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
Better version
Homemade shortcrust with a Bramley and eating-apple mix and lemon.
Per serving£0.69
Total cost£5.50
Time1 hr 20 min
Ingredients for 8
- Pastry
- 300 g plain flour
- 150 g cold unsalted butter , cubed
- 40 g caster sugar
- 1 egg yolk
- 3 tbsp cold water
- Filling
- 400 g Bramley apples , peeled and chopped
- 400 g eating apples , peeled and sliced
- 90 g light brown sugar
- 1 tsp mixed spice
- 1 lemon , juiced
- Finishing
- 1 egg , beaten, to glaze
Method
- Rub the butter into the flour and sugar, bind with the yolk and water, then chill the pastry for 30 minutes.
- Toss both apples with the brown sugar, mixed spice and lemon juice.
- Roll out two thirds of the pastry to line a pie dish and add the filling, mounding it slightly.
- Roll the remaining pastry into a lid, seal and crimp the edges and cut steam vents.
- Glaze with beaten egg and bake at 190C for 40-45 minutes until deep golden.
- Rest for 20 minutes so the filling settles, then serve.
Equipment
- pie dish
- rolling pin
- mixing bowl
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.
