HOW LONG TO COOK AN APPLE PIE RECIPES

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STEPHEN FRY'S APPLE PIE | JAMIE OLIVER PIE RECIPES



Stephen Fry's apple pie | Jamie Oliver pie recipes image

Stephen Fry’s perfectly English nostalgic treat is a joy to make and eat, with the sweet, buttery shortcrust casing and tart apple filling transporting you back to childhood. The lattice decoration is a little fiddly until you get the hang of it, but it’ll be the talk of the table. A real show-stopper!

Total Time 2 hours 30 minutes

Yield 10

Number Of Ingredients 13

2 kg mixed apples (I used half Bramley)
40 g unsalted butter
100 g golden caster sugar
1 pinch of allspice
150 g blackberries
soft brown sugar for sprinkling
500 g plain flour plus extra for dusting
100 g icing sugar
250 g unsalted butter (cold)
2 vanilla pods
3 large free-range eggs
4 tablespoons milk
vegetable oil for greasing

Steps:

    1. To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
    2. Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse in a food processor).
    3. Halve the vanilla pods, scrape the seeds into the bowl and mix again.
    4. Beat 2 eggs with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. (Be careful not to overwork the pastry or it will become elastic and chewy, not crumbly and short.)
    5. Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.
    6. Lightly grease a 24cm non-stick loose-bottomed tart tin with vegetable oil.
    7. Tear off two large sheets of greaseproof paper. Roll out one piece of pastry between the sheets to about ½cm thick, turning every so often.
    8. Loosely roll up your pastry around a flour-dusted rolling pin and unroll it over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm and chill in the fridge for 30 minutes.
    9. Preheat the oven to 180°C/350°F/gas 4.
    10. Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.
    11. Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.
    12. Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.
    13. Pour the cooled syrup over the apples, then fold through the blackberries.
    14. Scrunch up a large piece of greaseproof paper, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case with rice or baking beans, and bake blind for 15 minutes.
    15. Carefully remove the rice or beans, and greaseproof paper, then return the case to the oven for a further 5 minutes.
    16. Beat the remaining egg with a splash of boiling water and brush all over the inside of the pastry case, then bake for a further 15 minutes, or until golden and crisp.
    17. Cut your remaining pastry into quarters and roll out one piece between two sheets of baking paper to 3mm thick – this will be your pie lid. Carefully transfer to a large tray, keeping the pastry on the paper.
    18. Roll out another quarter of pastry to about the same size as the lid and cut out strips for your lattice, using a ruler as a guide and a pizza cutter for straightness. Lay the strips over the lid, side-by-side, ensuring the sides are touching.
    19. Roll out another quarter of pastry and cut into strips as above. To ensure your pie is equal on both sides, lay the middle strip first, then gently lift alternate strips to weave your lattice in a criss-cross pattern.
    20. To make the rose decorations, roll out the remaining quarter of pastry and stamp out 5 discs with the back of a piping nozzle or a 2½cm round cutter. Arrange them on a cold surface in a row, overlapping each one. Cut them in half lengthways with a sharp knife, then carefully roll up each line to create a rose effect. Repeat to make as many roses as you like.
    21. Cut out the leaves for your flowers (I used leaf cutters in two sizes).
    22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
    23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
    24. Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.
    25. Fill the pie with the cooled apple filling.
    26. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.
    27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.

Nutrition Facts : Calories 569 calories, FatContent 27 g fat, SaturatedFatContent 15.8 g saturated fat, ProteinContent 7.8 g protein, CarbohydrateContent 78.8 g carbohydrate, SugarContent 40.6 g sugar, SodiumContent 0.1 g salt, FiberContent 5 g fibre

STEPHEN FRY'S APPLE PIE | JAMIE OLIVER PIE RECIPES



Stephen Fry's apple pie | Jamie Oliver pie recipes image

Stephen Fry’s perfectly English nostalgic treat is a joy to make and eat, with the sweet, buttery shortcrust casing and tart apple filling transporting you back to childhood. The lattice decoration is a little fiddly until you get the hang of it, but it’ll be the talk of the table. A real show-stopper!

Total Time 2 hours 30 minutes

Yield 10

Number Of Ingredients 13

2 kg mixed apples (I used half Bramley)
40 g unsalted butter
100 g golden caster sugar
1 pinch of allspice
150 g blackberries
soft brown sugar for sprinkling
500 g plain flour plus extra for dusting
100 g icing sugar
250 g unsalted butter (cold)
2 vanilla pods
3 large free-range eggs
4 tablespoons milk
vegetable oil for greasing

Steps:

    1. To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
    2. Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse in a food processor).
    3. Halve the vanilla pods, scrape the seeds into the bowl and mix again.
    4. Beat 2 eggs with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. (Be careful not to overwork the pastry or it will become elastic and chewy, not crumbly and short.)
    5. Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.
    6. Lightly grease a 24cm non-stick loose-bottomed tart tin with vegetable oil.
    7. Tear off two large sheets of greaseproof paper. Roll out one piece of pastry between the sheets to about ½cm thick, turning every so often.
    8. Loosely roll up your pastry around a flour-dusted rolling pin and unroll it over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm and chill in the fridge for 30 minutes.
    9. Preheat the oven to 180°C/350°F/gas 4.
    10. Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.
    11. Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.
    12. Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.
    13. Pour the cooled syrup over the apples, then fold through the blackberries.
    14. Scrunch up a large piece of greaseproof paper, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case with rice or baking beans, and bake blind for 15 minutes.
    15. Carefully remove the rice or beans, and greaseproof paper, then return the case to the oven for a further 5 minutes.
    16. Beat the remaining egg with a splash of boiling water and brush all over the inside of the pastry case, then bake for a further 15 minutes, or until golden and crisp.
    17. Cut your remaining pastry into quarters and roll out one piece between two sheets of baking paper to 3mm thick – this will be your pie lid. Carefully transfer to a large tray, keeping the pastry on the paper.
    18. Roll out another quarter of pastry to about the same size as the lid and cut out strips for your lattice, using a ruler as a guide and a pizza cutter for straightness. Lay the strips over the lid, side-by-side, ensuring the sides are touching.
    19. Roll out another quarter of pastry and cut into strips as above. To ensure your pie is equal on both sides, lay the middle strip first, then gently lift alternate strips to weave your lattice in a criss-cross pattern.
    20. To make the rose decorations, roll out the remaining quarter of pastry and stamp out 5 discs with the back of a piping nozzle or a 2½cm round cutter. Arrange them on a cold surface in a row, overlapping each one. Cut them in half lengthways with a sharp knife, then carefully roll up each line to create a rose effect. Repeat to make as many roses as you like.
    21. Cut out the leaves for your flowers (I used leaf cutters in two sizes).
    22. Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
    23. Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
    24. Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.
    25. Fill the pie with the cooled apple filling.
    26. Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.
    27. Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.

Nutrition Facts : Calories 569 calories, FatContent 27 g fat, SaturatedFatContent 15.8 g saturated fat, ProteinContent 7.8 g protein, CarbohydrateContent 78.8 g carbohydrate, SugarContent 40.6 g sugar, SodiumContent 0.1 g salt, FiberContent 5 g fibre

ENGLISH APPLE PIE | RECIPES | DELIA ONLINE
After that reduce the temperature to 190°C, gas mark 5 and place the pie on a lower shelf (just below centre) to cook for a further 35-40 minutes or until it has turned a deep golden brown. Remove the pie …
From deliaonline.com
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APPLE PIE II RECIPE | ALLRECIPES
I am a professional cook/baker and have tried hundreds of different apple pie recipes. In the past they have always been to runny, or the apples were too hard, or the bottom crust not cooked well enough, but not with this one. This is the one that reminded me of the great pie I ate as a kid. It will be the only apple pie …
From allrecipes.com
See details


APPLE PIE BY GRANDMA OPLE RECIPE | ALLRECIPES
My finished pie looked exactly like the picture, but the taste was bland and boring and, for an apple pie, very dry. Many of the suggestions by reviewers are valid, and I will keep them in mind for other apple pie recipes…
From allrecipes.com
See details


BEST APPLE PIE RECIPE 2022 ️ - JOJO RECIPES
After hundreds of Apple Pie recipes tested by our expert team, we chose the best Apple Pie recipe of 2022! Learn how to make in 5 easy steps! This apple pie is my family’s most requested pie during the holidays. This Apple Pie Recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie …
From jojorecipes.com
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APPLE PIE FILLING (MADE ON THE ... - SPEND WITH PENNIES
Jan 08, 2019 · Apple Pie Filling is the perfect way to cook up your apples. These tender sweet-tart apples take just minutes to prep and taste so much better than the canned version! They can be used in pies or tarts or in any recipe that calls for a can of apple pie filling!
From spendwithpennies.com
See details


DEEP DISH APPLE PIE RECIPE - SALLY'S BAKING ADDICTION
Jul 04, 2017 · This deep dish apple pie has a deliciously gooey, sweet, spiced, and layered apple filling. These next few ingredients are my go-to ingredients for most apple pie recipes. (Even my apple cheddar pie, too!) Apples – It’s best to use a variety of apples in apple pie…
From sallysbakingaddiction.com
See details


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Over 200 healthy recipes with simple ingredients, easy to make.
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OVERNIGHT SLOW COOKER APPLE PIE STEEL CUT OATMEAL {WITH NO ...
Sep 13, 2020 · The Specifics. My steel-cut oats cook perfectly in 8 hours using this method in two different slow cookers that I own. One is a 6 ½-quart slow cooker, and my 2.5-liter(quart) round …
From fivehearthome.com
See details


ENGLISH APPLE PIE | RECIPES | DELIA ONLINE
After that reduce the temperature to 190°C, gas mark 5 and place the pie on a lower shelf (just below centre) to cook for a further 35-40 minutes or until it has turned a deep golden brown. Remove the pie …
From deliaonline.com
See details


APPLE PIE II RECIPE | ALLRECIPES
I am a professional cook/baker and have tried hundreds of different apple pie recipes. In the past they have always been to runny, or the apples were too hard, or the bottom crust not cooked well enough, but not with this one. This is the one that reminded me of the great pie I ate as a kid. It will be the only apple pie …
From allrecipes.com
See details


APPLE PIE BY GRANDMA OPLE RECIPE | ALLRECIPES
My finished pie looked exactly like the picture, but the taste was bland and boring and, for an apple pie, very dry. Many of the suggestions by reviewers are valid, and I will keep them in mind for other apple pie recipes…
From allrecipes.com
See details


BEST APPLE PIE RECIPE 2022 ️ - JOJO RECIPES
After hundreds of Apple Pie recipes tested by our expert team, we chose the best Apple Pie recipe of 2022! Learn how to make in 5 easy steps! This apple pie is my family’s most requested pie during the holidays. This Apple Pie Recipe combines the sweet and tender flavors of baked apples with a deliciously flaky pie …
From jojorecipes.com
See details


APPLE PIE FILLING (MADE ON THE ... - SPEND WITH PENNIES
Jan 08, 2019 · Apple Pie Filling is the perfect way to cook up your apples. These tender sweet-tart apples take just minutes to prep and taste so much better than the canned version! They can be used in pies or tarts or in any recipe that calls for a can of apple pie filling!
From spendwithpennies.com
See details


DEEP DISH APPLE PIE RECIPE - SALLY'S BAKING ADDICTION
Jul 04, 2017 · This deep dish apple pie has a deliciously gooey, sweet, spiced, and layered apple filling. These next few ingredients are my go-to ingredients for most apple pie recipes. (Even my apple cheddar pie, too!) Apples – It’s best to use a variety of apples in apple pie…
From sallysbakingaddiction.com
See details


RECIPES - JENNY CAN COOK
Over 200 healthy recipes with simple ingredients, easy to make.
From jennycancook.com
See details


OVERNIGHT SLOW COOKER APPLE PIE STEEL CUT OATMEAL {WITH NO ...
Sep 13, 2020 · The Specifics. My steel-cut oats cook perfectly in 8 hours using this method in two different slow cookers that I own. One is a 6 ½-quart slow cooker, and my 2.5-liter(quart) round …
From fivehearthome.com
See details


ENGLISH APPLE PIE | RECIPES | DELIA ONLINE
After that reduce the temperature to 190°C, gas mark 5 and place the pie on a lower shelf (just below centre) to cook for a further 35-40 minutes or until it has turned a deep golden brown. Remove the pie …
From deliaonline.com
See details


APPLE PIE - WIKIPEDIA
An apple pie is a pie in which the principal filling ingredient is apples.The earliest printed recipe is from England.Apple pie is often served with whipped cream, ice cream ("apple pie …
From en.m.wikipedia.org
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From allrecipes.com
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Loved this! Much simpler than messing around with a crust for traditional apple pie. Although traditional apple pie will still have its place, this is much easier and delicious. My husband was quite …
From allrecipes.com
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APPLE PIE FILLING (MADE ON THE ... - SPEND WITH PENNIES
Jan 08, 2019 · Apple Pie Filling is the perfect way to cook up your apples. These tender sweet-tart apples take just minutes to prep and taste so much better than the canned version! They can be used in pies or tarts or in any recipe that calls for a can of apple pie filling!
From spendwithpennies.com
See details


25 BEST APPLE DESSERT RECIPES | APPLE DESSERT IDEAS FOR ...
Sep 23, 2021 · There may never be an answer to what a true Dutch apple pie is. Some recipes add cream to the filling. Some call for making a deep-dish pie with a lattice top, and others top it with …
From foodnetwork.com
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