This is a great way to use up those windfall apples from your garden. Otherwise just use bramley or cooking apples
Peel and core your apples. Then chop them in to small 1cm pieces and add them to a bowl. If the apples are very juicy lay them on kitchen paper first, and pat dry with another sheet of kitchen paper
Add the flour, sugar and butter to a good processor. Turn on and gradually add 2 egg yolks and one egg white. Reserve the remaining egg white for later.
The ingredients will gradually come together to form a dough
Shape the dough into a rough circle and flatten slightly. Then wrap in cling film and chill for at least an hour.
Add the 3tbsp of flour, sugar and the cinnamon to the apples and toss until well coated
This flour coating will help produce a lovely thick apple sauce inside the pie, and stop the pastry base from getting soggy. Nobody likes a soggy bottom!!
Once the pastry is chilled, cut off one third and put to one side. Till out the remainder for the base and sides if the pie. Fill with the apple mix then roll out the remaining pastry for the top.
Use any trimmings to create leaf shapes, or any other shape to decorate the top of your pie.
Make a few small slits in the top to allow steam to escape whilst cooking.
Brush the top of the pie with the lightly beaten egg white that you saved from earlier
Sprinkle with caster sugar
Cook in the oven at 190 degrees centigrade for 40-45 minutes until the crust is golden brown
Serve with homemade custard or double cream - delicious!! The pie can also be frozen and reheated at a later date. Perfect for treat. Enjoy!
- For the filling
- 1.0kg Apples
- 140.0g Golden caster sugar
- 0.0tsp Cinnamon
- 3.0Tbsp Flour
- For the pastry
- 225.0g Butter, room temp
- 50.0g Golden caster sugar
- 2.0g Eggs
- 350.0g Plain flour
Didsbury, Manchester, UK