Want to know how to make our deliciously tempting Magner’s Apple Pie? Chef Gary shares his secret!
Crust – 12 oz A/P Flour
Crust – 8 oz Butter, Chilled & Cubed
Crust – Half cup of Ice Cold Water
Filling – 4 lb Granny Smith Apples
Filling – 2 oz Magner’s Irish Cider
Filling – 5 oz Granulated Sugar
Filling -Quarter cup of Cold Water
Filling – 3 Tblsp Cornstarch
Topping – 4 oz Butter Cubed
Topping – 8 oz A/P Flour
Topping – 6 oz Brown Sugar
Topping – Half tsp Cinnamon
Topping – 2 oz Oats
- First off we wash & peal our ‘Granny Smith Apples‘. Once you have done this grab yourself a chopping board and knife and proceed by cutting your apples into nice and thin slices(this is because you want your apples to cook through thoroughly)
- Now that the apples are pealed and cut it is time to make the crust. Add the flour into your mixing bowl along with your Chilled Butter. If your butter is not chilled then it is going to melt into your crust which means the apple pie may not turn out as you would like it to.
- Mix the flour and chilled butter together with your preference of a food processor or your finger tips which ever you prefer. Make sure you mix the butter right into the flour with your fingertips until it has the consistency of a course crumb.
- Make a well in the centre of your mixture and pour in your half cup of Ice Cold Water. Mix the Flour, Butter and Ice Cold Water until your dough comes together. If the dough does not appear to be staying together as it should add a little more water(but not too much or your mixture will be too moist)
- Turn your dough out onto a floured surface to bring it together into a stiff dough ball, then wrap it and put it into the fridge while you get your filling ready.
- Now get yourself a deep pan and empty the contents of all your apples into the pan(no oil or water). Next into the pan goes your 5 oz’s of granulated sugar and then over that you pour your 2 oz’s of Magner’s Irish Cider.
- Stir the mixture of apple’s, sugar and Magner’s over the heat until you can see the juices forming at the base of the pan.
- Mix your Cornstarch in with your Quarter Cup of Cold Water (it is not recommended that you use warm water as the cornstarch would get very lumpy)
- We then mix or Cornstarch mixture into our Apple and Magner’s mix.
- Take your dough out of the fridge and place it on a flat surface(kitchen sideboard) and dust it with flour to ensure it does not stick.
- Press the dough out with your hands into a rough circle and then make it smoother and rounder by using a rolling pin to complete the process.
- When the dough has been rolled out into a not too perfect circle. Drape it over the rolling pin to keep it’s shape and place it over your round baking tin.
- If it does not fall naturally into the tin, then ease it in yourself but be gentle so as you do not tear the dough.
- Once it is in the tin nicely, get a knife and cut off the excess dough around the edge’s of the baking tin.
- Empty the apple and Magner’s Cider filling into the baking tin
- Now come’s the topping.
- In a mixing bowl pour in 8 oz’s of flour, the Oats, Brown Sugar and mix these all up together.
- Place your 4 oz’s of Cubed Butter into the mixture and mix in until your mixture is crumbly. The sprinkle half a teaspoon of Cinnamon into the mixture.
- You can then pour the mixture in on top of your cooked apples & Magner’s Cider. Do not pack it in or push it down. The topping has to be light and sit nicely on top of the filling.
- Place the Pie into the oven at 350 for 1.5 hours.
- Remove from the oven and let cool.
- Voila! There you have it, served with Vanilla Ice-Cream or Freshly whipped cream it’s a delicious Magner’s Apple Pie.