Traditional Apple Pie
4 January 2018
A family favourite, especially in the winter months. A mouth-watering apple pie topped with warm custard straight from the pan is the ultimate traditional English dessert. Take your time with this recipe, although it takes under an hour to prepare and cook, it is not a recipe to be rushed.
Serves
6
Preparation Time
30
Cooking Time
25
Ingredients
For the pastry
For the filling
Instructions
1In a large bowl, rub the butter into the flour & salt with your fingertips until the mix resembles breadcrumbs. Work quickly to prevent the dough from becoming warm
2Spoon in 2 tbsps of cold water and stir with a cold knife until the dough binds. If the mixture is too dry, add another tbsp of water
3Wrap the dough in clingfilm and chill in the fridge for 15 minutes, leave for up to 30 minutes if needed
4Pre-heat the oven to 220°C/425°F/gas 7
5Place the apples, lemon juice and 4tbsps of cold water in a saucepan and simmer on a low heat until soft, add more tbsps of cold water if neccesary
6Stir in the sugar then remove from the heat and leave to cool
7Remove the dough from the fridge and roll half the mixture out to line a round pie dish. Spoon the cooled, cooked apple mixture into the dish
8To make a lid for the pie, roll out the remaining dough. With a little cold water, dampen the edges of the pastry already in the dish and cover with the pastry lid. Press the edges of the pastry together and crimp. Optionally, you can decorate your pie with lattice pastry strips or pastry leaves
9Glaze pastry with milk and bake for 20 - 25 minutes.