real life test kitchen: jamie oliver’s apple pie

This is an update to one of our favorite posts!

Apple pie is one of those things I never thought I would make myself. It seemed like something that would require a great deal of skill and patience, not to mention equipment — none of which I have! But then a couple of years ago I stumbled across Jamie Oliver’s Apple Pie recipe. It’s one of his “top ten” favourites in this book Jamie’s Dinners. I don’t know if it was the lovely photo or the casual way the recipe was written, but it seemed like something I could handle with my limited baking skills — and it was! I have since made it three or four times. The secret to the recipe is lemon rind — added to both the crust and apples, which you saute on the stove for a bit with brown sugar and cranberries. Also, because it is “rustic” style, the crust doesn’t have to be perfect. Just patch up those holes.

What You Need

for the pastry
2 cups of  flour
10 tbs butter
1 lemon rind grated
• 2 egg yolks
2/12 tbs sugar

for The filling

1 large Bramley cooking apple
4 eating apples
3 tbs brown sugar
1/2 tsp ground ginger
a handful raisins
1/2 lemon’s zest
1 egg yolk with splash of milk.

How To Make.

1. Preheat the oven 300.
2. Make the pastry in a food processor by mixing up the flour, sugar, a pinch of salt, lemon zest and the butter into cubes. Add egg yolk and tiny splash of water. Mix until it resembles bread crumbs. Then use your hands to mix together into a dough.
3. Divide your pastry in half. Roll out half onto a flour dusted surface until it’s about a 1/4 inch thick. If it tears, just patch it up. Lay the pastry into a butter metal pie pan.
4. Wrap the remaining dough in plastic wrap and put both in the fridge for a while.

Make the Filling:
1. Quarter and peel the apples and cut them into small slices.
2. Add them to a pan with sugar, lemon zest and raisins. Add a tbs spoon of water.
3. Simmer for about 5 minutes until apples are just tender.
4. Remove from heat and let cool completely.

Finish the pie:
1. Take the pan and dough out of the fridge.
2. Pour the cooled down apple filling into the pan.
3. Roll out the remaining half of the dough and place on top of the filling.
4. Brush the top of the pie with egg and milk wash, then using a small sharp knife, make a couple of small incisions in the center.
5. Bank for 45 minutes or so.
6. Serve hot with ice cream!

Angela M.

Ellen

Is it lemony at all? I’m always hesitant to try recipes that call for lemon or lemon zest because I don’t like a lemony/citrusy flavor. But it looks and sounds DELICIOUS!

Angela M.

You can definitely notice the lemon, but it’s subtle. It makes the pie taste… light? I’m sure you could use a bit less if it’s not your thing!

It looks great! I spend Thanksgiving out in the country at my fiance’s uncle’s house, with about a gazillion people, many of whom are farmers. I don’t know if I could take an apple pie – it would only feed maybe 1/5 of the people who are there. I usually take slightly spicy fudge (added cinnamon and a tiny bit of chile powder) or walnut brownies. Might try the pie for the more private Xmas celebration, though, which is for fewer than 8 people.

I checked “Jamie’s Dinners” out of the library, but never did get around to making anything from it. Reacquainting myself, right now, with HT Cook Everything, The New Best Recipe, and our old Pillsbury Family Cookbook, which we used as the basis for delicious maple-braised pork chops this past week. :)

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Adrian

This has to be one of the easiest apple pies to make. What is great about Jamie’s recipes is the flexibility…. You can substitute cranberries with your favorite dried fruit. I also soak the dried fruit to plump them up, and use whiskey! I have used wheat and gluten free flour for celiac friends, and it still tastes amazing. I use Baileys instead of the milk for creaminess. Seriously easy cooking, and the house smells amazing during the baking! You will never buy store bought apple pie again. One thing… NEVER forget the lemon, it absolutely lifts the pastry to a new level.