Tuesday 5 July 2011


Apple pie is always a favourite of mine, especially when made with English apples and served with vanilla ice cream. Bramley apples are in season from September onwards.


Pie filling
4 bramley apples

75 ml water
3 oz caster sugar

1 tea spoon cinnamon

Short crust pastry (either pre-rolled or made from 10 oz/250g  plain flour, 50 oz/140 g butter, 3 tablespoon water, 1 egg and a pinch salt).

1 egg, beaten
2 tablespoons caster sugar

Peel and core the apples. Cut them up into medium sized (2"/5 cm) chunks. Place into a saucepan and add the water and sugar. Cook over a medium heat for 10 minutes until the apples soften, stirring gently. Add the cinnamon and allow to cool.

Divide the pastry into two. Roll out the first piece of pastry and line a 10" pie dish. Transfer the apple filling into the pie dish. Roll out the second piece of pastry and place over the top of the pie dish.  Press firmly around the edges to join the seam and trim, placing a hole in the centre of the pie to allow steam to escape.   Glaze with the egg and sprinkle with sugar.

Cook in an oven set to 200C/400F for 40 minutes or until the pie is golden brown.

Serve with vanilla ice-cream.

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