Old English Apple Pie Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.
• Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
• Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.

Steps:

• To prepare the pastry, sift the flour and salt into a mixing bowl, then stir in the sugar. Add the butter in pieces and rub into the flour with the fingertips until the mixture resembles fine bread crumbs. Stir in enough water to hold the mixture together, then form into a smooth ball.
• Wrap in foil or grease-proof paper and chill in the refrigerator for 30 minutes.
• Divide the dough into two and roll out one half on a floured board into a circle to fit the base of a well greased 20cm/8inch pie dish.
• Put the apples in a mixing bowl, then stir in the remaining filling ingredients. Spoon into the dough lined pie dish. Roll out the remaining dough into a circle to form the lid. Lay over the filling, pressing down and sealing the edge with water. Flute the edge with your fingers or crimp with the prongs of a fork. Brush with a little milk and dredge with caster sugar. Make a slit in the centre of the pie for the steam to escape, or use a pie funnel.
• Bake on a baking sheet in the centre of a hot oven (200 degrees C/400 degrees F) for 15 minutes, then reduce the heat to moderate (180 C/350 F) and continue baking for 25 to 35 minutes, until golden brown. If the pastry starts to brown too quickly, cover the top with some greaseproof paper.
• Allow to cool slightly for 5 minutes before serving.
• Serve with wedges of cheese, or with cream, custard or ice cream.

Steps:

• Peel and slice apples and lay in deep dish pie plate.
• Sprinkle white sugar on top of apples.
• Sprinkle cinnamon on top of sugar.
• In separate bowl melt butter and mix with dry ingredients.
• Spoon and press this to cover apples.
• Bake for 45 minutes on 350°F.

Steps:

• 1. Prepare the pie dough, divide half and roll out each half no more than 1/4 inch thick. Line a 9-inch pie pan with one. Keep lined pan and top crust chilled.
• 2. Preheat the oven to 375 degrees. Peel and core the apples and slice them about 1/4 inch thick. Toss with sugar and cinnamon to taste and with the flour. Fill the pie with the apple slices, mounding them somewhat in the center. Dot with butter. Cover loosely with the top crust, using a little water to seal the crusts together. Crimp the edges. Using a fork or the tip of a knife, make several vents in the top crust.
• 3. Place in the preheated oven and bake for 1 hour or until golden brown. The smell will tell you when it is ready. Serve while still warm.

Steps:

• Gently boil the apples (it's not necessary to pare, core or slice them) in water in a covered saucepan until the fruit is very tender, about 30 minutes. Drain the apples, return to pot. Using a potato masher, mash the apples. Force the mashed fruit through a strainer with the back of a spoon.
• Preheat the oven to 425 degrees. Flavor the mashed fruit with the sugar, cinnamon and ginger. Mix in the butter, eggs and applejack. Line a 9-inch glass pie pan with crust. Pour in the mixture and bake for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30 minutes.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a bowl combine apples, sugar, flour, cinnamon, nutmeg and salt. Place mixture in a pastry-lined 9 inch pie plate. Dot with butter and adjust top crust that has been vented.
• Place in oven and bake at 425 degrees F (220 degrees C) for 10 minutes. Turn oven temperature down to 275-300 degrees F (135-150 degrees C) and bake 40-50 minutes or until crust is golden brown and apples are tender. Let cool and serve.

Steps:

• Heat oven to 200C/180C fan/gas 6. To make the pastry, sift the flour into a large mixing bowl and add the butter or margarine. Using your fingers, mix together until the mixture resembles breadcrumbs.
• Add about 3 tbsp cold water - 1 tbsp at a time - to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
• While the pastry is chilling, core the apples, then cut into even-sized chunks so they all cook in the same amount of time. Put the apples into the pie dish, drizzle over the honey and add the cinnamon, mixed spice and about 2 tbsp water.
• Roll out the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over the top of the apple mixture. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like) and press the pastry edges onto the dish to create a seal.
• Make a small cut in the pastry so that the air can escape during cooking, then brush with beaten egg to glaze.
• Bake the pie in the oven for 20-30 mins until the pastry is golden and sandy in appearance and the apple filling is bubbling and hot. Serve while still warm with crème fraîche, ice cream or natural yogurt.