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
Contains alcohol
Ultimate version
All-butter pastry around a pre-cooked Calvados-spiced apple filling.
Per serving£1.23
Total cost£9.80
Time1 hr 40 min
Ingredients for 8
- Pastry
- 320 g plain flour
- 200 g cold unsalted butter , cubed
- 1 tbsp caster sugar
- 1 egg yolk
- 3 tbsp iced water
- Filling
- 500 g Bramley apples , peeled and chopped
- 400 g Cox apples , peeled and sliced
- 40 g unsalted butter
- 90 g light muscovado sugar
- 2 tbsp Calvados
- 1 vanilla pod , seeds scraped
- Finishing
- 1 egg , beaten, to glaze
Method
- Make an all-butter pastry, bring together with the yolk and iced water and rest in the fridge for an hour.
- Gently cook the Bramleys to a rough puree, then fold in the Cox slices, butter, muscovado, Calvados and vanilla and cool fully.
- Blind-bake the rolled pastry base at 190C for 12 minutes to guarantee a crisp bottom.
- Spoon in the cooled filling so there are no gaps, then lay over a lattice or lid and crimp.
- Glaze with beaten egg and bake at 190C for 35-40 minutes until evenly bronzed.
- Rest for 30 minutes and serve with vanilla ice cream or thick cream.
Equipment
- pie dish
- rolling pin
- baking beans
- heavy saucepan
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.
