Recipe Developer Kate Hackworthy gives a classic 1920’s apple pie recipe a contemporary twist.
FOR THE PASTRY
350g plain flour
2 tbsp caster sugar
Pinch of salt
175g cold unsalted butter, cut into cubes
1 egg yolk
1-2 tbsp very cold water
FOR THE FILLING
1kg eating apples, peeled, cored and chopped into chunks
50g caster sugar, plus extra for sprinkling
3 tbsp caster sugar
2 tbsp dry cider
Half tsp ground cinnamon
- For the pastry, sift the flour, sugar and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.
- In a separate bowl, mix the egg yolks and water, then add into butter mixture. Mix with a butter knife until it forms a loose dough, then knead until smooth.
- Press the dough into a flat disc shape, to aid rolling later, cover in clingfilm and refrigerate for at least half an hour or overnight.
- For the filling, stir the chopped apples, sugar, cider and cinnamon in a pan and simmer, uncovered, for about 10 minutes until soft and the moisture has mostly evaporated. Remove from the heat and allow to cool.
- To assemble: Preheat oven to 180C. Grease a 23cm pie dish with butter. Place a large baking tray into the oven to heat.
- Roll half of the pastry out on a lightly floured surface until thin and line the pie dish. Refrigerate until the apples are cool.
- Spread the cooled apples into the pastry shell. Roll out the remaining pastry and cut into even 1x inch strips. Lay strips over the filling horizontally leaving ½ inch gaps. Fold back every other strip halfway. Lay a vertical strip down the middle, unfold the strips over it, fold back the other strips, lay another strip vertically and repeat to weave. Tuck the strips under the rim and crimp.
- Brush the pastry with the milk.
- Set the pie onto the hot baking tray (to help crisp the bottom of the pie) and bake for 40 minutes or until golden. Allow to cool, then serve cold or warmed up.