·
14oz
/ 350g plain flour
·
6oz
/ 150g butter
·
1
tablespoon caster sugar
·
a
pinch of salt
·
a
little cold water
Filling
·
28oz
/ 700g Bramley apples
·
juice
of 1/2 lemon
·
3oz
/ 75g sultanas
·
3oz
/ 75g soft brown sugar
·
pinch
each of ground cinnamon and ground nutmeg
·
grated
rind of 1 lemon and 1 orange
·
1
tablespoon flour
Preparation
Peel
and core your apples and slice them thickly. Dribble with a little lemon juice
to stop them from turning brown.
Pre-heat
your oven to 200°C / 400°F / gas mark 6.
To
make the pastry base sift the flour and salt into a bowl. Add the butter and
rub in until the mixture resembles fine breadcrumbs.
Mix in
the sugar.
Splash
mixture with cold water and bring together to form a smooth dough. Roll out
two-thirds of dough and line your pie dish.
Place
half the apples into the lined pie dish.
Mix
sultanas with spices and pour over the apples.
Add
the remaining half of apples.
Roll
out the last third of pastry. Dampen the edges of the pastry in the pie plate
and cover pie with the last piece of pastry. Press edges together to seal, then
trim and flute the edge.
Decorate
the top of the pie with pastry trimmings.
Cut
slashes in the top of the pie or make a hole and insert a pie funnel. (This is
important! It lets the steam escape during cooking and ensures that your pastry
is lovely and crumbly.)
Place
pie in the oven and bake for 10 minutes.
Then
lower oven temperature to 190°C / 375°F / gas mark 5 and bake for a further
20-25 minutes. Your pie is ready when the pastry is golden brown.
Remove
from the oven and sprinkle with coarse sugar before serving.
Taken from http://www.essentially-england.com/
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