Bilpin Apple Pie
Crisp, buttery shortcrust pastry filled with spiced local orchard apples. A beloved Blue Mountains roadside bakery classic.
- Prep
- 35 min
- Cook
- 45 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •23 cm pie dish
- •rolling pin
- •large mixing bowl
- •apple peeler
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 16 g
- carbs
- 48 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 340 kcal
Instructions
- 1
Rub the chilled butter into the plain flour and salt until the mixture resembles fine breadcrumbs.
- 2
Add the iced water gradually and bring the dough together with your hands into a smooth ball.
- 3
Divide the dough into two portions, wrap in cling wrap, and rest in the fridge for 30 minutes.
- 4
Preheat your oven to 190 degrees C (170 degrees C fan-forced).
- 5
Toss the sliced apples with 80 g caster sugar, cinnamon, nutmeg, lemon juice, and cornflour in a large bowl.
- 6
Roll out one portion of pastry on a lightly floured bench to fit a 23 cm pie dish.
- 7
Line the pie dish with the pastry base and heap the spiced apple filling into the centre.
- 8
Roll out the remaining pastry, lay it over the filling, and crimp the edges firmly to seal.
- 9
Cut three small slits in the top crust to allow steam to escape during baking.
- 10
Brush the top with beaten egg wash and sprinkle with demerara sugar and remaining caster sugar.
- 11
Bake for 45 minutes until the pastry is deep golden brown and the apple filling bubbles gently.
- 12
Cool in the pie dish for at least 20 minutes before slicing and serving warm.
Chef's tips
Using tart, firm cooking apples like Granny Smiths ensures the pie filling retains texture without becoming mushy. Mounding the sliced apples high in the centre accounts for fruit shrinkage as it bakes.
Ingredient substitutions
- Granny Smith apples → firm Pink Lady or Braeburn apples
- demerara sugar → raw sugar or granulated white sugar
Storage
Store leftover pie covered in the refrigerator for up to four days.
Reheating
Reheat individual slices on a baking tray in an oven preheated to 160 degrees C for 10 minutes until warmed through.
Common mistakes to avoid
- •Skipping the steam vents on the top pastry, which makes the crust soggy.
- •Using soft eating apples that turn to purée during baking.
- •Cutting into the pie straight from the oven before the fruit juices have set.
Serving suggestions
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