SORINA’S MOTHER’S APPLE PIE
My mum used to make this almost every week in autumn, writes Sorina SHORTCRUST PASTRY: 500g white flour 250g cold butter, cubed 125g icing powder 15 g vanilla sugar 2 eggs + 2 yolks 2 tbsp sour cream 1 tsp lemon zest Pinch of salt APPLE FILLING: 2kg cooking apples (I prefer Bramleys) 200g sugar 1 tsp cinnamon Zest of one lemon Juice from ½ lemon 60 g walnuts MAKE PASTRY: If using a food mixer, put all the pastry ingredients together. Mix it quickly and briefly. If kneading by hand, mix the flour and butter, then add the other ingredients and knead fast. Don’t over-knead. Divide dough into two portions, one slightly larger than the other (for the bottom sheet). Wrap in cling film and refrigerate for one hour. PREPARE FILLING: Wash the apples then coarsely grate them, peeled or unpeeled. Add sugar, cinnamon and lemon juice. Toast the walnuts and chop them. I prefer to keep them chunky. MAKE UP: Remove the larger dough piece from the refrigerator and spread on a baking sheet. Roll thinly to reach the edges of the tray. Pierce it well with a fork to avoid any bubbles while baking. Squeeze excess liquid from the apples by hand or using a muslin cloth. Place the apple filling on top of the dough sheet and spread evenly. Add extra cinnamon or sugar if you wish and finally, the toasted walnuts. FINISH: Take the second dough sheet and roll it evenly on a baking paper. Place on top of the apple filling. Pierce it with a fork and brush it with a yolk for a nice golden looking pie. BAKE: In a preheated oven (170°C), bake the pie for about 35-45min. When ready, let it pie cool before slicing, otherwise the pastry may break. Sprinkle with icing sugar and slice.