Apple Pie

Apple Pie

Apple Pie

Apple Pie, a favourite, especially on a Sunday! With great pastry and tasty apples what could be better than an apple pie with custard? 
Course: Dessert
Cuisine: English
Servings: 6
Author: Paul Bellchambers

Ingredients

Ingredients

  • 255 g/9oz plain flour
  • pinch of salt
  • 140 g/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

Instructions

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.
  • When the pie is cooked it should move slightly on the plate when gently shaken.
  • Slide on to a serving plate, dust with caster sugar and serve.

Notes

Serves 6
Preparation time – 30 minutes
Cooking time – 30 minutes

Try Apple Crumble as an alternative.