Gordon Ramsay Apple Pie Recipe | How to Make Apple Pie Crust | Caramelized Apple Pie Filling

Learn how to make the best apple pie of your entire life!
This recipe is by Gordon Ramsay and presented with my best British/English accent. Sorry, not sorry.
Here's the recipe:
CARAMELIZED APPLE PIE
Serves 8
INGREDIENTS
½ cup sugar, plus extra for sprinkling
½ teaspoon ground cinnamon pinch of freshly grated nutmeg
4 large, tart cooking apples, about 3 pounds in total
4 tablespoons (½ stick) unsalted butter
1 pound, or 1 recipe, sweet tart pastry (recipe below)
1 extra-large egg yolk, beaten with 2 teaspoons water, for egg wash
PREPARATION
Start by preparing the caramelized apple filling. Mix the sugar, cinnamon, and nutmeg together. Peel, quarter, and core the apples, then cut into thick chunks. Place in a bowl and sprinkle with the spiced sugar to coat. Fry the apples in two batches: Melt half the butter in a wide, nonstick frying pan, add half the apple chunks, and fry over high heat until golden and caramelized around the edges, about 5 minutes. Transfer to a large bowl. Repeat with the remaining apples and butter. Let cool completely.
Preheat the oven to 375°F. Roll out about half of the pastry on a lightly floured surface to about ⅛-inch thickness. Overturn an 8-inch pie pan on top of the pastry and cut out a rough circle slightly bigger than the pan. Line the pan with the pastry, lightly pressing down to remove any air pockets, then trim off the excess pastry. Roll out the remaining pastry into another circle, again slightly larger than the pan, for the top crust.
Spoon the cooled apples evenly into the pie shell. Brush the rim of the bottom crust with a little water, then drape the top crust over the pie. Press down lightly to seal and trim off the excess pastry. Crimp the edges and brush the top with the egg wash to glaze. Use the tip of a knife to cut a small cross in the center so that steam can escape during cooking. Sprinkle with a little sugar.
Bake until the crust is golden brown and crisp, 35 - 40 minutes. Let stand for 15 - 20 minutes before serving.
SWEET TART PASTRY
Makes about 1 pound
INGREDIENTS
½ cup (1 stick) unsalted butter, softened to room temperature
7 tablespoons sugar
1 extra-large egg
1 ¾ cups all-purpose flour
PREPARATION
Place the butter and sugar in a food processor and blitz until just combined. Add the egg and blitz for 30 seconds. Tip in the flour and process for a few seconds until the dough just comes together. (Be careful not to over-process, or the dough will become tough.) Add a tablespoon of cold water if the dough seems too dry. Knead lightly on a floured surface and shape into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes before using.

[@evanbunny5393]

That really is how he sounds 😂

[@jazallison8606]

I appreciate you so much fir this.
Not only did you help me make a pie fir my grandpa but you had me in stitches laughing
Your impression is perfect

[@richardrjacob9749]

I was supposed to observe but ended up laughing 😂

[@afar30]

Very good i try whith this recipe

[@HistoricalEats]

Enjoy

[@cbot3051]

Very Naisu! /clap

[@juleschandler]

Looks delish!!

[@HistoricalEats]

Thanks for the inspiration! #1 Baker

[@randevnasty2990]

thats an old school tune

[@lovetrain111]

logical progression

[@godsrighteousness5003]

what temperature was the oven?

[@HistoricalEats]

375 F!

[@randevnasty2990]

i swear i know the track in this, i have it somewhere!

[@infinger2006]

Ok.. so i'm confused. I thought Chef GR said to keep the butter and bowl cold.. even using cold water. (Thanks for the video, nice work!)

[@NJ-xp4eb]

Looks ok so far waiting for it to come out the oven but the dough mix makes far too little dough even thinly rolled out in standard pie dish it does not cover the top which is such a real shame.

[@randomsandra4039]

Hilarious!

[@cindysheppard9658]

Can that filling be canned?

[@kevin-zv7dg]

Cringe

[@mitchellryan7509]

Painful