James Martin Apple Pie Recipe

James Martin Apple Pie Recipe

James Martin’s Apple Pie is an exquisite treat featuring a distinctive sweet crust, a juicy apple filling, and a shiny egg white glaze, that requires 3 hours to be ready!

Try More James Martin Recipes:

🧡 Why You’ll Love This Apple Pie Recipe:

  • Buttery Perfection: The sweet pastry, with its blend of butter and cream, creates a rich and flaky crust.
  • Apple Medley: A delightful mix of Bramley and Cox’s apples, infused with vanilla and sugar, results in a flavorful, textured filling.
  • Elegant Presentation: The pastry’s golden finish, adorned with an egg white glaze, presents a visually appealing dessert.

❓ What Is James Martin’s Apple Pie Recipe?

James Martin’s Apple Pie is in a unique sweet pastry, filled with a blend of Bramley and Cox’s apples, sugar, and vanilla, topped with an egg white glaze for a golden finish.

James Martin Apple Pie Recipe
James Martin Apple Pie Recipe

🍏 James Martin Apple Pie Ingredients

Sweet Pie Pastry:

  • 220g unsalted butter chilled
  • 280g caster sugar
  • 560g strong flour
  • 15g baking powder
  • 6g salt
  • 250g double cream

Apple Pie Filling:

  • 125g butter
  • 5 Bramley apples, peeled, cored, and roughly chopped
  • 5 Cox’s apples, peeled, cored, and roughly chopped
  • 1 vanilla pod, halved and scraped
  • 250g caster sugar
  • 150g sultanas, soaked overnight (optional)

Egg White Glaze:

  • 2 egg whites
  • 100g caster sugar

🥮 How To Make James Martin Apple Pie

Sweet Pie Pastry:

  1. In a slow-speed mixer, combine the sugar and butter until barely combined; do not cream the mixture.
  2. Before adding the last half of the flour mixture to the butter, whisk the flour, baking powder, and salt together.
  3. Mix on the lowest speed until a paste forms, then add the remaining half of the flour.
  4. Add the double cream little by little and stir until a dough forms. Remove the dough from a fridge and shape it into the desired shapes and sizes on a floured surface.
  5. Cover with plastic wrap and refrigerate. Let to rest for at least 2 hours before rolling.

Filling:

  1. In a heavy-bottomed saucepan, melt the butter. Add the sugar, vanilla, and Bramley apples. Cook, stirring occasionally, over medium heat for 8 to 10 minutes, or until the apples are mushy but not pureed.
  2. Add the Cox’s apples and cook until they’re mushy but still hold their shape.
  3. Transfer to a roasting dish and spread the compote out; this will speed up the cooking time.

Glaze:

  1. Combine the sugar and egg whites in a mixing bowl.

To make the pie:

  1. Just before you’re ready to use the pastry, remove it from the refrigerator. It will be less difficult to handle in this form.
  2. Roll out two halves of the dough until they are approximately ½ cm thick.
  3. Butter or grease the pie dish. Line the bottom of the baking dish with a single sheet of puff pastry.
  4. Pinch the dough into all of the corners, making sure to leave a little overhanging pastry around the dish’s perimeter. Fill the dish up to the edge with the compote.
  5. Roll out the second piece of pastry and place it on top to create the lid. Bring the two pastries together by pressing your thumb on the edge.
  6. Make a hole in the top using the tiniest cutter in your kit.
  7. Apply the egg white glaze with a brush and garnish with a little additional sugar.
  8. Depending on the size of your pie, bake it in a preheated oven at 180⁰c for around 20-25 minutes.
  9. Top with vanilla pie cream or custard and serve hot. Alternatively, you might have a cold slice for breakfast.

💭 Recipe Tips

  • Chilled Dough: Refrigerate pastry for at least 2 hours before rolling for easier handling.
  • Even Spread: Ensure an even compote distribution, reaching the pie’s edges.
  • Perfect Seal: Press pastries together, creating a tight seal to prevent filling leakage.
  • Glorious Finish: Apply the egg white glaze generously, garnishing with sugar for a golden, sweet touch.
James Martin Apple Pie Recipe
James Martin Apple Pie Recipe

🍨 What Goes Well With Apple Pie?

Complement apple pie with a scoop of vanilla ice cream, fruit jam, chocolate sauce, or a dollop of whipped cream to enhance its flavors.

🎚 How To Store Leftovers Apple Pie?

  • In The Fridge: Refrigerate leftover apple pie in a sealed container for up to 4 days.
  • In The Freezer: Freeze leftover apple pie in slices, separated by parchment paper, for up to 3 months. Leave to thaw in the fridge before eating.

🥵 How To Reheat Leftovers Apple Pie?

  • Oven: Reheat apple pie slices in a preheated oven at 350⁰F for 15 minutes until warmed.
  • Microwave: Microwave apple pie slices on medium power for 30 seconds to 1 minute until heated through.

FAQs

Is it better to cook apples before baking pie?

Baking apple slices before pie ensures a tender texture, intensifies flavors, and prevents a soggy crust, yielding a more tasty pie.

What is the best thickener for apple pie filling?

Cornstarch is the best thickener for apple pie filling, offering a smooth consistency and clear appearance without altering the fruity flavor.

Should you Prebake your pie crust for apple pie?

No need to pre-bake the pie crust for apple pie; the filling cooks perfectly during baking for a savory result.

Is it best to make apple pie the day of or before?

It’s best to make the apple pie filling a day ahead for enhanced flavors, allowing the ingredients to meld and intensify.

Try More James Martin Recipes:

James Martin Apple Pie Nutrition Facts

Amount Per Serving

  • Calories 296
  • Total Fat 14g
  • Saturated Fat 4.7g
  • Cholesterol 0mg
  • Sodium 251mg
  • Potassium 81.3mg
  • Total Carbohydrates 43g
  • Dietary Fiber 2g
  • Sugars 20g
  • Protein 2.4g

James Martin Apple Pie Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time: 25 minutesRest time:2 hours Total time:2 hours 55 minutesServings:8-10 servingsCalories:296 kcal Best Season:Suitable throughout the year

Description

James Martin’s Apple Pie is an exquisite treat featuring a distinctive sweet crust, a juicy apple filling, and a shiny egg white glaze, that requires 3 hours to be ready!

Ingredients

    Sweet Pie Pastry:

  • Apple Pie Filling:

  • Egg White Glaze:

Instructions

    Sweet Pie Pastry:

  1. In a slow-speed mixer, combine the sugar and butter until barely combined; do not cream the mixture.
  2. Before adding the last half of the flour mixture to the butter, whisk the flour, baking powder, and salt together.
  3. Mix on the lowest speed until a paste forms, then add the remaining half of the flour.
  4. Add the double cream little by little and stir until a dough forms. Remove the dough from a fridge and shape it into the desired shapes and sizes on a floured surface.
  5. Cover with plastic wrap and refrigerate. Let to rest for at least 2 hours before rolling.
  6. Filling:

  7. In a heavy-bottomed saucepan, melt the butter. Add the sugar, vanilla, and Bramley apples. Cook, stirring occasionally, over medium heat for 8 to 10 minutes, or until the apples are mushy but not pureed.
  8. Add the Cox’s apples and cook until they’re mushy but still hold their shape.
  9. Transfer to a roasting dish and spread the compote out; this will speed up the cooking time.
  10. Glaze:

  11. Combine the sugar and egg whites in a mixing bowl.
  12. To make the pie:

  13. Just before you’re ready to use the pastry, remove it from the refrigerator. It will be less difficult to handle in this form.
  14. Roll out two halves of the dough until they are approximately ½ cm thick.
  15. Butter or grease the pie dish. Line the bottom of the baking dish with a single sheet of puff pastry.
  16. Pinch the dough into all of the corners, making sure to leave a little overhanging pastry around the dish’s perimeter. Fill the dish up to the edge with the compote.
  17. Roll out the second piece of pastry and place it on top to create the lid. Bring the two pastries together by pressing your thumb on the edge.
  18. Make a hole in the top using the tiniest cutter in your kit.
  19. Apply the egg white glaze with a brush and garnish with a little additional sugar.
  20. Depending on the size of your pie, bake it in a preheated oven at 180⁰c for around 20-25 minutes.
  21. Top with vanilla pie cream or custard and serve hot. Alternatively, you might have a cold slice for breakfast.

Notes

  • Chilled Dough: Refrigerate pastry for at least 2 hours before rolling for easier handling.
    Even Spread: Ensure an even compote distribution, reaching the pie’s edges.
    Perfect Seal: Press pastries together, creating a tight seal to prevent filling leakage.
    Glorious Finish: Apply the egg white glaze generously, garnishing with sugar for a golden, sweet touch.
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