Homemade Apple Pie Recipe
Nothing tastes better than homemade apple pie!

This homemade apple pie recipe is another great recipe taken on from my great grandmother. This is a much loved recipe which never stays around long being my uncle’s favourite you always have to get in quick.

This recipe uses a base which is similar to shortbread and tastes a bit like cookies.

For this recipe there are a couple of variations in the filling you can choose to do either.

The first is apple sauce as the filling. This takes a little bit longer to make as you have to peel and cook the apples and wait for them to cool. The sauce can however be prepared beforehand and refrigerated or frozen.

Our family did some quantity adjustments and we often decide on the quicker version which you can decide to make on the spot, it is made with shredded apples. You don’t even have to peel the apples. In this version just wash, chop and shred in food processor or grate.

Baked in a Small round cake form.

Original homemade apple pie recipe

Baked in a round cake form

Ingredients to prepare the dough:

Does chicken feed influence the chicken egg?
butter
about whole grains
sugar
baking powder

  • 3 egg yolks
  • 200g butter
  • 250g flour
  • 60g sugar
  • 1 teaspoon baking powder

Utensils:

  • Bowl
  • Pie form
  • Pastry cutter for cutting the net
  • Rolling pin

Method to prepare the apple pie recipe:

Knead all of the ingredients for the apple pie crust together and place the dough in the fridge to cool for 1 hour. Use half to 2/3 of the dough to form the base with a brim around the edges. Press the tip of a fork into the dough several times to prevent air bubbles from forming.

Pour filling#1 or filling#2 into the pie base and use the remaining dough to roll out a circle the size of your baking form to cover the filling or cut the dough into stripes to decorate the top of the pie with a net.

Bake the apple pie in a pre-heated oven at 175C° for about 30 minutes or until the dough has a golden honey colour. Convert!

Variation for dry summer days:

Put the dough lined form in the oven to bake. When it is finished take out to cool for a few minutes before the fruit is added:

red currants
gooseberry
raspberry

  • red currants
    or
  • gooseberry's
    or
  • raspberry's

Cover with a Meringue topping.

The result is an exciting combination of the sugary sweetness of a cookie from the pie crust, the sour undertone of the berries and the sweet, soft, crisp meringue topping. Fresh out of the oven this recipe becomes a highlight of a lazy summer afternoon with friends and family.

The following filling variations can be added immediately while they are still hot and covered by the meringue. It gives the meringue an extra edge because it keeps its shape while its baking through.

apple
rhubarb

Meringue cover:

Beat the 3 egg whites. When you can turn your bowl upside down and the foamed egg white stays firmly in place add 6 tablespoons of icing sugar. Mix until the sugar is completely dissolved and white smooth and shiny peaks remain when removing the mixer. Spread the meringue on top of the fruit layer and place the pie in the oven for 20 to 30 minutes (or until the peaks turn golden)  at 160C°.

Tip:
Meringue is very sensitive to prepare. Use spotless clean utensils that have a smooth surface such as glass or stainless steel.

The best outcome is reached on dry days, with eggs that are older than 3 days, without any trace of egg yolk and no contact with any oil or grease this includes your hands. First beat the egg whites foamy and firm before adding at least 2 tablespoons (to keep it from shrinking) of fine sugar per 1 egg white (the finer the sugar the more easily it dissolves).

Meringue is enjoyed best when it is eaten on the day of preparation.

apple pie with shredded apple

Our adaptions to the homemade apple pie recipe

My great grandma's apple pie recipe tastes delicious, but my mum hated getting sticky fingers while kneading the dough. While kneading the buttery mixture reacted to the warmth from her hands and the dough stuck to them. Another reason that called for an adjustment was the left over egg white.

The result is a reduced amount of butter and a whole egg instead of only half. The outcome tastes less buttery but is much nicer to handle.

Ingredients to prepare the dough:

about whole grains
Does chicken feed influence the chicken egg?
butter
sugar
baking powder

  • 2 cups spelt flour
  • 1 egg
  • 100g butter at room temperature
  • ½ cup sugar
  • 1 teaspoon baking powder

Alternatives that worked well with the homemade apple pie recipe

apple pie with apple sauce
  • Flour - 1 cup spelt and 1 cup coconut flour
  • Butter - replacing the butter with 100g sour cream

Method to prepare the apple pie recipe

Add the butter, flour, egg, sugar and baking powder together in a bowl. Knead until the dough is in one consistent non sticky mass.

Sprinkle the cake form with flour and press 2/3 of the dough into the form making sure that there is a nice rim. Poke holes all over the dough with a fork so that the dough does not rise when baked. Pour the pre-cooked apples from filling#1 or the rubarb from filling#2 into the form or spread the shredded apples from filling#3 over the base.

Make thin strips with the rest of the dough and lay the strips in a net formation over the topping.

To get a pie like look cover the fruit sauce completely with the dough. Once again poking holes into the top.

Bake for 30 minutes or until the crust is light brown.

Filling alternatives for the homemade apple pie recipe

apple
rhubarb

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Filling#1 - Apple Sauce

  • 6 medium sized quartered and peeled apples
  • Cinnamon, clove
  • The juice of ½ a lemon
  • 1 tablespoon of sugar

Place 3 tablespoons of water and the apples into a saucepan.  Cook on low heat until the apples have reached a creamy consistency. Then add 1 tablespoon of sugar (depending on the sweetness of the sauce) as well as a teaspoon of cinnamon and a sprinkle of ground clove and let it cool before you spread it into the dough lined form and fully cover it or decorate it with a net.

Preheat the oven to 175C°. Convert!
Bake for about 30 minutes or until the dough has a golden brown colour.


Filling#2 - Rhubarb Sauce

  • Rhubarb
  • Sugar to taste

Wash and peel the rhubarb, then cut it into 1 inch long pieces. Pace the rubarb into a saucepan with 3  tablespoons of water and let it simmer until it has reached a creamy consistency. Add sugar to taste and let it cool down before you spread it into the dough lined form and fully cover it or decorate it with a net.

Preheat the oven to 175C°.

Bake for about 30 minutes or until the dough has a golden brown colour.

Filling#3 - Raw Shredded Apple

  • 4 washed and shredded apples
  • Cinnamon
  • The juice of ½ a lemon
  • 1 tablespoon of sugar

Wash and chop the apples. Shred the apples in a food processor or grate them, add the lemon, 1 teaspoon of cinnamon and a sprinkle of clove. Mix! Then spread the mixture into the dough lined form and choose your cover, full cover or net cover.

Preheat the oven to 175C°.
Bake for about 30 minutes or until the dough has a golden brown colour.



Fruit cake recipes:

Go to cream cheese cake recipe with feijoa topping
Go to grandma's apple cake recipe
Go to apple pie recipe
Go to plum cake on yeast dough base with streusel
Go to sponge cake recipe



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