Classic Apple Pie

Thankfully Autumn has arrived to Rome and I have welcomed the crisp morning temperatures with open arms.  Don’t get me wrong, I love summer, but we had such a long summer this year with constant high temperatures and not a cool change in sight.  I’m using the excuse of cool evenings to start pulling out all the comfort recipes I love, although for a classic American Apple Pie, you don’t really need an excuse.. anytime is perfect! I love this served warm with vanilla ice cream.



Double crust pastry.  Double this recipe if you want pastry on the top and bottom.

  • 2 1/4 Cups plain flour
  • 1.5 tsps sugar
  • 3/4 tsp salt
  • 115g cold butter, cut into small cubes.
  • 1/3 cup solid vegetable shortening (I used CRISCO)
  • 5 – 6 tblsp ice water

** In a food processor (I used my kitchenAid), combine flour, sugar & salt. mix well. Add butter & shortening. Mix well until combined. Add ice water 1 tablespoon at a time, adding enough water until dough begins to clump together.  Divide into two balls, shape into a disk, wrap in plastic wrap and refrigerate for an hour or overnight. (I refrigerated overnight).


  • 5 – 6 granny smith apples, peeled and cored.
  • 2 tablespoons (tblsp) lemon juice
  • 3/4 cup sugar (I used muscovado)
  • 3 tblsp flour
  • 1 teaspoon (tsp) cinnamon + 1/4 tsp grated nutmeg.  (I used mixed spice)
  • 2 tblsp butter, cut into small pieces.

*Preheat oven to 220°C.

  1. Roll out pastry on a lightly floured surface, drape over rolling pin and ease into a 18cm-20cm ovenproof pie dish. (I used a deep quiche dish).  Refrigerate.
  2. Cut apples into thick slices, place in a large bowl and toss with lemon juice. In a small bowl, combine sugar, flour, and spices and stir until combined. Add to apples, tossing well until evenly coated with all of the sugar mixture.
  3. Roll out remaining pastry. Add apples to pie shell and dot with butter. Place pastry over filling and press down to form a rim around the border. Cut 3 slits in centre of top pastry.

*Bake pie in lower third of oven for 15minutes. REDUCE oven temperature to 180°C. Bake for 40-45minutes, or until filling bubbles and crust is browned.

**I also dotted the apples with a little jam before covering with pastry…. just a small amount. I used  italian jam made with visciole. (a type of cherry).

***Needless to say this is delicious eaten warm with a generous serving of vanilla ice-cream!