A traditional Apple Pie is a real treat. The baking process makes the whole house smell delicious. It is a very comforting dish, especially if served wit home made vanilla ice cream.

Filling

1kg Bramley apples

140g Demerara sugar

1 teaspoon of cinnamon

3 tablespoons of plain flour

Pastry

225g unsalted butter, room temperature

50g caster sugar

3 eggs

350g plain flour

 

To make the pastry – beat the butter and sugar together until just combined

Add 1 egg and 1 yolk to the mix and beat for a minute or so (it will not look pleasant at this stage, but not to worry)

Beat in the flour in 3 additions and bring into a ball, wrap into a baking sheet and chill for an hour

Mix the demerara sugar with the cinnamon and flour for the filling

Peel and core the apples and cut into thin slices (about 2 £1 coins stacked on top of each other) and mix with the remaining ingredients

Heat the oven to 190C

Cut a third of the pastry off and keep for later (this will be used as a lid for the pie)

Beat the remaining egg for brushing the pastry

Use a 20cm round pie tin

Roll the 2/3 of the pastry and line the pie tin and pile the apples in, brush the edges with the egg

Roll out the rest of the pastry and place over the apples and press down around the edges, make a few slashes in top for the steam to escape

Brush the lid with the egg and sprinkle with a little more Caster sugar

Bake for 45 minutes and then leave to cool for 10 minutes before serving


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