In my household, apple pie does not hit the sides of the mouth, never mind there being any leftovers. I sometimes like to alternate the types of apples I use. In some cases, I might use a sweet eating apple and in other cases, use the more traditional Bramley apple. One thing that always remains the same, is the pastry recipe that I follow. It is not a traditional English recipe but French. It is known as Pate Sucree, Sweet pastry. The recipe can be found here.
Although the Bramley apple is seen as a British iconic fruit, with its green flesh and tart taste but apple tree has actually been grown in Asia a lot longer than in the UK. Sorry Americans, but it was the pilgrims that brought apple pie to America but do enjoy this wonderful staple of American’s diets.
The beauty of the classic grandmother recipes is they are often simple to make and apple pie is just that. Granted, pastry has to be rolled our and then the tin lined but if you are new to baking, then do not be scared. It really is easy.
One tip for working with pastry is to not over work it. If I make mine pies, I never roll out the pastry more than three times and for an apple pie, you should only have to roll it out once. The more you work it, the more gluten strands build up and the pastry becomes tough.
Below is the recipe for both the pie and pastry.
- 165g plain flour, plus extra for dusting
- 25g ground almonds
- 120g chilled unsalted butter, cubed
- 55g caster sugar
- 1 medium egg
- 4 large bramley apples
- 1 tbs of sugar
- 1 tsp cinnamon
- 1 Stir in the flour and ground almonds together in a large bowl, then add the butter and rub in your fingertips until the mixture looks like crumbs. Stir in the sugar.
- 2 Break in the egg and work into the mixture with your fingers, bringing it together to form a soft dough.
- 3 Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Chill for at least 3 hours before using. You can chill over night.
- 4 Pre-heat oven to 180c fan.
- 5 Once the pastry has chilled, cut it in half. Roll one part our to a thickness of a coin and line a greased pie tin with the pastry.
- 6 Peel the apple, core them and slice them. Put some of the apples into the pie case. sprinkle with half the sugar and cinnamon. Repeat the process.
- 7 Roll the pastry out ready for the top. Get a little milk and with a pastry brush, go round the edge of the pastry in the pie dish/ tin. Put the top on and seal the edges. Brush more milk or a beaten egg over the lid. Sprikle with a little sugar. Bake for 30 minutes or until golden.