A yummy apple pie made with a sweet shortcrust pastry. Omit the sugar from the pastry if you want a plainer shortcrust.
Serves 6 using a 20 cm base, 1 inch deep pie dish
1 tsp ground cinnamon
Pastry – Sweet Shortcrust
400g flour plus extra for rolling
2 tbsp sugar
250g butter diced
1 beaten egg
2 tbsp water
1 beaten egg
1 tbsp sugar
Preheat the oven to 200C/Fan 180C/Gas 6.
To make the pastry put the flour and sugar in a bowl and stir to mix. Rub the butter into the flour mixture until it resembles breadcrumbs. Add the egg and water and stir until the mixture forms a dough. Split the dough into two – two thirds for the bottom of the pie and one third for the top.
Lightly flour a surface and roll out the larger of the two dough balls until it is approximately the thickness of a £1 coin. Make sure the pastry is slightly larger than the pie dish. Place the pastry into the pie dish by lifting it over the rolling pin and placing in the dish. Press the pastry into the base of the dish first then up the sides. Put to one side.
To make the filling mix together the sugar and cinnamon in a large bowl. Peel, core and slice the apples and put in the bowl with the cinnamon sugar. Stir making sure the apples are thoroughly coated in the sugar.
Put the apple filling into the pie dish. The apples should rise above the edge of the pie dish. Brush the pastry rim with beaten egg.
Roll out the remaining pastry and top the pie. Press down the edges firmly to seal. Trim off any excess pastry with a knife. Make two holes in the top of the pie with a knife. Brush with beaten egg and sprinkle with sugar.
Bake in the centre of the oven for approximately 45 minutes until the top is brown and the apples are tender. Serve hot or cold with custard, cream or ice-cream.
- Shop bought shortcrust works just as well as homemade.
- If the top of the pie becomes too brown whilst cooking cover with foil.
- If you don’t have a pie dish, use reusable round foil dishes. You will end up with quite a lot of leftover pastry though!