Apple pie: how to make the best?

By following the tricks and tips below, your apple pie will look just like the ones in the adverts. It will have a shiny buttery crust and the filling will hide a mixture of different types of apples, spices, vanilla and a drop of brandy.

Making an apple pie starts with choosing the apples. An unwritten rule dictates the use of different types of apples. Some types of apple soften more quickly, others more slowly. Some apples are more tart, others more sweet. But if you combine apple types, you get a more complex, yet deeper flavour.

1. What apples do you use to make a delicious apple pie?

Apple pie should be made with a combination of tart and sweet apples. We can use:

• Granny Smith apples : classic green apples have a wonderful flavour, but change shape during cooking and remain mushy. Use no more than two of this type in the recipe and be sure to combine them with other types which will still keep their firm shape when cooked.
• Jonagold'' apples: a cross between Golden Delicious and Jonathan, these apples have a wonderful aromatic flavour, are sweet and hold their shape when baked. Suitable for combination with Granny Smith.

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• Fuji'' apples: crisp, firm apples. Just the right balance of sweet and tart. It keeps its shape when baked.
• Golden Delicious'' apples - yellow and sweet apples that keep their shape during baking.

Avoid red apples as their texture and taste make them unsuitable for apple pie.

2. We have the apples, but what about the dough?

Apple pie is famous for its characteristic net shape, which is ensured by a well-made, crumbly dough. If you are making your own shortcrust pastry, rather than using a commercial version, we suggest you make it a day or two in advance. The shortcrust pastry will be well chilled before making the apple pie and will therefore be easier to roll.

3. We have the apples and the dough, but what about the preparation?

We have all the ingredients, now the apple pie is waiting to be made. Peel, clean and slice your chosen apples and drizzle them with a little lemon juice or apple cider vinegar to prevent them from browning. Sprinkle with a little more flour, sugar, cinnamon, nutmeg and vanilla and leave the filling to rest.

Then start preparing the dough. Take the prepared crisp dough balls out of the fridge and warm them at room temperature for about ten to fifteen minutes. Then roll out the dough and line the bottom of the chosen baking tray with the rolled-out dough. Add the seasoned and mashed apples. Do not worry if the apples look a little over the edge of your chosen baking tray, as they will shrink a little during baking.

If you want your apple pie to have that nice baked, photogenic net, use aluminium foil. Cut a piece of foil large enough to cover the whole pie. Make a hole in the centre of the lid to allow the steam to escape. Then bake the pie as directed, but remove the foil during the last 20 minutes of baking to allow the edges to brown slightly.

The full recipe with ingredients and procedures is waiting HERE.