I have been longing to return to NYC for quite sometime now, we love visiting the USA in particular NYC. There are many things we love about New York and many reasons I want to return but to share all of them with you would mean I would be here typing for days. So, I decided to take a little bit of my fond memories from NYC and re create them here at home. Close to where we stay when we visit New York is a really great diner and on our last trip I became a little partial to their Homemade Apple Pie. Given my addiction to apple crumble I figured why not make my own Homemade Apple Pie and bring a little bit of NYC to Brisbane. Here is my recipe for this amazing dessert, very short, flaky pastry and beautifully sweet apples enforced with a little apricot and vanilla jam this recipe needs to go onto your must try list. It warms the heart and soul and is perfect with some warm custard in winter or my favourite a good scoop (or 2 or 3) of ice-cream.
- 2 cups of flour
- 2 tbsp caster sugar
- 2 tsp baking powder
- pinch of salt
- 2 tsp iced water
- 1 egg yolk
- 180g of unsalted butter, cubed and chilled
- 5 granny smith apples, peeled, cored and sliced thinly
- 2 tbsp of apricot jam
- 20g unsalted butter
- 1/4 cup of brown sugar
- 1 tsp ground cinnamon
Let’s start cooking
- Preheat your fan forced oven to 180 degrees celsius.
- Take a 20cm round pie dish and grease with butter. I used quite a deep pie dish for this recipe.
- In a food processor combine the flour, salt, baking powder and caster sugar. Add the butter and blitz until it resembles breadcrumbs. To the breadcrumb mixture add the egg yolk and water and then blitz again until a dough forms.
- Remove the dough from the processor and flatten into a disc. Cover with cling film and allow to rest in the fridge for 30 minutes.
- While the dough is resting combine the apples with the brown sugar and cinnamon.
- Remove the dough from the fridge after 30 minutes and the roll 2/3rd’s of the dough out so that it is about 1cm thick and large enough to line the base and sides of your pie dish.
- Transfer the rolled out dough to the pie dish and tidy so that you do not have any pastry hanging over the edges of the dish.
- Brush the bottom of the pastry in the dish with the apricot jam.
- Transfer the apple mixture to the dish and then add the butter to the apples by scattering bits of butter over the top of the apples.
- Roll out the remaining dough again to the same thickness as the base. Cover the apples with the pastry and seal it to the pastry base.
- Brush the top of the pastry with egg whites and then sprinkle with a little more brown sugar. Cut a cross in the centre of the pastry to allow the steam to escape.
- Transfer the pie to your preheated oven and cook for 50 minutes or until perfectly browned and crunchy on top. You want to cook for at least 45 minutes.
Tip – if the thought of making your own pastry is terrifying or exhausting do not panic, it is perfectly ok to buy pre bought pastry from the store, just make sure you purchase sweet shortcrust and make sure it is good quality.