Apple Pie

Apple Pie

Yields one 28cm pie

For the flaky tart dough


1 tsp salt

150 water, very cold

455 gr AP flour

300 gr butter


  1. Add the salt to the water and keep it very cold.
  2. In a food processor, put the flour in the bowl with the butter cut in cubes. Pulse briefly until the mixture forms large crumbs.
  3. Add the water-salt mixture and pulse until the dough begins to come together to a ball. You should b able to see some butter chunks.
  4. Wrap the dough in plastic wrap and chill for about 2 hours. 

For the crumble topping


100 gr AP flour

40 gr walnuts, finely chopped

75 gr sugar

20 gr oats

pinch of salt

1/2 tsp cinnamon

100 gr butter, cold


  1. Combine flour, walnuts, sugar, oats, salt and cinnamon in a bowl.
  2. Cut the butter in small cubes and add to the dry ingredients.
  3. Using your fingers, combine the butter with the dry ingredients until all butter is dispersed.
  4. Chill till needed.

For the filling


4 large apples

2 tbsp flour

3 tbsp sugar

1/2 tsp salt

2 tbsp lemon juice

Lemon zest from 1/2 lemon

2 tbsp butter

Apple sauce ( Blend 2 apples with vanilla extract, cinnamon, cloves, nutmeg and allspice in a food processor)


  1. In a bowl, place the apples cut in slices.
  2. In another bowl, combine flour, sugar, salt, lemon juice and lemon zest and mix well with a spoon.
  3. Add the flour mixture to the apples and toss together.
  4. Cut the butter and the apple sauce in small cubes and mix well.

Assemble and bake the pie

  1. Remove the dough from the frIdge. Roll out on a floured surface and place in the 28cm pie shell.
  2. Fill in the apple mixture.
  3. Distribute the crumble topping over the apple mixture.
  4. Refrigerate the pie for 15 minutes. 
  5. Bake the pie for 1hr and 20 minutes in a preheated oven at 180C.

*Recipe adapted from the Tartine Cookbook

You can see all my favourite kitchen tools in my Amazon storefront 

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