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A British classic and the best way to warm up acold winter evening. Buttery pastry encasing a sweet apple filling - here, simplicity truly is a winner.
- 6-8 Bramley apples
- 130g golden caster sugar (Apples)
- ½ lemon
- 110g butter
- 75g caster sugar (Pastry)
- 1 large free range egg (for the pastry)
- 225g plain flour
- 1 large free range egg, with the yolk and white separated
Method (click to mark as completed)
For the pastry:
- Sift the flour into a Russell Hobbs food processor, add the butter and blend to form a breadcrumb type texture.
- Add the sugar and then mix the egg in using short pulses. Add enough water to form a dough when mixed.
- Roll the dough into a ball and wrap it in cling film, place in the fridge and refrigerate for 30 minutes.
For the pie:
- Pre-heat your oven to 190ºC.
- Peel and core the apples and slice thinly into a bowl filled with water and the juice of half a lemon.
- Once the pastry has rested, remove from the fridge and roll out three quarters of it to approx. the thickness of a pound coin, and approx. 2-3 cm larger than the pie dish. Line the dish with the pastry over the bottom and up the sides making sure there are no air bubbles, then refrigerate for 5 minutes.
- Drain the apples and dry thoroughly with kitchen paper. Remove the lined pastry dish from the fridge and layer the apples up in the bottom sprinkling sugar over each layer.
- Roll out the remaining pastry to form a lid, brush the rim with some egg yolk and lay the pastry lid over the apples. Press the edges together and crimp all around the rim.
- Either make a few small cuts in the pastry lid or cut a hole in the centre to allow the steam to escape.
- Brush the top of the pie with the egg white and sprinkle with some more sugar. Bake in the oven for 35-40 minutes until golden brown. Once cooked remove from the oven and leave to stand for 5-10 minutes before serving.
Completed steps (click to remove last step)