Apple Pie

Indulge in the comforting flavours of fall with our classic Apple Pie recipe. This timeless dessert showcases the perfect balance of sweet, tender apples, cinnamon, and a buttery, flaky crust. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this homemade Apple Pie is sure to evoke feelings of nostalgia and delight your taste buds with every bite.

The Heritage Pie Dish provides the ideal vessel for baking. Its sturdy, heat-retaining properties ensure an even bake, allowing the apples to caramelise and the crust to achieve that coveted golden-brown hue. Be sure to place your Pie Bird in the centre of the pie to vent out steam and prevent boil overs for the perfect pie.

The perfect dessert to prepare post-apple picking, our Apple Pie will delight everyone that takes a bite. This recipe takes just over an hour to prepare and serves between six and eight delicious servings of Apple Pie. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe.

For the Pie Dough:

In a food processor, pulse the flour, salt and butter until the butter is the size of small peas. Add the water and vinegar. Pulse again until a ball begins to form.

Remove the dough from the food processor. Form into two discs with your hands. Cover in plastic wrap and refrigerate for 30 minutes.

For the Apple FillingIn a large non-stick fry pan, melt butter. Add sugar, mix thoroughly and cook for 1- 3 minutes. Add apples and cinnamon. Cook over high heat, stirring frequently, for about 10- 12 minutes or until apples have stewed. Pour into a bowl and cool completely.

Preheat oven to 425 °F (220 °C), with rack in the lowest position.

On a floured work surface, roll out 1 dough disk to 12-inch (30cm) round. Transfer to pie dish. Fold edge under, forming high-standing rim; crimp. Add filling. Roll out second dough disk on floured surface to 13-inch (32.5cm) round. Cut into twelve 1-inch (2.5cm) wide strips. Arrange 6 strips across pie. Form lattice by arranging 6 strips diagonally across first strips. Gently press ends into crust edges. Brush lattice with milk.

Place the pie bird in the centre of the pie.

Bake pie 15 minutes. Reduce oven temperature to 375°F (190 °C). Continue baking until juices bubble and crust is deep golden, covering edges with foil if browning too quickly, about 1 hour 20 minutes. Cool on rack 1 hour.