Sweet Apple Pie
|Bramley apples||1 Kilogram|
|Caster sugar||150 Gram (3/4 Cup)|
|Cold butter||225 Gram, cut into cubes|
|Golden caster sugar||50 Gram (1/5 Cup Plus Extra)|
|Plain flour||350 Gram (3 Cups)|
You will need a Pie dish 22cm diameter
Start by making the pastry first as it needs to be left to chill.
Put the flour and butter into a food processor if you have one and pulse it until it becomes breadcrumbs. If you don’t have a processor just use a big bowl and rub the two together until it turns into breadcrumb consistency. Then add the sugar, 1 whole egg and 1 egg yolk. Save the left over egg white for later. Keep pulsing (or mixing) until it forms big lumps then you can mould it into a ball with your hands. Wrap the pastry in cling film and pop in the fridge for 30 – 45 minutes.
While it is chilling, you can prepare your apple now. Peel and core them, then chop into small chunks and leave to one side. In a large bowl big enough to fit the apples, mix the sugar, cinnamon and flour together. Chuck the apples into the mixture and give it a good stir around making sure they are all covered.
Turn oven on! Gas 5 / 190c
Now you can start to roll the pastry out. Lightly flour your work surface and rolling pin. Cut 1/3 of the pastry off and put back in the fridge – that bit is for the top. Roll the remaining pastry out so that it is big enough to make a base for your pie dish. Cut any pastry off that is hanging over the sides, but make sure you leave enough so you can pinch the top and bottom together later.
Pour the apples into your pie dish.
Next roll out the leftover pastry so that it will fit over the top of the pie. Using the left over egg whites, brush some over the edges of the base. Place your pastry on top and seal together by pinching it with your finger and thumb.
Using a sharp knife, make a few slits in the top of the pie, as this will let the steam out when the apples cook. You can also use any leftover pastry and make leaf shapes to decorate the top. Brush the pie all over with egg white and then sprinkle with sugar. Place in the oven for 45 minutes, or until it is golden brown on top.
Serve hot, warm or cold – it’s all good! This does go exceptionally well with vanilla ice cream or just really thick whipped cream… oh la la!