Apple Pie Recipe


Few puddings are as comforting and universally welcomed. Home-made shortcrust pastry will make a difference here, so do try to make it yourself.

Preparation Time: 25 minutes, plus chilling
Cooking Time: 50 Minutes
Serving: 8

350g (12oz) sweet shortcrust pastry
4 tbsp plain flour, plus extra for dusting
finely grated zest and juice of 1 unwaxed lemon
100g (31⁄2oz) caster sugar
1 tsp ground mixed spice
1kg (21⁄4lb) Bramley apples, peeled and thinly sliced
2 tbsp milk, to glaze

1. Cut the dough in two pieces. One piece should contain two-thirds of dough, and the other around one-third. On an area lightly sprayed with flour make this larger portion into 30-cm (12in) circle. Use it to cover the 23cm (9in) deep pie plate and leave any excess to hang over. Cover the pie plate with cling film and let it chill for at least 15 minutes. Make the dough into an approximately 35cm (10in) circle Place on a platter Cover, then refrigerate.

2. While you're at it, heat the oven to 200°C (400degF/Gas 6,) with an oven tray. Combine the zest of the lemon, juice as well as sugar, flour and the mixed spice in a large mixing bowl. Then, gently toss in apples slices.

3. Pour the filling into your pie plate. Lightly apply the pastry to the edges of the pie dish with water. Place one of the doughy circles the top. The edges should be crimped together, then cut off any excess pastry. Make sure to paint the top of the pastry with milk and then cut several slits with the sharp edge of a knife.

4. Place the pie on the baking tray that is hot within the oven. Reduce the temperature of the oven to the temperature of 190°C (375degF/Gas 5.) then bake the pie for 50 to 55 minutes and until pastry has turned golden. Allow to cool for 5 minutes before cutting. cut into slices to serve warm.

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