Chef Laura’s comforting family favourite apple pie recipe inspired by cherished Sunday afternoons at Granny's house.
As September arrives, so does one of Ireland's most loved seasonal fruits – the apple. Crisp, naturally sweet and incredibly versatile, apples are at their very best during autumn, making them a staple ingredient in both sweet and savoury dishes.
Choosing seasonal produce means enjoying ingredients at their peak for flavour while supporting local growers and reducing food miles. Whether they're enjoyed fresh as a snack, added to salads, cooked into comforting desserts or paired with savoury dishes, apples are a true kitchen favourite.
One recipe that perfectly captures the comfort of the season comes from our very own Chef Laura Doherty, whose treasured family recipe has been passed down through generations.
Granny's Apple Pie
"I have chosen this recipe as it reminds me of my strong, independent granny who lived until she was 96 years old. She used to make our family her apple pie every Sunday when we visited. She was a wonderful baker and passed her recipe down through the generations. My mum now makes Granny's apple pie just as often, and to this day, the smell of a freshly baked pie coming out of the oven reminds me of my childhood and learning to cook in my granny's kitchen."
– Chef Laura Doherty
Ingredients
Filling
- 650g cooking apples, peeled, cored and thinly sliced
- 75g caster sugar
- 1 tbsp cinnamon
- 1 tbsp mixed spice
Pastry
- 225g plain flour
- 140g butter, diced
To Finish
- 1 egg, beaten with a dash of milk
- Sugar, for sprinkling
To Serve
- Fresh whipped cream
Method
- Preheat the oven to 200°C.
- Arrange half of the apple slices in a shallow 900ml pie dish and sprinkle with the caster sugar, cinnamon and mixed spice. Add the remaining apples and pour over 3 tablespoons of cold water.
- To make the pastry, rub the butter into the flour until it resembles fine breadcrumbs. Add around 2 tablespoons of cold water and mix until a smooth dough forms.
- Roll out the pastry and cut into strips. Arrange the strips in a lattice pattern over the apples, seal the edges and chill for 30 minutes.
- Brush with the egg wash, sprinkle with sugar and cut a small slit in the centre to allow steam to escape.
- Bake for 30–35 minutes, until the apples are tender and the pastry is crisp and golden.
- Serve warm with a generous dollop of whipped cream.
Enjoy!
