When I get time, I love to bake goodies for the family and when my gran asked if I’d like some cooking apple windfalls from her garden; I knew exactly what I’d like to bake with them.
There are so many different ways to make the most of an abundance of apples, however I received a Mary Berry desserts cook book for Christmas a couple of years back and her apple pie recipe has definatley been one I wanted to try for a while. So as soon as I got home, I started peeling!
So here’s how to make this delicious, juicy Old English Apple Pie.
- 8 medium sized cooking apples
- 2 teaspoons lemon juice
- 1 tablespoon cornflour
- 100g/3oz caster sugar
- 15g/1/2oz butter (optional)
- Shortcrust pastry recipe
- or, like me, cheat and buy a roll of pre made shortcrust pastry!
- Peel and core apples, cut into thin slices. In a large bowl, with rubber spatula, lightly toss apple slices, lemon juice, cornflour and sugar; set aside.
- Prepare pastry dough. Divide into two pieces, 1 slightly larger. On lightly floured surface, with floured rolling pin, roll out larger piece of dough into a round, about 4cm/1 1/2 inches larger all round than upside-down shallow pie dish. Ease dough into pie dish to line evenly; trim dough edge, leaving 2.5cm/1 inch overhang. Reserve dough trimmings.
- Spoon apple into pie shell. Cut butter into small pieces; dot over apple filling (optional, I didn’t use butter).
- Preheat oven to 220c / 425F / gas 7. Roll out remaining dough as before; place over filling. Trim dough edge leaving 2.5cm / 1 inch overhang. Fold overhang under; make sharp fluted or other decorative pastry edge.
- Roll dough trimmings. With floured leaf-shaped biscuit cutter or knife, cut seven leaves, re-rolling dough if necessary. Arrange leaves on top of pie. Lightly brush top of pie with milk.
- With tip of knife, cut hole in top of pie crust to allow steam to escape during baking.
- Evenly sprinkle caster sugar over pie. Set pie on baking sheet and bake for 45 minutes or until pastry is golden and apples are tender.
- Transfer pie to wire rack; cool slightly. If using cheese slices, cut each slice into leaf shape using biscuit cutter or knife. Gently tuck cheese leaves under pastry leaves, taking care not to break the pastry. (I didn’t follow this stage.)
What I especially loved about this recipe was not needing to part-cook the apple slices first, before adding to the pastry shell. The instructions are so easy to follow, preparation time is super quick (apart from the peeling!) and it’s really delicious!
Try it with hot custard; my kids loved it!