Minted Apple Pie Recipe

Minted Apple Pie Recipe

Ingredients: Serves 6-8

275 g plain (all-purpose) flour
30 ml/2 tbsp icing (confectioners') sugar

175 g unsalted (sweet) butter, diced
1 egg, separated
Cold water, to mix
900 g eating (dessert) apples, sliced

Finely grated rind and juice of 1 lemon

15 ml/1 tbsp dried mint
40 g caster (superfine) sugar
15 ml/1 tbsp cornflour (cornstarch)


Sift the flour and icing sugar into a bowl. Add the butter and rub in with the fingertips. Mix with the egg yolk and enough cold water to form a firm dough. Wrap in clingfilm (plastic wrap) and chill for 30 minutes.

Meanwhile, toss the apple slices in the lemon rind and juice, the mint, 2 tbsp of the caster sugar and the cornflour.

Roll out a good half of the pastry (paste) and use to line a 20 cm/8 in fairly deep pie dish. Fill with the apple mixture. Roll out the remaining pastry. Dampen the edge of the pastry all round the dish and place the remaining pastry in position, pressing gently but firmly round the edge. Trim, knock up and flute with the back of a knife. Use the pastry trimmings to make attractive shapes and use to decorate the top of the pie. Brush with egg white and sprinkle with the remaining caster sugar. Make a hole in the centre to allow steam to escape. Bake in a preheated oven at 200C/400F/gas mark 6 for about 35 minutes until crisp, golden and cooked through.

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