Desserts
British
BritishApple Pie
A double-crust apple pie shown three ways. The basic tier uses ready-rolled pastry and a quick spiced filling, while the ultimate builds an all-butter pastry around a pre-cooked Bramley and Cox filling for a crisp, gap-free crust.
Vegetarian
Budget version
Ready-rolled shortcrust with a simple sliced-apple cinnamon filling.
Per serving£0.41
Total cost£3.30
Time1 hr
Ingredients for 8
- Pastry
- 500 g ready-rolled shortcrust pastry , 2 sheets
- Filling
- 700 g eating apples , peeled and sliced
- 80 g caster sugar
- 1 tsp ground cinnamon
- 2 tbsp cornflour
- Finishing
- 1 egg , beaten, to glaze
- 1 tbsp caster sugar , to sprinkle
Method
- Line a pie dish with one sheet of pastry.
- Toss the apples with the sugar, cinnamon and cornflour and pile into the dish.
- Top with the second pastry sheet, trim and crimp the edges, and cut a steam slit.
- Brush with beaten egg and sprinkle with sugar.
- Bake at 190C for 35-40 minutes until golden.
- Cool for 20 minutes, then serve warm with custard.
Equipment
- pie dish
- rolling pin
The three ways, side by side
Budget
Ready-rolled shortcrust with a simple sliced-apple cinnamon filling.
Better
Homemade shortcrust with a Bramley and eating-apple mix and lemon.
Ultimate
All-butter pastry around a pre-cooked Calvados-spiced apple filling.
