You guys… I finally did it.
I’ve mastered the apple pie!
Okay, well not exactly mastered because I did use store bought pastry, but hear me out.
Prior to this day my apple pies have been a MESS. Too wet, or too dry, or the apples aren’t cooked enough or they’re basically sauce by the time you cut into it. But not this time my friends, not this time. This pie is L.E.G.I.T.
And I also gave it a lil’ tweak and added some chai spice because… Winter?
Speaking of which, it’s the last official weekend of Winter 2016 in Australia. I’m kinda sad… but then again I’ve got a delicious watermelon in my fridge which is making me feel a wholllleeee lot better about it.
As for the fact that I used a store bought pastry… well, nobody’s perfect, right?
Let’s get to the recipe:
Chai Spiced Apple Pie
3 large granny smith apples, peeled, cored and diced
1/4 cup white sugar
1 tsp each of ground cinnamon, cloves, ginger, all spice, nutmeg, and cardamom
1/2 tsp of ground black pepper
juice of 1/2 lemon
2 tbsp melted butter
2 sheets of shortcrust pastry, thawed
Preheat the oven to 180 degrees celsius.
Lay one sheet of pastry in a round pie dish, pressing down lightly. I use this one.
Combine the apples, butter, spices, pepper, lemon juice and sugar in a bowl, mixing until each piece of apple is coated evenly. Pour into the prepared pie dish, and then top with the remaining pastry sheet. Crimp the edges of the pastry together to seal, and cut vents in the top. Don’t skip this step, otherwise the pie will hold too much liquid and be impossible to deal with.
Bake for around 30-45 minutes, until the pastry is nice and browned.
Remove from oven and sit for around 15 minutes, which will allow the mixture inside the pie to thicken slightly, making for easy cutting.
And serve – it’s great with ice cream (obviously)!