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Average: 4.2 (5 votes)
Serves 8

A wonderfully delicious crumbly pie with a lovely apple filling. Goes incredibly well served warm with vanilla ice-cream.

Ingredients for Crust
2 1/2 cups
all-purpose flour
1/4 tsp.
1 tbsp.
1/2 cup
VERY COLD unsalted butter
6-8 tbsp.
ice-cold water
Ingredients for Pie Filling
tart apples, peeled
1/2 cup
(you can mix brown and white if you have both n if you prefer a sweeter pie, make this measurement three-quarter cup instead of half)
2 tbsp.
1/2 tsp.
1/4 tsp.
1 tbsp.
apple cider vinegar
1 tbsp.
lemon juice

For the Crust

Mix all the dry ingredients into a bowl and put the bowl into the freezer for about half an hour. The colder the crust ingredients, the flakier the crust will be. Cut the butter into small pieces and put back in the fridge to get them as cold as possible as well.

Add the butter into the flour and rub in quickly using fingertips or a dough blender if you have one. Don't over-mix. Once flakey and crumbly, add the very ice-cold water a little at a time and knead together. But don't over-work the dough, the less you handle it the better the results. The dough should be firm, not sticky. If it gets too sticky you can add a bit of flour.

Divide the dough into two halves, wrap each half separately in cling film and refrigerate for about half an hour. In the meantime you can start preparing your filling.

For the Pie Filling

Peel and slice apples, then soak them in a bowl full of water that has been mixed with the lemon juice. This preserves the apples color.

In a large bowl mix sugar, flour, cinnamon, salt n vinegar.

Drain the apple slices from the lemon water and add them to the mixture, stirring well to make sure they are fully coated.

Method of preparing the pie.

Remove the first crust dough ball from the fridge and roll it out to about an eighth of an inch thickness.

Wrap it around your rolling pan, lift gently and unroll it in your pie pan. Once shaped to fit the inside of your pan, dump in the filling and place about 4 small chunks of butter on top of the filling to give the pie a rich flavor.

Remove second dough ball from fridge and roll it out. Cover the pie and shape the edge with fingers or knife. Make slits to let the steam out during baking. If you prefer a lattice finish like the one I've used in mine, cut the 2nd rolled out dough ball into strips and create a patterns then pinch the edges together.

Cut long strips of tinfoil and place around the edge of the pie to prevent it from burning during baking. You will remove the foil about 10mins before the pie is done.

Bake at 175 degrees C for about 40 mins first. Remove the pie and uncover the foil, brush with egg yolk and put it back in the oven without the foil for another 10mins or so until the color is golden brown.

Don't be tempted to cut into your pie immediately. Normally the filling will be a bit wet, and has to be given at least 2 hours to set before serving. Just keep the pie in its pan for as long as you can before slicing. Tastes best with vanilla ice-cream.



Looks so yummy, cant wait to try it! but wanted to ask a couple of questions:
1- I didn't understand where exactly should I place the tinfoil??
2- Can I use normal vinegar instead of cider one?

Thanks and Jazak e Allah Khair

Fauzia's Kitchen Fun's picture

Thanks. The foil covers the full circumference or outer edge of the pie to prevent that part from burning as it colours very fast during baking. You can use normal vinegar but cider gives best results.

a.a nice recipes..i just wanted to ask u can i make the pie
over night n place it in the fridge to serve the nxt day. or can
i jus prepare the pie n jus bake it the next day?
thnx. sauma maqbul

Fauzia's Kitchen Fun's picture

W/Salaam, this is best put together and made fresh. You can make the pie crust dough ahead of time but add the filling and bake before serving.

jazakillahu khairan..wht i want to know is can i use any type of apple?thanks.

Fauzia's Kitchen Fun's picture

Yes any good firm apple will do.

salams! what is unsalted butter? is it usual margarine we use

Fauzia's Kitchen Fun's picture

W/Salaam, no not margarine. It is butter that doesn't have salt in it. You can use salted butter if you don't have unsalted.

thanks alot

shafina a nice recipe I Want to know if we can use same recipe for banana

Fauzia's Kitchen Fun's picture

Thanks. Bananas might be too mushy for this recipe, you can try the banoffee pie recipe for a good banana dessert.

i have balsamic vinegar..can i use it

Fauzia's Kitchen Fun's picture

Balsamic is strong, but yes you can use it if you prefer the taste. :)

a.aleykum sis.tried this recipe yesterday but it wasnt so soft.where would i hav gone wrong?

Fauzia's Kitchen Fun's picture

W/Salaam, did you over-work the dough?

this turned out very delicious...Jazakillahh

Aoa hru ?? hope u r fine,, Dear i tried ths apple pie today bt my crust wasnt cooking , it was still raw after 1.5 hours of baking i dnt know y :(

Fauzia's Kitchen Fun's picture

Hmm could be that your filling was too soggy?

hello fauzia.wanted to ask if i could use ready puff pastry for this recipy,and if yes how do i go about doing it?your recipies are lovely,thanks so much for sharing.god bless you.

Fauzia's Kitchen Fun's picture

Hi, yes you can. Simply follow the instructions of rolling and baking just as the recipe instructs, only that you are not making the dough from scratch. The rest stays same.