanding)

   Add the cold butter pieces to the dry mix. Pulse the mixer on low until the butter is broken down to pea‑size crumbs, resembling sand.

   Time: PT5M

3. Add eggs and bring dough together

   Crack the two eggs into the bowl and mix on low speed just until the dough starts to clump. Stop as soon as it comes together to avoid gluten development.

   Time: PT5M

4. Rest the dough

   Shape the dough into a flat disc, wrap in cling film, and refrigerate for at least 2 hours (or overnight) to firm the butter.

   Time: PT2H

5. Slice apples

   Core and slice the Pink Lady and Granny Smith apples to about 0.5 cm thickness using a sharp knife or mandoline.

   Time: PT10M

6. Prepare apple compote mixture

   In a large bowl combine the sliced apples, 150 g granulated sugar, 30 g lemon jam, a pinch of salt, and the vanilla bean seeds. Mix gently.

   Time: PT5M

7. Steam the apple compote

   Transfer the mixture to a vacuum‑seal bag (or a covered heat‑proof dish) and steam in a steam oven at 100 °C for 4 hours, or simmer in a pot for 30 minutes if a steam oven is unavailable.

   Time: PT4H

   Temperature: 100°C

8. Blend and thicken the compote

   Puree the steamed apples until smooth, return to a saucepan, stir in the cornstarch, and cook over medium heat (≈85 °C) for 5 minutes until it thickens like a custard.

   Time: PT5M

   Temperature: 85°C

9. Cook the second apple portion

   In a saucepan melt 30 g butter, add the vanilla bean (seeds only), then add the remaining sliced apples. Sauté for 2‑3 minutes.

   Time: PT5M

10. Caramelise and dry the apples

    Add 50 g sugar, a pinch of salt, and the vanilla seeds to the pan. Cook, stirring, until the released juice evaporates completely (about 5‑7 minutes). Sprinkle cinnamon and the extra 30 g lemon jam, then spread the apples on a tray to cool quickly.

    Time: PT7M

11. Combine both apple components

    Once the cooked apples are cool, fold them into the thickened apple cream until evenly distributed.

    Time: PT5M

12. Roll out the shortcrust pastry

    Remove the rested dough, gently knead a few seconds to restore pliability, then roll on a lightly floured surface to a uniform 0.5 cm thickness.

    Time: PT10M

13. Line the tart pan and add crumb base

    Place the rolled dough into the 23 cm tart pan, pressing gently into the edges. Trim excess. Sprinkle the crushed digestive biscuits evenly on the bottom to act as a moisture‑absorbing layer.

    Time: PT5M

14. Fill the pie

    Spoon the apple filling into the lined pan, filling to about 1.2 kg (roughly two‑thirds of the pan height). Smooth the top.

    Time: PT5M

15. Decorate the top

    Cut thin strips of the remaining shortcrust dough and arrange them in a lattice or decorative pattern. Brush the surface with the first egg wash (1 yolk + 15 ml milk).

    Time: PT5M

16. Rest before final glaze

    Let the assembled pie rest at room temperature for 15 minutes to allow the crust to relax.

    Time: PT15M

17. Final egg wash and sugar

    Brush the lattice with a second egg yolk (no milk) and sprinkle the brown sugar evenly over the top.

    Time: PT2M

18. Bake the apple pie

    Place the pie in a pre‑heated bakery oven at 200 °C and bake for 1 hour 10 minutes, turning the pan halfway through for even colour.

    Time: PT1H10M

    Temperature: 200°C

19. Cool and serve

    Remove the pie from the oven, set on a cooling rack, and let it cool at room temperature for about 30 minutes before slicing. It can be served warm or at room temperature.

    Time: PT30M

20. Optional: Warm a slice

    To serve warm, place a slice on a baking sheet and heat in a 200 °C oven for 5 minutes.

    Time: PT5M

    Temperature: 200°C

Nutrition Facts

Calories

350

Protein

3 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g