I prefer to use a few different varieties to make an apple pie. I always add some tart Granny Smith and either Ambrosia or Gala or Fuji. This pie has the added flavour of fresh blackberries. Let cool and serve with vanilla ice cream.
You will need:
- 8 cups of apples – peeled and sliced thin. (or thick if you prefer it to be larger chunks)
- finely grated zest of 1/2 lemon
- juice of half a lemon
- 2 cups flour
- 1/4 tsp salt
- 1 tbsp vanilla sugar
- 2 sticks of cold/frozen butter cut into small cubes – unsalted butter
- 1/4 cup ice water plus a few more tbsps if necessary
- 1 tsp ground cinnamon
- 1/4 tsp fresh ground nutmeg
- 1 cup sugar
- pinch of salt
- 2 tbsp cornstarch or tapioca
- 1 cup fresh blackberries
- 2 tbsp cold butter cut into small chunks
- bit of milk to brush on crust
- sprinkle of sugar to top
Step 1: peel apples and core or just chop around the core then place into food processor to slice.
Step 2: in a large pan add apples, lemon zest and lemon juice. Cook 10 minutes to cook out some of the water. Let cool.
Step 3: make crust in the food processor. Add flour, salt, vanilla sugar, and cubed butter. Pulse the food processor 7 times. The butter should be cut into the flour and be small pieces. You can wipe the pie pan with any residual butter than remains on the wrapper.
Step 4: Add ice water and pulse 7 times if you need to add a few more additional tbsps add and pulse 3 x more. As soon as you can squeeze dough together with your fingers turn out contents of food processor and gather together to form a ball. Touch as little as possible to keep dough cold and ultimately you will have a nice, flaky crust.
Step 5: wrap in plastic wrap and place in fridge 20-30 minutes for butter to get hard again.
Step 6: place apples in a large bowl and add cinnamon, nutmeg, sugar, salt and cornstarch. Mix well then gently toss in the blackberries. Try to avoid breaking them.
Step 7: divide dough into 2 balls, one should be slightly larger than the other. Roll out the smaller ball with a bit of flour. Place dough into the pie plate. Place in freezer for 15 minutes.
Step 8: roll out top crust until just slightly larger than the pan. Place between two sheets of plastic wrap and place in fridge for 15 minutes to firm up.
Step 9: place filling in pie plate and dot with the butter. Place top crust over and remove any large excess pieces of dough. I then fold the top crust under the bottom and then crimp edges. Cut out some slits or a hole in the crust to let out steam.
Step 10: brush with milk and sprinkle with vanilla sugar or some course sugar. Bake for 1 hour – 1 hour and 10 minutes in a 375 degree F oven. Let cool before cutting or the filling will be all runny. I like to serve with homemade vanilla ice cream.