A lovely family member ( Thank you Rosalie ) has a mahoosive cooking apple tree in her garden and after an unexpected visit last week to share fun time with our granddaughter I was given a rather large bag of apples. Now, I knew that I was going to make tomato chutney with said apples but even I was surprised by the sheer quantity. There wasn't really any question as to what I was going to make as rather lovely husband has a proper sweet tooth.
Question really was , just how many apples could I fit into the pie....
Actually about half the apples I was gifted!
Ingredients
For the pastry
250gm Plain Flour
125gm Good Butter
2 Free Range Eggs
Pinch Salt
For The Filling
1kilo Cooking Apple Cored and Sliced
150g Soft Brown Sugar
1/2 Teaspoon ground Cinnamon
3 Tablespoons Plain Flour
I beaten Free Range Egg To Glaze
Pre heat oven to 170c/ 170cfan / Gas mark 5
In a large bowl rub cold cubed butter into the salted flour until it resembles breadcrumbs.
Beat two eggs together and add to the flour mix, mix together until all combined, if it refuses to come together simply add a little cold water.
Bring together into a ball, wrap in cling wrap and place in the fridge for half an hour.
Don't leave it too long, you want it rested but too cold as it's a monkey to roll out.
While pastry is having a snooze, chop apples and coat thoroughly with the sugar and cinnamon.
Add flour and mix thoroughly.
Divide pastry roughly into two pieces and roll out one piece to cover your buttered pie dish.
Roughly pile all the apples into the pie dish, brush the edges with egg and place second piece of pastry over the pie, seal the edges. Brush with egg to glaze
Cut a hole into the top of the pie to let the steam escape. Sprinkle with a little brown sugar.
At this point you can trim the pastry but I know someone who like to eat all the little overhanging bits of pastry so I leave it on to cook.
Bake in the oven for approx 40 minutes taking care for it not to catch .....
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