Cinnamon Apple Pie
Serves : 8 slices
Celebrate the glorious flavours of autumn with a delectable twist on a classic cinnamon apple pie - a tender spiced gingerbread dough cradling a luscious cinnamon apple frangipane filling.
Ingredients
For the Pastry
- 60 g Soft Dark Brown Sugar
- 60 g Butter Slightly Salted
- 2 tbsp Golden Syrup or Runny Honey
- 200 g Plain Flour or All Purpose Flour
- 2 tsp Ground Ginger
- ½ tsp Ground Cinnamon
- ½ tsp Mixed Spice
- ¼ tsp Ground Cloves
For the Cinnamon Apples
- 4 Apples Braeburn or Granny Smiths
- 30 g Butter Slightly Salted
- 50 g Caster Sugar Regular or Cinnamon
- ½ tsp Ground Cinnamon
For the Frangipane Filling
- 100 g Butter Slightly Salted
- 50 g Light Soft Brown Sugar
- 50 g Caster Sugar Regular or Cinnamon
- 2 Eggs Medium
- 75 g Plain Flour or All Purpose Flour
- 140 g Ground Almonds
Instructions
To make the pastry
- In a small saucepan, heat the butter, dark brown sugar and Golden Syrup until they have melted together. Allow to cool slightly before using.60 g Soft Dark Brown Sugar, 60 g Butter, 2 tbsp Golden Syrup
- Sieve flour, ground ginger, ground cinnamon, mixed spice and ground cloves together in a large mixing bowl. Alternatively you can use a stand mixer with the paddle attachment.200 g Plain Flour, 2 tsp Ground Ginger, 1/2 tsp Ground Cinnamon, 1/2 tsp Mixed Spice, 1/4 tsp Ground Cloves
- Add the melted butter mixture and using a rubber spatula bring the ingredients together until they start to form a pastry dough. Use your hands to knead the pastry until smooth.
- Add 1-2 tablespoons of cold water to the pastry to help bring it together. It should be a smooth texture and not sticky. If the pastry is crumbly, add a drop more cold water to help the pastry bind together.
- Form the pastry dough into a disc, and wrap in cling film or plastic wrap. Chill in the fridge for at least 30 minutes or overnight. Allow the pastry to come up to room temperature before rolling out
To make the cinnamon apples
- Peel, core and chop the apples into chunks about 1-2cm in size – you want good-sized chunks for adding into the frangipane filling4 Apples
- In a small saucepan, heat the butter, cinnamon and cinnamon sugar until they have melted together.30 g Butter, 1/2 tsp Ground Cinnamon, 50 g Caster Sugar
- Add the chopped apples to the melted butter mixture and gently stir ensuring the apples are coated in the mixture.Cook for 4-5 minutes until the apples are slightly soft but not mushy.
- Allow the apple mixture to cool until ready to use.
To make the pie case
- Take two sheets of baking parchment about 30cm x 25cm and place the pastry between them. Roll out the pastry between the parchment, until it is about 3-4mm thick. The pastry should be rolled out so it is larger than your tart tin and is about 3-4mm in thickness
- Remove the top piece of baking parchment. Using the bottom piece of parchment to support the pastry, lift the pastry over the pie dish and gently press into the base and sides, being careful not to stretch it. Trim off the excess pastry with a sharp knife.
- Chill to the pie case for another 30 minutes before filling and baking.
To make the frangipane filling
- In a large mixing bowl, add the butter, light brown sugar and caster sugar and using a handheld mixer whisk everything together until well combined and you have a pale and fluffy consistency. This should take about 3-4 minutes. Alternatively you can just a stand mixer with the paddle attachment.100 g Butter, 50 g Light Soft Brown Sugar, 50 g Caster Sugar
- Add the eggs, one at a time, mixing well between each addition. You should end up with a runny batter. Don’t worry if it starts to split, add 1 tablespoon of flour to the mixture to bring it back together2 Eggs
- Sieve together the self-raising flour and ground almonds, then gently fold into the frangipane mixture, until you get a silky batter.75 g Plain Flour, 140 g Ground Almonds
- Gently fold through the cooled cinnamon apples so they are evenly distributed. Save some chunks to scatter over the top of the filling before baking
- Pour the frangipane filling into the chilled pie case and scatter the remaining apple chunks on top, gently pushing them into the filling slightly.
To bake the apple pie
- Preheat the oven to 180C/ 350F.
- Place the filled pie dish on a baking sheet and bake the apple pie for 30 minutes.
- Remove the pie from the oven and place a layer of kitchen foil over the top to stop it browning too much. Return the pie to oven to cook for a further 10 minutes or until a skewer inserted in the centre comes out clean.
- Allow the pie to cool, but so it is still warm, before serving with custard or ice cream.
Notes
What size pie dish do I need to use?
This recipe will fit an 8-inch round pie dish. The recipe will make plenty of dough for there to be some leftover pastry; why not use it to make gingerbread chocolate tarts.
How should I store the pie?
The pie should be kept chilled in the fridge, either in an air-tight container or covered with cling film or plastic-wrap.
How long will the pie last for?
I stored correctly and is well sealed, the pie will keep for up to 3 days at room temperature, or up to 5 days if kept chilled. If chilled, allow the pie to come up to room temperature before serving.
Can I freeze the pie?
Yes you can. Make sure that the filling is completely cool and ensure the pie is well wrapped in clingfilm before freezing. The pie will keep for up to 3 months in the freezer. Remember to defrost thoroughly before serving.
What can I do with any leftover gingerbread pastry?
You can keep any leftover pastry for up to 3 days in the fridge, or freeze for up to 3 months. Make sure it is double-wrapped in cling-film.
What can I do with any leftover cinnamon apples?
Any leftover cinnamon apples can be frozen in an air-tight container for up to 6 months, alternatively how about using them to make my toffee apple tart or toffee apple cupcakes.
Nutrition
Serving: 1sliceCalories: 579kcalCarbohydrates: 74gProtein: 9gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 174mgPotassium: 183mgFiber: 5gSugar: 40gVitamin A: 703IUVitamin C: 4mgCalcium: 75mgIron: 3mg
DISCLAIMER
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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