Now who doesn’t love a classic apple pie? It’s such a comforting pudding; when made right the pastry should be crisp (even at the bottom!), the apples sweet and buttery. So who are the best people to call on when making a comforting pud? – the Hairy Bikers of course! We loved their recipe and went all out by making our own pastry as well. If that wasn’t enough we made our own custard to serve it with – delicious!
Makes: enough for 6 portions
Time to prepare: 30 mins to 1 hour
Time to cook: 30 mins
Temp: 280C/ 350F/ Gas 4
For the filling
600g Cooking apples, peeled, cored and sliced
100g Caster sugar
100g Sultanas, soaked in orange juice until soft
1 tbsp Ground cinnamon
1 tbsp Semolina flour
1 Egg, beaten
½ tsp Salt
For the pastry
425g Plain flour, extra for dusting
250g Unsalted butter, extra for greasing
100g Caster sugar
2 Egg yolks
1 Egg, beaten
To make the pastry case
1. Blend the flour, butter, sugar, and salt in a food processor until the mixture looks like breadcrumbs.
2. Gradually add the egg yolks and beaten egg to the mixture and blend until smooth.
3. Using your hands bring the dough mixture together and wrap in cling film. Chill the dough in the fridge for 30 to 45 mins.
4. In the meantime, grease the cake tin with butter and sprinkle in some flour. Preheat your oven to 280C/ 350F/ Gas 4.
5. Flour your worktop and roll out two thirds of the chilled pastry until it is almost twice as wide as the diameter of the cake tin.
6. Place the pastry over the cake tin to line the base and sides. Gently press the pastry into the corners of the tin and trim off excess pastry. You can also use a ball of excess pastry to help you press the pastry into the tin. Prick the pastry base a few times with a fork.
7. Blind bake the pastry for 12 to 15 mins until just golden (blind baking is where you cover the pastry with greaseproof paper, fill with ceramic beans then baked).
8. Remove the pastry from the oven. Take out the beans and greaseproof paper, then set aside to cool. Reduce the oven to 170C/ 325F/ Gas 3.
To make the filling
9. Sprinkle the semolina flour over the base of the cooled pastry case. This will keep the bottom of the pastry crispy.
10. Arrange half of the apple slices in a single layer on the base of the pastry case.
11. Sprinkle the soaked sultanas, over half of the caster sugar and half of the cinnamon on top o f the apple layer. Repeat the process until you have used up the apple slices, sugar and cinnamon.
To make the pastry lid
12. Flour your worktop and roll out the remaining one third of the pastry until it is large enough to cover the cake tin.
13. Place the pastry lid on top of the pie and trim off excess pastry. Seal the pastry lid onto the case by crimping the edges with your fingers or a fork. Prick two small holes in the centre of the lid to let steam escape. You can roll out the excess pastry again and trim to create leaf shapes or practically anything you like.
14. Brush the pastry lid with the beaten egg and bake for 20 to 30 mins until golden.
If you prefer apple crumble to apple pie, then try this recipe out instead – they are both just as yummy! Click here for the apple crumble recipe.