This apple pie recipe is super easy and tastes absolutely delicious. It’s a great way to use up any bruised apples and is a tasty treat.
I hate food waste, so find an apple pie a brilliant way to use up apples that have seen better days.
Apple pie recipe
Here’s how to make a delicious apple pie:
After you’ve peeled (eat that it’s yummy!), cored and chopped up your apples you’re ready to get them into your pie.
Don’t worry too much about the apple pieces being the same sizes – just chop them roughly.
Pat the apple dry slightly, so there’s not too much moisture with a tea towel or kitchen roll. Then coat it in a bowl with the cinnamon, sugar and flour, so the apples are fully covered.
Get the pie ready by rolling out the puff pastry. Place 2/3 of the pastry into the base of a baking tin. Leave a small lip on the edge so you can use this to seal the top. Save the remaining 1/3 of the pastry to use it for the top of the pie.
Pop the apples into the pie, add the pastry lid on top and seal the edges. Brush the top with egg white and sprinkle a little sugar on top.
Also, it’s a good idea to add a few holes in the pastry to allow steam to escape.
You can make a little decoration with any leftover pastry if you’ve got time 🙂
Once it’s cooked, it will have a lovely golden brown on top. Serve with homemade custard or ice cream.
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Super Easy Apple Pie
- 5 large apples peeled, cored and chopped
- 140 g sugar
- 1/2 tsp cinnamon
- 3 tbsp flour
- Puff pastry
- Egg for glazing
- Roll the puff pastry out and place 2/3 of it so it lines your baking tin and leaves a little lip at the edge so you can use this to seal the top on. Leave the remaining 1/3 of the pastry to cover the top of your baking tin.
- Place the chopped apples on some kitchen roll and pat them to dry them. Put the cinnamon, sugar, flour and apples in a bowl and mix, ensuring the apples are fully coated. Place the apples in your pastry lined baking tin.
- Put the remaining pastry on top and press the edges to seal. Brush with egg white, sprinkle a little sugar on top and make some holes to allow the steam to escape.
- Bake for 40 minutes at 180 C until the pastry turns golden.