Apple Pie

Unfortunately it’s getting colder now and darker earlier as autumn is now upon us. However, there is no need to be glum because with autumn comes some amazing food not least the return of Sunday roast dinners in my house and yummy homemade puddings which accompany them. Last week we had our first roast dinner for a while and I made this apple pie for pudding, it was a little time consuming but was worth making. Maybe you could try it tomorrow? Top tip: you will need a large pie dish!

Ingredients:

  • 5 cooking large cooking apples.
  • 125g of caster sugar.
  • Additional tablespoons of sugar.
  • 1 teaspoon of ground cinnamon.
  • 400g of plain flour.
  • 250g of butter.
  • 2 eggs.

Method:

  • Preheat the oven to 200 degrees celcius.
  • For the pastry:Dice the butter and rub it into the flour and sugar using your hands. Then when the mixture looks like biscuit crumbs you can add one of the eggs. Mix the egg in with a knife and a dough will form. Roll the dough into a ball and cut one third off and place aside. Roll out the remaining two thirds of the pastry on a floured surface until it is large enough to cover the area of the pie dish. Transfer the pastry to the pie dish and make sure that it folds up and over the sides of the dish. Place in the fridge to chill.
  • Meanwhile prepare the filling. Peel and finely chop the apples. Then place the apples in a mixing bowl and sprinkle over 2 tablespoons of additional sugar. Add the cinnamon too. Mix in a little water and make sure all the apples are covered in the mixture.
  • Crack and beat the remaining egg in a separate dish.
  • Remove the pastry from the fridge and fill with the apple mixture.
  • Cover the top of the pastry and apple with the beaten egg.
  • Now take the pastry that was set aside and roll it out on your floured surface. Transfer the pastry to the pie dish and join together the lid and base of the pie with your fingers to stop any apple mixture running out.
  • Brush the entire pie with beaten egg and remove any excess pastry. The excess can be used to decorate the pie if you like.
  • Stab three holes in the top of the pie making sure they go through to the apple so that the pie will not explode in the oven.
  • Cook the pie for about 50 minutes on a baking tray. It may take longer or less time so keep checking on it from 40 minutes.
  • Leave to cool before serving.
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