How I love apple pie,
it just screams home baked goodness. Plus you can make it at anytime of year as
apples are always in the fruit shops. I don’t like to think of how apples are
always around, I hate the idea of fruit and veg being kept in oxygen controlled
environments, it just seems to go against nature. However that seems to be the
way of the world now. I live in hope that the little fruit shop doesn’t do this
and that it’s only the big supermarkets however you never know. Ok well on to
better things, such as….. Apple Pie.
It is absolutely
essential to eat apple pie with mountains of freshly whipped cream. Yes that
right essential, it’s a must. The two just seem to pair so well, if you’re out
of cream I guess ice cream will just have to do.
Cut the butter into cubes and rub
into the flour until it resembles breadcrumbs, alternatively use a food
processor and pulse. Stir in the sugar then add the egg yolks and water, stir
until the mixture forms a dough. Wrap and then chill for 60 minutes or until
Roll out half the dough using a
rolling pin, and place into a 20cm cake tin.
To make the filling, peel and chop
the apples into pieces. Place in a large saucepan on a medium heat. Cook until
the apples soften slightly. Pour into the cake tin.
Roll out the remaining pastry and
place over the top of the pie. Alternatively cut into strips and place over the
pie. Bake for 45 minutes or until golden brown.