Apple pie, my ultimate comfort food. Whenever I make one I always think, 'why don't I make these more often?'. Truly it is such a simple thing to prepare and it's sooooooooooo good. I love a little cinnamony hint to the apples but if cinnamon isn't your thing leave it out and add some lemon zest or a handful of sultana's, make it your own. One other thing, never serve straight from the oven. When it's too hot you just don't get the flavours or consistency to do it full justice.
For the pastry
250g plain flour
180g unsalted cold cubed butter (never marg)
Pinch of salt
Tablespoon of caster sugar
Very cold water
For best results I use a food processor. Place all of the ingredients except for the water into the processors and blitz into bread crumbs, add enough water to bring into a ball, turn out and wrap in cling, chill for 30 minutes.
For the filling
6 cooking apples, peeled cored and diced
50g cold diced butter
5-7 tablespoons of soft brown sugar
1-2 tsp cinnamon
250g plain flour
180g unsalted cold cubed butter (never marg)
Pinch of salt
Tablespoon of caster sugar
Very cold water
For best results I use a food processor. Place all of the ingredients except for the water into the processors and blitz into bread crumbs, add enough water to bring into a ball, turn out and wrap in cling, chill for 30 minutes.
For the filling
6 cooking apples, peeled cored and diced
50g cold diced butter
5-7 tablespoons of soft brown sugar
1-2 tsp cinnamon
Start by heating a pan with the brown sugar, cinnamon and butter, add the prepared apples. Saute until the apples are soft and the butter and sugar have created a rich caramel, put to one side too cool for at least an hour.
Divide the pastry into 2 pieces and roll between 2 pieces of parchment, line the pastry dish with one sheet, Now spoon in the cooled apples, (place your pastry funnel in the centre if you're using one).
Cover with the other piece of pastry and crimp the edges. Brush with a little egg-wash and sprinkle with caster sugar. Bake at 200˚c for 10 minutes then turn the oven down to 190˚c for about 20-30 minutes or until golden brown. Leave to rest for at least 10 minutes before serving.
Divide the pastry into 2 pieces and roll between 2 pieces of parchment, line the pastry dish with one sheet, Now spoon in the cooled apples, (place your pastry funnel in the centre if you're using one).
Cover with the other piece of pastry and crimp the edges. Brush with a little egg-wash and sprinkle with caster sugar. Bake at 200˚c for 10 minutes then turn the oven down to 190˚c for about 20-30 minutes or until golden brown. Leave to rest for at least 10 minutes before serving.
