One of my favorite memories of growing up is visiting my Granny and eating a big slice of apple tart (that’s what we call apple pie in Ireland). Whether it had a shortcrust or flaky puff pastry, it was always deliciously buttery and topped with freshly whipped cream. Granny’s Puff Pastry Apple Pie is DA BOMB DIGGITY!
As a teenager, I learned to make all varieties of pastry in my school’s home economics class. I’ve loved baking since I was 12 years old and even now there’s something so cathartic about it.
When I first moved to Boston I was horrified by the premade pie crusts available in my local supermarket. They just weren’t a thing in Ireland. We did have pretty decent quality frozen pastry but most people I grew up with knew how to bake. It was just something you either learned at school or your mom taught you.
I regularly read comments on other blogs from people who swear they can’t make pastry. Trust me, if a 12 year old with NO baking experience can follow the directions and make perfect pastry, you can too! There’s really nothing to be scared or intimidated by.
Yes, some pastries are more time consuming than others – but a delicious shortcrust is very easy to make. And while I’m sharing a slightly more complicated crust today – a buttery flaky puff pastry – I promise as long as you read the directions carefully, you will have great end results!
This applie pie is rustic. There’s nothing fancy about it and that’s the way I like it. In Ireland we use baking apples such the Bramley variety, a large particularly tart apple. While those are not available in the U.S., a Granny Smith is similar in texture and taste and that’s what I now use.
I recommend serving a slice of this apple pie with freshly whipped cream (whipped with sugar added to taste). I also like a warm mug of apple cider to wash it all down.
This pastry is the perfect vehicle for both sweet and savory pies as well as a sausage plait or sausage rolls (my absolute favorite!). If you don’t know what a sausage roll is, Google it. It’s puff pastry heaven.
Since this is a PIE BAKE-OFF between all the Wayfair bloggers, I’m going to throw this out there. I think Granny’s Apple Pie needs to win! So please share this post on Pinterest, Facebook, Twitter and Pinterest, with the hastag #wayfairpiebakeoff. The more you share the better my chance of winning! :-)
- 2 1/2 cups flour
- 2 sticks of very cold unsalted butter (preferably grass-fed Irish butter)
- 1/2 - 3/4 cup of very cold water
- pinch salt
- 1 tsp lemon juice
- 1 egg (to glaze)
- 6-10 Granny Smith apples
- 1/2 cup sugar
- cinnamon (to taste)
- Sieve the flour and salt into a bowl
- Cut both sticks of butter in half so that you have 4 equal pieces. Place 3/4 into the freezer until you're ready to use them
- With your hands (or a knife) rub the remaining 1/4 of the butter into the flour until it's broken up into pea size pieces.
- Mix the lemon juice, water and flour with a butter or palette knife. Only add enough water so the mixture comes together.
- Turn out onto a floured board and knead. Wrap in clingfilm, put it in the fridge and let it relax for 30 minutes (or pop in the freezer for 15 mins).
- Roll out pastry into an oblong. Mark into 3 sections.
- Taking 1/3 of the remaining butter, cut up into pea size pieces and place on the first two sections of the pastry.
- Fold the pastry, placing the plain section on top of the center one, and leftover section on top of the other two.
- Seal the edges with a rolling pin.
- Turn the pastry and roll on into an oblong shape. Again, take the next 1/3 of butter and repeat process.
- Seal the edges with a rolling pin.
- Turn the pastry and roll out again and repeat the process with the last bit of butter.
- Cut in two equal pieces. Wrap in clingfilm and refrigerate for 2 hours (or freeze for 45 minutes).
- Peel core and slice approx. 6 apples.
- Whisk egg in a small bowl and set aside.
- Roll pastry into a circular shape. Use your pie dish as a guide, ensuring pastry is wider in diameter.
- Place pastry into pie dish.
- Fill with cut apples.
- Sprinkle sugar and cinnamon over the top.
- Using a pastry brush, put egg wash all around the perimeter of the pastry (this will help seal it when the top piece goes on).
- Roll out second piece of pastry dough and place over the top of the pie.
- Seal the edges with a knife or fork by pushing down. You can also crimp them with your thumb and forefinger.
- Brush entire pie with eggwash.
- Put three slits in the middle of the pie to help vent it.
- Place in the oven at 425 degrees F. After 15 minutes, reduce heat to 400F and bake for another 20 minutes or until the crust is golden brown.
- Keep an eye on the edges of the pastry. When they start to get golden, place some foil around the edges to stop them from burning.
- When the pie come out of the oven, let it rest for 30 minutes before eating it. This allows it to firm up.
- Sprinkled sugar on top
- Fresh whipped cream
- It is very important when making pastry to keep all the ingredients as cool as possible.
- Do not overwork or over-roll the dough.
- Handle lightly and as little as possible.
- Knead lightly, roll lightly. Never stretch pastry.
- To prevent a soggy base, using a pyrex pie dish is preferable. The heat tends to circulate better. If you only have a ceramic pie dish, then add 15 minutes to the baking time. Cover with aluminum foil for these last 15 minutes so that the top of the pastry doesn't burn but so that the bottom can continue to cook through.