This recipe yields enough filling for a 9″ pie.

Want the sweets with none of the hassle?

Place an order now

Prepare the filling

Directions

0/0 steps made
  1. Prepare pastry dough and line onto a pie plate.
  2. Pre-heat oven to 210C.
  3. In a pan melt butter on medium heat.
  4. Add in all remaining ingredients for the filling.
  5. Mix well and cook on medium heat, stirring constantly, for about 5 minutes.

Assembly

Directions

0/0 steps made
  1. Turn filling into pastry-lined pie plate.
  2. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  3. Roll the other round of pastry and place over filling.
  4. Cut slits into pastry so steam can escape.
  5. Trim overhanging edge of pastry 1 inch from rim of plate.
  6. Fold and roll top edge under lower edge, pressing on rim to seal.
  7. Dot pastry with butter or egg wash.
  8. Bake until crust is golden and juice begins to bubble through slits in crust. This takes about 40-50 minutes.

Notes

  • For a 10″ pie change ingredient proportions to: 1 cup sugar, ⅓ cup plain flour, 1 tsp nutmeg powder, 1 tsp cinnamon powder, pinch of salt, 8 cups tart apples, and 3 tbsp butter.
  • If you don’t have tart (green) apples, use your regular red apples and add juice of 1 whole lemon.
  • For lattice top, place 5 to 7 strips on filling; fold back alternate strips as each cross-strip is added.