Ap­ple plate pie

Prima (UK) - - Get Set, Bake! -

The cook­ing ap­ples give this pie a sharp­ness and soft­ness, while the eat­ing ap­ples give sweet­ness and bite.

SERVES 6 PREP 45min, plus chilling COOK 40min

• 275g plain flour

• 2tbsp ic­ing sugar

• 140g un­salted but­ter, chilled and diced

• 3-4tbsp chilled wa­ter

• 1 egg, beaten

• 2tsp caster sugar, for sprin­kling

FOR THE FILL­ING

• 2 large cook­ing ap­ples (about 700g), peeled, cored and sliced

• 4tbsp caster sugar

• 1 cin­na­mon stick

• 3tbsp wa­ter

• 2 eat­ing ap­ples, peeled, cored and thinly sliced

• 2tbsp semolina

1 First, make the pas­try. Put flour and ic­ing sugar in a large bowl and mix to com­bine. Add but­ter and use your fin­ger­tips to rub it in un­til mix­ture re­sem­bles fine crumbs. Add 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 pas­try into a ball, then wrap in cling film and chill for

30min to rest.

2 Mean­while, make the fill­ing. Place the cook­ing ap­ple slices in a pan with caster sugar, cin­na­mon stick and wa­ter. Cook, stir­ring oc­ca­sion­ally, over a medium heat, un­til the ap­ples be­gin to fall, but still hold their shape. Trans­fer ap­ples to a clean bowl, dis­card­ing cin­na­mon stick, and al­low to cool.

3 Heat oven to 200°C (180°C fan) mark 6. Re­move 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 base of a 24cm pie plate, then roll out smaller pas­try to 2-3mm thick to form pie lid.

4 Sprin­kle semolina over pas­try base. Mix sliced eat­ing ap­ples with cooled ap­ple fill­ing and tip ap­ple mix­ture onto pie base, spread­ing it out evenly but leav­ing a ring of pas­try around the edge.

5 Brush edges of the pie with beaten egg, then cover with lid. Crimp edges us­ing 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 top of the pie with more beaten egg, then sprin­kle with 2tsp caster sugar. Make 3 small slits in top of pie to let the steam out.

7 Bake pie for 30-35min, un­til golden brown. Re­move from oven and leave to rest for 15min be­fore serv­ing. En­joy with ice cream, cream or cus­tard.

‘A de­li­cious treat that de­serves a good dol­lop of cream or cus­tard’

Cook’s tip Dust­ing the pas­try base with semolina pre­vents a soggy bot­tom!

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