Easy Apple Pie
This straightforward apple pie combines a flaky homemade crust with a sweet, cinnamon‑spiced apple filling. It’s perfect for a comforting dessert any time of year.
Instructions
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Prepare the pastry
Combine the plain flour, unsalted butter, and lard by hand until the mixture resembles breadcrumbs. Add cold water a little at a time, kneading until a dough forms. Shape the dough into two rounds, wrap, and chill in the refrigerator for 1 hour. -
Make the filling
Peel, core, and slice the apples. Place them in a bowl, then add sugar, cinnamon, and lemon juice. Toss to coat the apples thoroughly. Let the mixture rest for about 20 minutes until the apple juices are released. -
Thicken the juice
Stir the apples to collect the released juice. Mix the corn flour into the juice and cook over low heat, stirring, until the liquid thickens. -
Assemble the pie
Roll out one portion of the chilled pastry and line a greased pie tin, pressing gently to fit the bottom. Pour the thickened juice over the apple slices, mixing to coat, then fill the crust with the apple mixture. Roll out the second pastry round and place it on top. Brush the top crust with egg wash and sprinkle with a little sugar. -
Bake
Bake the assembled pie in a pre‑heated oven at 190 °C (375 °F) for 40–45 minutes, or until the crust is golden brown and the filling is bubbling.
Tips
For extra shine, brush the top crust with a beaten egg mixed with a splash of milk before baking. Let the pie cool for at least 15 minutes before slicing to allow the filling to set.
Video
“Easy And Delicious Apple Pie Recipe” by Baking On A Budget, watch on YouTube.
About this recipe
The crust is made by rubbing plain flour together with butter and lard until it resembles breadcrumbs, then adding cold water to form a dough that chills for an hour. The filling uses peeled, cored, and sliced apples tossed with sugar, cinnamon, lemon juice, and a thickened corn‑flour slurry. Once assembled, the pie bakes until golden brown, yielding a tender crust and juicy filling. Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
