Apple & ginger pie with walnut pastry
A rustic apple pie with warming, nutty flavours
Serves 8 Prep 35 mins plus chilling Cook 1 hr £1.20 per serving 439 kcals, 14g fat, 7g sat. fat, 54g sugars
FOR THE PASTRY
175g plain flour, plus extra for dusting 100g cold butter, cubed 50g golden caster sugar 25g walnuts, ground ½ lemon, zested 1 large egg yolk, beaten, plus extra
beaten egg to glaze
FOR THE FILLING
5 Bramley apples, peeled, cored
and diced 5 Granny Smith apples, peeled, cored
and diced 100g golden caster sugar 100g crystallised ginger, chopped 1 tbsp plain flour 50ml calvados 50g sultanas
1 For the pastry, place the flour and butter in a bowl, and use your fingertips to rub together until they resemble breadcrumbs. Add the sugar, ground walnuts, lemon zest and a pinch of salt, then mix together. Add the egg yolk and work into the pastry to combine until you have a smooth dough. Wrap the pastry dough in cling film and chill for at least 1 hr.
2 To make the filling, soften the apples, sugar and ginger in a pan for about 5 mins, then stir in the flour. Be careful not to cook it all the way through, as it will continue to cook in the oven. Add the calvados and sultanas before leaving to cool.
3 Heat oven to 190C/170C fan/gas 5. Fill a large pie dish – around 23cm with 5cm depth – with the apple mixture and brush a small amount of beaten egg around the edges. On a lightly-floured surface, roll out the pastry to fit the top of the pie. Put the lid on top and trim any excess. Keep the trimmings as they can be used to decorate the top. Next, use your fingers to pinch and crimp the pastry all the way around the edge and use the egg to glaze the top. Cut 3 little slits to let the steam out. Bake for 40-45 mins until pastry is crisp and golden.