Cooked an awesome apple pie today. It was stacked with fruit and the pastry was fantastic. The recipe made no sense. It seemed completely illogical because the pastry didn’t need cold ingredients, but it worked so, hey ho, here’s an amazing apple pie recipe. Taken from Angela Whatsit on bbcgoodfood.com
You’ll need a 20-22cm round and 4cm deep pie tin/dish, oh, and an oven, and ingredients.
- 1kg ish Bramley apples
- 140g golden caster sugar
- ½ tsp cinnamon
- 3 tbsp flour
- 225g butter, room temperature
- 50g golden caster sugar, plus extra
- 2 eggs
- 350g plain flour
- For the pastry, beat the butter and sugar in a large bowl until just mixed.
- Break in a whole egg and a yolk (keep the white for glazing later).
- Beat together for just under 1 min – it will look a bit like scrambled egg.
- Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands.
- Gently work the dough into a ball, wrap in cling film or plastic bag, and chill for a minimum of 45 mins.
- While the pastry is chilling, prepare the apples.
- Put a layer of paper towels on a large baking sheet.
- Quarter, core, peel and slice the apples about 5mm thick. Because I hate apples that turn brown I put the cut apple in water with a dash of lemon juice. Before the next step the apples need to be drained.
- Lay sliced apples evenly on the paper towel covered baking sheet.
- Put paper towels on top and set aside.
- Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples
- After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5.
- Lightly beat the egg white with a fork.
- Grease your pie tin/dish with butter.
- Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang.
- Roll the remaining third to a circle about 28cm in diameter.
- Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Having dry apples in the pie prevent a soggy bottom.
- Give a quick mix with your hands and immediately pile high into the pastry-lined tin/dish.
- Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal.
- Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.)
- Brush it all with the egg white and sprinkle with caster sugar.
- Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins before serving with vanilla ice cream, cream or custard.