Seasonal Apple Pie
This apple pie is one of the simplest to make, but it has all the essentials: a crumbly shortcake pastry and lots of Bramley apples. This pastry uses flour and almonds. Serves eight.
you will need
250g/9oz plain flour
50g/2oz ground almonds
175g/6oz butter, softened
Zest of ? lemon
1 egg yolk
1 dsp cold water
6 Bramley apples, peeled, cored and finely sliced
50g/2oz caster sugar
Juice of 1 lemon
A little milk or beaten egg
This pastry can be prepared in a blender for ease. Place the flour, almonds, butter, zest, egg and water in the blender and blitz until the mixture just binds. Remove the pastry from the blender, wrap in clingfilm and place in the fridge for 15 minutes.
Place the apples in a dish and sprinkle with sugar, lemon juice and cloves. Leave to sit for 10 minutes.
Remove the pastry from the fridge and divide it in two. Roll out each piece so that it will fit a deep 23cm/9in ovenproof plate. Place one piece of the rolled-out pastry on the plate and spread the apples, sugar and cloves evenly on top.
Brush the edge of the pastry with cold water before laying the second piece of pastry on top. Squeeze the edges of the pastry together to seal them. Make a slit on the top of the pie. Brush with a little milk or beaten egg and bake in the oven at 200 C/Gas Mark 6 for 20-25 minutes until golden. Dust with icing sugar and serve with cream or yogurt.