As fall approaches, there’s nothing quite like the taste of warm, delicious apple pie to satisfy your sweet tooth. With the help of James Martin’s fabulous apple pie recipes, you can create the perfect dessert to celebrate the season.
First up, we have James Martin’s apple pie, a classic recipe that will transport you back to your childhood. To get started, you’ll need:
-450g/1lb shortcrust pastry
-1kg/2lb cooking apples (such as Granny Smiths), peeled, cored and sliced
-150g/5oz golden caster sugar
-1 tsp ground cinnamon
-1/2 tsp ground ginger
-1/2 tsp ground nutmeg
-25g/1oz unsalted butter, cut into small cubes
-1 free-range egg, beaten
To prepare, roll out your pastry on a floured surface until it’s large enough to cover your pie dish. Use the pastry to line the dish and trim any excess. Preheat your oven to 200C/180C Fan/Gas 6.
Next, fill your pastry case with the sliced apples, sugar, spices and butter. Roll out the remaining pastry and use it to cover the top of your pie. Brush the beaten egg over the pastry, then bake for 45-50 minutes, or until golden brown.
Once you’ve mastered the classic apple pie, why not try James Martin’s deep pan apple pie with Armagh honey cream? This indulgent recipe includes:
-900g/2lb Bramley apples, peeled, cored and sliced
-100g/4oz golden caster sugar
-25g/1oz unsalted butter
-1 lemon, zest and juice
-2 tsp ground cinnamon
-1/2 tsp ground nutmeg
-500g/17oz shortcrust pastry
-175g/6oz plain flour
-75g/3oz cold unsalted butter, cubed
-75g/3oz caster sugar
-2 free-range eggs, beaten
-75ml/3fl oz double cream
-1 tbsp Armagh honey
To start, preheat your oven to 200C/180C Fan/Gas 6. Place your sliced apples into a large pan with the sugar, butter, lemon zest and juice, cinnamon and nutmeg. Cook over a low heat until the apples are soft and caramelised.
Next, make the pastry by rubbing the butter and flour together until the mixture resembles breadcrumbs. Stir in the caster sugar and one of the beaten eggs, then knead gently to form a soft dough.
Roll out two-thirds of the pastry on a floured surface and use it to line a deep 20cm/8in pie dish. Fill the dish with the apple mixture, then roll out the remaining pastry to form a lid. Use a fork to crimp the edges of the pastry together, then brush the remaining beaten egg over the top.
Bake the pie for 45-50 minutes, or until the pastry is golden and crisp. While the pie is cooking, whip the double cream with the honey to form soft peaks.
Serve the deep pan apple pie with a generous dollop of Armagh honey cream on top.
Whether you prefer a classic apple pie or an indulgent twist, James Martin’s recipes are sure to impress. So why not channel your inner baker this fall and whip up a delicious apple pie for your loved ones to enjoy?
