• Delicious Apple Surprise Pie

    by  • 22/10/2015 • Country food • 0 Comments

    Ready_HR Apple

    Inspired by yesterday’s apple day, not to mention the fact that it’s prime apple season, we thought we’d indulge in a good old classic apple pie this week. This one, however, has a little twist in the form of a dollop of jam added to the filling for extra flavour. Serve, of course, with plenty of custard! Is there anything better on a Sunday afternoon after a lovely roast dinner? We think not!

    Serves 8-10

    FOR THE PASTRY
    200g (7oz) butter
    45g (1½oz) golden caster sugar (2 tbsp)
    2 medium eggs
    300g (10oz) plain flour
    Pinch of salt

    FOR THE FILLING
    100g (3½oz) golden caster sugar, plus 1-2 tsp for sprinkling
    ½-1 level tsp ground cinnamon or mixed spice
    3 level tbsp cornflour
    About 1.75kg (3½lb) cooking apples
    3 tbsp apricot conserve or good jam
    Custard or cream, for serving
    1.75 litre (3 pint) capacity or a 25 x 5cm (10 x 2in) pie dish

    1 To make the pastry, cut the butter into slivers into a food processor, add the sugar and whizz until just mixed. Add a whole egg and one egg yolk (keep the white for later) and whizz again, then add the flour and salt, and whizz until the mixture starts to come together. Gently work into a cylindrical shape. Take off just over a third of the pastry to use for the top of the pie. Form both pieces of pastry dough into flat rounds, wrap them in cling film and chill for about 45 minutes.

    2 Set the oven to Gas Mark 5 or 190°C and put a baking sheet in the oven to heat up.

    3 To make the filling, mix the sugar, spice and cornflour in a large bowl. Peel, core and cut the apples into thick slices — you should have at least 1kg (2¼lb) — adding them to the bowl.

    4 Roll out the larger piece of pastry, on a lightly-floured surface and use it to line the pie dish. Trim it, but leave a little hanging over the edge. Lightly whisk the reserved egg white and brush the pastry case inside with some of it. Put the apple mixture into the pastry case, leaving a well in the middle. Spoon the apricot conserve or jam into the well.

    5 Add the pastry trimmings to the smaller piece of pastry and roll it out to form a lid. Dip your finger in water and pat it round the pastry rim. Lay the lid on top of the apple and press the edges together well to seal. Tuck any overhanging pastry under the rim of the dish. Press a fork around the edges and make a hole in the top. Brush the top with the rest of the egg white and sprinkle with 1-2 teaspoons sugar.

    6 Put the pie on the baking sheet and place below the centre of the oven, to bake for 45 minutes. Allow to stand for 10 minutes before serving with hot custard, or cream.

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