I've never cooked an apple pie before but upon reading Table Magazine's editor, Ariane Ruths family recipe, I decided it was the time! And I wasn't disappointed. The mixture of the syrupy, sweet-cinnamon sauce dripping out from each apple layer with the texture of the short pastry and the nudge of pouring cream in each mouthful was perfect. It's a must. And if you like this recipe, drop in and get a copy of TABLE magazine at Caro.
Pastry for 2 crusts (shortcrust)
2/3 cups of white sugar
1/4 cup of brown sugar2 tbsp plain flour
1/2 tsp of cinnamon
1/4 tsp nutmeg
1/2 tsp of lemon zest
1-2 tsp of lemon juice
6-7 cups of paper this apple slices
1-2 tbsp of butter
1 egg yolk
1. Butter your pie dish and roll out pastry for the first crust.
2. In a small bowl, combine both sugars, the flour, cinnamon, nutmeg and lemon zest.
3. Place 2 tbsp of sugar mixture over the first pie crust and layer with the thinly sliced apples.
4. Add knobs of butter throughout the apple layers and repeat until the mixture runs out.
5. Place the top pastry sheet over the apple layers and press the pastry edges together either with a fork or fingers.
6. Make a hole or cross in the top of the pie. Glaze crust with egg yolk and sprinkle any remaining sugar mixture.
7. Bake for 40-50 mins.