Located in Sydney's Surry Hills, Jillian's Cakery create fresh hand-made cakes & treats for birthdays, special occasions, and corporate events. Here is an exclusive recipe from Jillian herself for Southern style apple pie.
Preheat oven to 200°C and blind bake* one of the pie shells for 10mins - cool completely.
Take the other raw pastry shell out of the pie pan and lay it on a floured bench top. Cut long straight strips of pastry, which will serve to be your lattice for the top of your pie!
Bring oven temperature back down to 180°C.
Peel, core and thinly slice apples and place in a large bowl.
Put in the next 4 ingredients into the apples and together. Let it macerate while preparing your pie shell.
Pile the apple mixture into cooled pie shell and top with latticed* pie dough.
Generously brush the top with egg wash and sprinkle liberally with raw sugar.
Bake for 30 -45 minutes or until golden brown.
*1 blind bake (or pre-bake) means to cook an empty pastry shell before you fill it with your apples to prevent your pastry bottom from going soggy.
*2 lattice is a method of criss-crossing pastry to resemble a latticed pattern. Don’t make it too hard, just lay strips all one way across, then lay another layer of pastry strips down in a cross pattern on top. Easy Peasy!
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