Donnybrook Apple Pie
A comforting double-crust pie packed with spiced, tender South West apples baked inside crisp, golden shortcrust pastry.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •23 cm pie dish
- •rolling pin
- •mixing bowl
- •peeler
- •pastry brush
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 18 g
- carbs
- 52 g
- fibre
- 3 g
- protein
- 5 g
- calories
- 380 kcal
Instructions
- 1
Rub chilled cubed butter into 300 g of plain flour until the mixture looks like fine breadcrumbs.
- 2
Stir in iced water gradually with a flat butter knife until a soft dough forms.
- 3
Divide the dough into two portions, shape into flat discs, and chill in the fridge for 30 minutes.
- 4
Toss sliced apples with caster sugar, two tablespoons of flour, cinnamon, nutmeg, and lemon juice.
- 5
Preheat your oven to 190 degrees C (170 degrees C fan-forced).
- 6
Roll out one pastry disc on a lightly floured bench and line a 23 cm pie dish.
- 7
Pile the prepared apples tightly into the dish, mounding them slightly higher in the centre.
- 8
Roll out the second pastry disc and drape it neatly over the apple filling.
- 9
Trim excess pastry and crimp the edges together firmly with your fingers to seal.
- 10
Cut three small slits into the top crust to allow steam to escape during baking.
- 11
Brush pastry with beaten egg and scatter demerara sugar evenly over the top.
- 12
Bake for 45 minutes until the pastry is deep golden and the apples are tender.
Chef's tips
Keep butter and water as cold as possible to create a flaky crust. Tart cooking apples such as Granny Smiths hold their shape best and prevent the filling from turning mushy.
Ingredient substitutions
- Granny Smith apples → Pink Lady or other firm cooking apples
- demerara sugar → raw sugar or standard granulated white sugar
Storage
Store leftover pie covered in the refrigerator for up to three days.
Reheating
Reheat slices in an oven preheated to 160 degrees C for 10 minutes to restore pastry crispness.
Common mistakes to avoid
- •Overworking the pastry dough, which makes the finished crust tough and dense.
- •Forgetting to cut steam vents, which causes the pastry lid to become soggy.
Serving suggestions
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