Ontario Apple Pie
A deep double-crust pie of local apples with cinnamon and a little cornstarch to hold the juices.
- Prep
- 35 min
- Cook
- 55 min
- Total
- 90 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 390 kcal
Equipment
- •23 cm deep pie dish
Nutrition
Per serving, approximate
- Calories
- 390 kcal
- fat
- 16 g
- carbs
- 58 g
- protein
- 4 g
- calories
- 390
Instructions
- 1
Line the dish with half the pastry and chill.
- 2
Toss the apples with sugar, cornflour, cinnamon and lemon juice.
- 3
Pile high into the shell and dot with butter.
- 4
Cover with the top crust, seal, crimp and cut generous vents.
- 5
Brush with milk, sprinkle with sugar and bake at 200C for 20 minutes.
- 6
Reduce to 180C for 35 minutes until the juices bubble thickly, then cool 2 hours.
Chef's tips
Mix firm and soft apple varieties so the filling has both texture and sauce.
Ingredient substitutions
- caster sugar → part maple syrup, reducing the liquid elsewhere
Storage
Keeps 2 days at room temperature or 4 refrigerated.
Common mistakes to avoid
- •Under-thickening a juicy filling
- •Cutting hot
Serving suggestions
Cooked Ontario Apple Pie?
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