Apple Pie Recipe
Apple Pie is a family favourite here in the Barossa. We regularly have seasonal school holiday bake-offs at the Market with local chefs such as Ryan Edwards from award winning restaurant Appellation judging the contestant offerings.
This recipe is a simple to bake apple pie – perfect for the beginner or the busy person in a rush.
- 2 cup self-raising flour
- 125 g butter
- 2 tbs sugar
- 1 egg
- 2 tbs water
- 6 large Trevallie Orchard Apples cooked
- 3/4 cup water
- 1 tbs sugar *to taste
Peel and slice apples into a medium size pot with sugar and water.
Bring to boil and simmer until cooked. Drain and cool.
Sift flour into mixing bowl and add sugar and butter. Rub in with fingers until mixture resembles crumbs.
Add beaten egg and water.
Roll out half the mix with rolling pin adding flour as needed. Cover bottom of greased and floured pie dish with rolled out pastry, add apples and repeat with the rest of the pastry on the top.
Cut around edge of pie dish with a knife and press layers together with a floured fork. Brush with a little milk and sprinkle with caster sugar.
Bake at 180C (170C fan forced) for approximately 45-60 minutes until brown.
Serve with ice cream from our very own Barossa Valley Ice Cream Company or fresh cream from Jersey Fresh
Apples are usually in season between Spring through to Winter. Check the Seasonal Produce Guide for more information.