Updated: Jan 25, 2019
Today I’m sharing with you our little comfort blanket - cinnamon filled, sweet and buttery Apple Shortbread Pie. This pie really should be called Sheila’s Apple Pie! My sister-in-law bakes best shortbread apple pies ever! I couldn't resist and I had to ask for the recipe.
This pie has buttery and crisp crust, is sweet and salty at the same time as it’s baked on salted butter with a good dose of confectioners’ sugar.
I am adding only a drop of sour cream for extra flaky texture and some wholemeal flour to the pie cover (for the texture and taste). In this recipe apples are well spiced and cooked for some 10-15 minutes before baking.
Overall - fairly quick prep time and easy to work with crust. It’s a buttery and sweet shortbread crust so don’t expect to be able to make elaborate plating with it - all that is required here is to roll it out thin enough to form pie base and pie cover. You may opt to refrigerate the pie for 15 minutes before baking for extra flaky texture.
Yield: 12 servings
Time: 30 minutes prep + 30 minutes cooling + 40 minutes baking
Baking tin: 21cm round pie dish, 5cm deep
- 3 cups (450g) all-purpose flour
- 2 Tablespoons wholemeal flour (optional)
- 260g salted butter, straight from the fridge
- 1 cup (120g) confectioners’ sugar
- 1 egg yolk, straight from the fridge
- 1 Tablespoon sour cream, straight from the fridge
- 1 teaspoon clear lemon juice
- 1-2 Tablespoons ice cold water (optional)
Apple Cinnamon Filling:
- 8 large apples
- 1 teaspoon clear lemon juice
- 2 teaspoons cinnamon
- 1/8 teaspoon nutmeg
- 2 Tablespoons white granulated sugar
- 1 teaspoon potato starch (optional)
1 egg white (leftover) mixed with 1 Tablespoon milk
1. Prepare Pie Crust: Sift flour with confectioners’ sugar. Add cold butter cut into pieces. Using pastry cutter or knife incorporate butter into flour/sugar until crumbly texture is formed. If you don’t have pastry cutter you can use hands - work in the butter into flour and sugar with your fingers then take part of mixture into your hands and make same move you make when your hands are cold. Continue until crumbly texture is formed. Add egg yolk, lemon juice and sour cream to buttery mixture and start forming loose dough. You can add 1-2 Tablespoons of ice cold water if you notice the dough is still too loose. Then transfer the dough onto lightly floured work surface and with few quick moves form the dough. Divide into two flat discs, cover with cling film and refrigerate for minimum 30 minutes (and up to 2 days).
2. Prepare Apple Cinnamon Filling: Peel apples, remove seeds. Cut 6 apples into chunky pieces and grate the remaining 2 apples. In a medium pot combine apples with lemon juice, cinnamon, nutmeg, sugar and potato starch (if using). Cook on medium heat for 15 minutes. Set aside to cool.
3. Preheat oven to 180C. Grease baking tin with butter and sprinkle with flour.
4. Shape your Pie: When ready transfer the 1st dough disc onto lightly floured work surface and roll out 2-3mm thin. Transfer into the baking tin. Don’t worry if the dough cracks slightly - just combine with your fingers. Fill in the base with apple filling (from Step 2) and transfer the baking tin to the fridge. In the meantime prepare the pie cover. I like to add 2 Tablespoons of wholemeal flour (texture and taste) to the pie cover - if you opt to do that transfer the 2nd disc onto work surface, sprinkle with 2 Tablespoons wholemeal flour and work it into the dough. Roll out the 2nd disc 2-3mm thin, roll it around the rolling pin and transfer on top of the pie. Shape the edges of the pie. You may opt to transfer the pie for 15-30 minutes to the fridge (for more flaky texture). Cut X shape in the middle and apply egg wash just before baking.
5. Bake at 180C for 40-45 minutes. Let the pie cool for 30 minutes before serving.
1. Extra crunch: You can sprinkle 1/4 cup of sugar mixed with 1 teaspoon of cinnamon on top of the pie after applying the egg wash.
2. Fruit: rhubarb (mixed with strawberries), pears, plums, cherries all can go into the pie as a filling.