Deep Filled Apple Pie
A short crust pastry pie with a deep filling of tender spiced apple.
Ingredients
Pastry
- 350 g plain flour
- 170 g butter diced
- 60 g Margarine
- 40 g caster sugar + extra for finish
- 10 g demerara sugar
- 2 large eggs
Pie Filling
- 1.5 kg Brambley apples (or your apple of choice)
- 240 g caster sugar
- 60 g demerara sugar
- 6 + 1 tbsp cornflour
- 1.5 tsp cinnamon
- 1/4 tsp nutmeg
- 30 g butter optional
Instructions
Pastry
- in a bowl, cream the butter, margarine and sugar.
- Mix in one large egg and an extra egg yoke. (save the egg white to wash the pie lid)
- Add the flour and bring together.
- Wrap in clingfilm and refrigerate for 3 hours.
- Butter & flour a 9" springform tin
- Once the pastry is chilled, save 1/3 for the lid and roll 2/3's for the base.
- Line the tin with the base pastry and powder with 1 tbsp of cornflour.
Pie Filling
- Peel and core the apples.
- Chop the apples and combine with the sugar, 6 tbsp of cornflour and the spices.
- Fill the base and wet the upper edge of the pastry with a little water
- add a few small cubes of butter on top of the apples if you wish.
- Roll and cover with the lid.
- Make 5 insertions into the pastry lid with a knife and open up for ventilation
- Brush all over with the remaining egg white and sprinkle with caster sugar.
- Bake at Gas 5, middle of the oven for 90 min
- Enjoy with ice-cream and warm vanilla custard.