This is apple pie used large pieces of Bramley apple enclosed in rich shortcrust pastry. Douse in cream and get stuck in.
Ingredients
For the pastry
-
- 255g/9oz plain flour
- pinch of salt
- 140g/5oz hard margarine or butter
- 6 tsp cold water
- For the filling
-
- 3 large Bramley cooking apples, chopped, stewed and cooled
- sugar, to taste
- caster sugar, to serve
Preparation method
-
Preheat the oven to 200C/400F/Gas 6.
-
Sieve the flour and salt into a bowl.
-
Rub in the margarine or butter until the mixture resembles fine breadcrumbs.
-
Add the cold water to the flour mixture. Using a
knife, mix the water into the flour, using your hand to firm up the
mixture. The pastry should be of an even colour and suitable consistency
for rolling.
-
Divide the pastry into two halves. Take one half
and roll it out so that it is big enough to cover an 20cm/8in enamel or
aluminium plate. Trim the edges with a knife using the edge of the plate
as your guide.
-
Cover the pastry with the stewed apples and sprinkle with sugar to taste.
-
Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top.
-
Press down on the pastry edges, making sure that
they are properly sealed. Trim off any excess pastry with a knife in a
downward motion, again using the plate as your guide.
-
Flute the edges with a pinching action using your fingers and thumb.
-
Prick the surface of the pastry lightly before placing the pie in the oven. Cook for 20-30 minutes.
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When the pie is cooked it should move slightly on the plate when gently shaken.
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Slide on to a serving plate, dust with caster sugar and serve.
