Rustic Apple pie

This recipe has to be one of my favourites, not only has it been approved by the family but also by my university house – a perfect pudding after a long day studying!

It’s a pretty simple process, even one where you can use a wine bottle as a make shift rolling pin. So grab the ingredients, buy some vanilla ice cream and lets get baking…

The filling:

  • 1kg Bramley Apples
  • 1tps ground cinnamon
  • 140g golden caster sugar
  • 3tbsp flour

The Pastry:

  • 225g unsalted butter
  • 50g golden caster sugar
  • 2 eggs
  • 350g plain flour
  1. Firstly, heat the oven to 190C. Let’s start with the pastry, beat the butter (it may be easier to cut the butter into little chunks first!) and add the sugar until well mixed, mix in an egg and yolk – we’re saving the white for later. Work in the flour one third at a time with a wooden spoon. Once the batter has formed into a ball, wrap in clingfilm & chill for 45 minutes.
  2. Moving on to the apples; peel, quarter & slice the apples to about 5mm thick. Mix the sugar, cinnamon & flour in a large bowl until the apples are completely covered.
  3. Once the pastry has chilled, take out 2/3’s and roll the size of your pie tin and 4cm deep. Add the cinnamon apple filling to the pie.
  4. Take the remaining 1/3 of the pastry and slice into 3 cm wide strips which cover the length of your pie tin. Create a lattice pattern by layering the strips of pastry. Push down the edges to connect the lattice to the main pie structure and gently brush with the leftover egg white.
  5. Pop the pie in the oven for 45 minutes, until golden brown & then let the pie sit for 5 minutes. Add some vanilla ice cream and tuck in!

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