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!
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𧥠Why Youâll 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 Coxâs 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.
â 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.
đ 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 Coxâs 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:
- In a slow-speed mixer, combine the sugar and butter until barely combined; do not cream the mixture.
- Before adding the last half of the flour mixture to the butter, whisk the flour, baking powder, and salt together.
- Mix on the lowest speed until a paste forms, then add the remaining half of the flour.
- 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.
- Cover with plastic wrap and refrigerate. Let to rest for at least 2 hours before rolling.
Filling:
- 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.
- Add the Cox’s apples and cook until they’re mushy but still hold their shape.
- Transfer to a roasting dish and spread the compote out; this will speed up the cooking time.
Glaze:
- Combine the sugar and egg whites in a mixing bowl.
To make the pie:
- Just before you’re ready to use the pastry, remove it from the refrigerator. It will be less difficult to handle in this form.
- Roll out two halves of the dough until they are approximately ½ cm thick.
- Butter or grease the pie dish. Line the bottom of the baking dish with a single sheet of puff pastry.
- 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.
- 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.
- Make a hole in the top using the tiniest cutter in your kit.
- Apply the egg white glaze with a brush and garnish with a little additional sugar.
- Depending on the size of your pie, bake it in a preheated oven at 180â°c for around 20-25 minutes.
- Top with vanilla pie cream or custard and serve hot. Alternatively, you might have a cold slice for breakfast.
đ 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.
đ¨ 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.
đ 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 350â°F 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.
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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
Description
James Martinâs 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
- In a slow-speed mixer, combine the sugar and butter until barely combined; do not cream the mixture.
- Before adding the last half of the flour mixture to the butter, whisk the flour, baking powder, and salt together.
- Mix on the lowest speed until a paste forms, then add the remaining half of the flour.
- 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.
- Cover with plastic wrap and refrigerate. Let to rest for at least 2 hours before rolling.
- 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.
- Add the Coxâs apples and cook until theyâre mushy but still hold their shape.
- Transfer to a roasting dish and spread the compote out; this will speed up the cooking time.
- Combine the sugar and egg whites in a mixing bowl.
- Just before youâre ready to use the pastry, remove it from the refrigerator. It will be less difficult to handle in this form.
- Roll out two halves of the dough until they are approximately ½ cm thick.
- Butter or grease the pie dish. Line the bottom of the baking dish with a single sheet of puff pastry.
- Pinch the dough into all of the corners, making sure to leave a little overhanging pastry around the dishâs perimeter. Fill the dish up to the edge with the compote.
- 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.
- Make a hole in the top using the tiniest cutter in your kit.
- Apply the egg white glaze with a brush and garnish with a little additional sugar.
- Depending on the size of your pie, bake it in a preheated oven at 180â°c for around 20-25 minutes.
- Top with vanilla pie cream or custard and serve hot. Alternatively, you might have a cold slice for breakfast.
Sweet Pie Pastry:
Filling:
Glaze:
To make the pie:
Notes
- Chilled Dough:Â Refrigerate pastry for at least 2 hours before rolling for easier handling.
Even Spread:Â Ensure an even compote distribution, reaching the pieâs edges.
Perfect Seal:Â Press pastries together, creating a tight seal to prevent filling leakage.
Glorious Finish:Â Apply the egg white glaze generously, garnishing with sugar for a golden, sweet touch.
James Martin Apple Pie Recipe