Apple Plate Pie recipe from the new GBBO book
The cooking apples give this pie a sharpness and softness, while the eating apples give sweetness and bite. As the pie crust is not baked blind, dusting the pastry base with semolina prevents a soggy bottom.
275g plain flour
2 tbsp icing sugar
140g unsalted butter, chilled and diced
3-4 tbsp chilled water
1 egg, beaten
2 tsp caster sugar, for sprinkling
For the filling: 2 large cooking apples (about 700g), peeled, cored and sliced
4 tbsp caster sugar
1 cinnamon stick
3 tbsp water
2 tbsp semolina
2 eating apples, peeled, cored and thinly sliced
You will need: 24cm pie plate
1. First, make the pastry. Put the flour and icing sugar in a large bowl and mix to combine. Add the butter and use your fingertips to rub it in until the mixture resembles fine crumbs. Add the water, a couple of teaspoons at a time, mixing between each addition, until you've added just enough to bring the pastry together. Gently knead the pastry into a ball, then wrap it in cling film and chill for 30 minutes to rest.
2. Make the filling. Place the cooking apple slices in a pan along with the caster sugar, cinnamon stick and water. Cook, stirring occasionally, over a medium heat, until the apples begin to fall apart, but still hold their shape. Transfer to a clean bowl, discarding cinnamon stick; allow to cool.
3. Heat the oven to 200°C/180°C fan/400°F/Gas 6. Remove the pastry from the fridge and divide into 2 pieces, roughly ⅔ and ⅓. Place the larger piece on a lightly floured worktop and roll out to 2-3mm thick. Use this pastry sheet to line the base of the pie plate, then roll out the smaller pastry to 2-3mm thick to form the pie lid.
4. Sprinkle the semolina over the pastry base. Mix the sliced eating apples with the cooled apple filling and tip the apple mixture onto the pie base, spreading it out evenly but leaving a ring of pastry around the edge.
5. Brush the edges of the pie with beaten egg, then cover with the lid. Crimp the edges with the tines of a fork to press down on the pastry rim, then trim away any excess. Use any pastry trimmings to make decorations for the top, if you wish.
6. Brush the top of the pie with more beaten egg, then sprinkle with the 2 teaspoons of caster sugar. Make 3 small slits in the top of the pie to let the steam out.
7. Bake the pie for 30-35 minutes, until golden brown. Remove from the oven and leave to rest for 15 minutes before serving. Enjoy with ice-cream, cream or custard.