Deep apple pie
- September 2010
- Serves 8-10
- Takes 50 minutes to make, 1 hour 30 minutes to cook, plus chilling and cooling
This classic deep apple pie is as good as a sweet pie recipe gets. Deep, rich, with a hint of spice.
- 38g (22.8g saturated)
- 68.7g (35.8g sugar)
Based on 10
For the pastry
- 350g self-raising flour, plus extra
- for dusting
- 100g cornflour
- Pinch of salt
- 350g butter, chopped, at room temperature, but not very soft, plus extra for greasing
- 100g golden caster sugar, plus extra for dusting
- 2 large free-range egg yolks
For the filling
- 1.25kg eating apples, such as Cox’s
- 2 large free-range eggs
- 100g golden caster sugar
- 1 tbsp self-raising flour
- 300ml soured cream
- ½ small whole nutmeg, finely grated
- Crème fraîche or fresh vanilla custard to serve
- Make the pastry. Sift the flour, cornflour and salt into a food processor, add the butter and whizz until the mixture resembles fine breadcrumbs. Tip into a mixing bowl and stir in the sugar. Lightly beat the egg yolks with 1 tbsp cold water, add to the bowl and mix with a round-bladed knife until the mixture sticks together. Shape into a ball, knead briefly until smooth, then halve.
- Wrap one piece in cling film and chill. Roll out the other on a lightly floured surface into a 28-30cm diameter disc and use to line a lightly greased 23cm x 4cm deep, loose-bottomed flan tin, leaving the edges overhanging. Run a rolling pin over the top of the tin to remove the trimmings (use to patch any holes in the case or add to the reserved pastry). Chill for 20 minutes.
- Preheat the oven to 160ºC/fan140ºC/gas 3. Line the pastry case with foil, folding it over the outside to protect the pastry edges. Cover the base with a thin layer of baking beans or rice and bake for 20 minutes or until crisp. Remove the foil and baking beans/rice and bake for 10 minutes more until lightly golden. At the same time, remove the remaining pastry from the fridge and leave it to come back to room temperature. Remove the pastry case from the oven and leave to cool slightly, then loosen from the tin to make it easier to remove later. Increase the temperature to 180ºC/fan160ºC/gas 4.
- For the filling, peel, core and slice the apples. In a jug, whisk the eggs, sugar and flour until smooth. Whisk in the soured cream and nutmeg.
- Put a layer of the apples over the base of the pastry case, then cover with a little of the soured cream mixture. Layer the apples and the soured cream mixture into the pie case until the case is generously filled or they are all used up.
- Re-knead, then roll out the rest of the pastry into a 25cm disc. Brush the edge of the pastry case with water, lift over the pastry and press the edges together to seal. Make a small hole in the centre of the lid. Trim the excess pastry, re-roll, cut into leaves and use for decorating the top (brush with water to stick).
- Bake for 1 hour, covering loosely with foil if the pie starts to brown too quickly. Remove from the oven and cool for about 30 minutes. Remove from the tin, sprinkle with golden caster sugar and serve warm with crème fraîche or custard.
As peeled apples quickly turn brown, keep them until needed in a bowl or pan of water to which lemon juice has been added (1 tsp lemon juice to 500ml water).
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