Everyone loves apple pie, if you don’t then I will eat it as I love it, providing there’s no cinnamon in it!
What will make this pie taste even more delicious is to use your own, homegrown apples picked fresh from your own trees. I am beginning to slaver just thinking about that.
- 400g plain flour
- 200g butter or 100g butter and 100g lard
- 4 tbsp. ice cold water
- 1.5-2.0kg apples preferably Bramley. Peeled, de-cored and cut into slices
- 140g golden caster sugar
- 3 tbsp. water
Ingredients Shortcrust Pastry
- 400g Plain flour
- 100g Lard at room temperature
- 100g Butter at room temperature
- Pinch of sea salt
- 4tbsp. Ice cold water
Method Shortcrust Pastry
- Sieve the salt and flour into a mixing bowl.
- Cut the lard and butter into small manageable pieces and add to the flour in the bowl.
- With a round edged knife (butter knife is good for this) mix the ingredients together until they are fairly mixed together. Then with your fingertips lightly rub the ingredients together until they resemble breadcrumbs.
- Sprinkle 1tbsp. of cold water over the ingredients and rub in.
- Repeat until you have used the water then with the knife bring the ingredients together to make a dough. You want the dough that’s not to sticky or dry so you may have to add or reduce the water you use.
- Finally with your fingertips once more, bring the dough together to form a smooth dough. Add cold water if needed as you bring the dough together.
- Put the dough in a plastic bag or Clingfilm and leave to rest for 30 minutes in the fridge. This is important as it gives the dough time to get more elastic, making it easier to roll out.
- After 30 minutes roll out to the desired size on a floured surface.
- Preheat the oven to 190C or gas Mark 5.
- Put the apples and sugar into a large mixing bowl and mix together.
- Get a large pie tin or ovenproof plate and grease.
- Take the dough out of the fridge and cut in half. Roll one half out on a floured surface. You want the pastry to be slightly bigger than the tin or
- Gently put the pastry on the tin pressing down into all the nooks and crannies. Trim away the edges and brush the edge with milk.
- Take the apples and spread them all over the base leaving about 2cm’s free at the edge so you can seal the pie.
- Roll out the 2nd half of pastry. Again you want the pastry to be slightly bigger than the plate.
Place the lid over the apples and press it down at the edges making a seal. Trim away the edges then with your fingers finish it off by crimping the edges all way round sealing the apples in.
- Make 3 slits on top of the lid so steam can escape. Brush the finished pie with milk then put in the oven.
- Bake for 30-35 minutes or until the pastry is a golden colour. Remove and leave to cool before serving with ice cream, custard or cream.