Apple Pie

I hadn’t made a standard apple pie in years, until this afternoon. I guess I’ve been so busy jazzing it up with blackberries, swapping apples for pears, and generally messing around with it that I forgot just how delicious a simply-made, straightforward apple pie can be.

This one ticks all the boxes: a simple, sweet pastry; a luscious, jammy interior and just the right mix of firm and melting apples. It’s easy to make, is great for introducing children to the delights of baking, and it tastes really, really lovely.

This is delicious served with cream or custard… mmm, custard, there’s something else I haven’t made in a long time.

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RECIPE serves 6 

For the filling:

3 Bramley cooking apples

4 eating apples (I like to use Braeburn)

3 tablespoons light muscovado sugar

the zest and juice of a lemon

1 tsp ground ginger

2 tsp cinnamon

a handful of raisins or sultanas

a splash of water

For the pastry:

225g plain flour

140g fridge-cold butter, cubed

85g caster sugar

the finely-grated zest of a lemon

a pinch of salt

2 egg yolks

1 tbsp cold water

Plus:

1 egg, beaten, for egg-washing the pastry


METHOD

First, make the filling. Do this first because it needs time to cool completely before putting under pastry.

Peel and core the apples, then cut the Bramleys into large chunks, and the eating apples into eighths. Toss the apples in a large pan with all the other filling ingredients and cook gently under a lid for ten minutes until the eating apples are just softening – the cooking apples may already be mushy. Remove from the heat and allow to cool completely.

While the filling is cooling, make the pastry. Put the flour, butter, caster sugar, lemon zest and salt in a food processor and pulse briefly until it resembles breadcrumbs, then add the egg yolks and water and pulse again to bring the mixture together. Turn out onto a lightly-floured surface and mould into a ball. Try not to handle the pastry too much or it will become tough as the gluten in the flour becomes activated. Wrap in cling film and chill for 30 minutes.

Heat the oven to 180C/ 160C fan/ gas 4.

Butter an 8 inch metal pie dish, take 2/3 of the pastry and roll it out on a lightly floured surface until it is 5mm thick. Line the inside of the pie dish with the pastry.

Tip the cooled filling into the pie dish, then egg-wash the edges of the pastry. Roll out the remaining pastry until it is just big enough to form a lid, drape over the top and pinch the pastry together. Trim off any excess and use it to patch any tears in the pastry – it doesn’t matter if the pastry doesn’t look perfect, apple pies are at their best when they are rustic.

Egg wash the top of the pie, cut a couple of slits in the top and bake in the centre of the oven for around 50 minutes. Remove when the filling is perfectly soft and the pastry is golden brown.

If you wish, you can dust the hot pastry with a little caster sugar.

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