With its flaky, buttery crust and tender, lightly spiced apple filling, this pie is pure comfort in every bite. Brown sugar and a splash of rum add depth, while a hint of cinnamon brings warmth and caramel-like flavour.
Finished with a golden lattice and a sparkle of demerara sugar, this pie is both timeless and indulgent - sure to become a staple in your kitchen!
With its flaky, buttery crust and tender, lightly spiced apple filling, this pie is pure comfort in every bite. Brown sugar and a splash of rum add depth, while a hint of cinnamon brings warmth and caramel-like flavour.
Finished with a golden lattice and a sparkle of demerara sugar, this pie is both timeless and indulgent - sure to become a staple in your kitchen!
Yields1 Serving
Crust 300 g (2 & 1/2 cup) flour 150 g (1 stick plus 2 & 1/2 tbsp) unsalted butter 1 tbsp light brown sugar 1 tsp salt 2 tbsp apple cider vinegar ½ large egg (reserve other 1/2 for brushing ) 6 -8 tbsp ice cold waterFilling 1 kg apples (about 7-8 apples) 2 tbsp lemon juice 100 g (1/2 cup) dark or light brown sugar 1 tsp vanilla extract 2 tbsp Calvados or Rum (optional) ½ tsp ground cinnamon pinch of salt 1 tbsp cornstarch (mixed with 2 tbsp water) 2 tbsp unsalted butterTopping remaining 1/2 egg plus 1 tbsp heavy/double cream Demerara or light brown sugar for sprinkling
11. To make the dough: In a large bowl, whisk the flour, salt, and brown sugar. Add the cold diced butter and rub in with fingertips until you have pea-size bits. In a small bowl, whisk ½ egg with the apple cider vinegar and the ice cold water. Drizzle over the flour and toss with a fork until it comes together; add a bit more water if needed. Divide the dough into 2 discs (one slightly larger), wrap, and chill 1–2 hours in the fridge (or overnight).
2. Remove the discs from fridge and leave to come to room temperatuure(about 15 minutes or more). On a lightly floured surface, roll the larger disc into a circle. Lift into a 9-inch pie dish, ease into the corners leaving overhang at the edges. Chill while you make the filling.
3. To make the filling: In a large bowl, toss the apples with lemon juice, brown sugar, vanilla, spiced rum, cinnamon, and salt. Stir in the cornflour slurry until all is evenly coated.
4. Spoon the apples into the chilled pie and dot with 2 tbsp unsalted butter.
5. Lattice the top: Roll out the second disc and cut into 1.5–2 cm / ½–¾ inch strips. Brush the edges of the pie dough with water to form a glue. Lay half the strips in one direction, then weave the rest to form a lattice. Trim, fold under the overhang, and crimp to seal.
6. Beat the remaining ½ egg with 1 tbsp cream. Brush over the lattice and edges. Sprinkle generously with demerara sugar.
7. Bake at 175°C / 350°F for 50–55 minutes, until the crust is deep golden and the juices bubble through the lattice.
8. Remove the pie from the oven .Cool at least 1 hour so the juices set. Serve warm with whipped cream or vanilla ice cream.
1. To make the dough: In a large bowl, whisk the flour, salt, and brown sugar. Add the cold diced butter and rub in with fingertips until you have pea-size bits. In a small bowl, whisk ½ egg with the apple cider vinegar and the ice cold water. Drizzle over the flour and toss with a fork until it comes together; add a bit more water if needed. Divide the dough into 2 discs (one slightly larger), wrap, and chill 1–2 hours in the fridge (or overnight).
2. Remove the discs from fridge and leave to come to room temperatuure(about 15 minutes or more). On a lightly floured surface, roll the larger disc into a circle. Lift into a 9-inch pie dish, ease into the corners leaving overhang at the edges. Chill while you make the filling.
3. To make the filling: In a large bowl, toss the apples with lemon juice, brown sugar, vanilla, spiced rum, cinnamon, and salt. Stir in the cornflour slurry until all is evenly coated.
4. Spoon the apples into the chilled pie and dot with 2 tbsp unsalted butter.
5. Lattice the top: Roll out the second disc and cut into 1.5–2 cm / ½–¾ inch strips. Brush the edges of the pie dough with water to form a glue. Lay half the strips in one direction, then weave the rest to form a lattice. Trim, fold under the overhang, and crimp to seal.
6. Beat the remaining ½ egg with 1 tbsp cream. Brush over the lattice and edges. Sprinkle generously with demerara sugar.
7. Bake at 175°C / 350°F for 50–55 minutes, until the crust is deep golden and the juices bubble through the lattice.
8. Remove the pie from the oven .Cool at least 1 hour so the juices set. Serve warm with whipped cream or vanilla ice cream.