Apple Pie
A beloved classic apple pie, delicious when served either warm or cold.
Ingredients
shortcrust pastry (chilled)
500g
Flour (for rolling pastry)
as needed
egg white (whisked with a fork)
1
bramley cooking apples (medium-sized)
2 (about 600g)
sugar
2 tbsp
Instructions
1
Prepare the pastry
If using ready-made pastry, cut off an 8cm x 8cm piece (about 175g). On a floured work surface, roll out the pastry using a floured rolling pin to a 27cm x 27cm square. Lay it in the pie dish, pressing firmly against the base. Trim off the excess with a knife and discard.
2
Prepare the pie lid
Roll out the remaining pastry to about 24cm to use as the pie lid.
3
Prepare the filling
Peel, core and quarter the apples, then slice thinly. Pile the apple slices into the pastry base, mounding them slightly in the centre as the apples will shrink during cooking. Scatter the sugar over the apples.
4
Assembly
Brush the edges of the pastry base with the egg white using a pastry brush. Place the lid on top and press the edges firmly together to seal. Trim off the excess pastry with a knife.
5
Decoration and baking
Cut a slit about 2cm long in the centre to allow the steam to escape. You can use a fork to crimp the edges. Bake at 200°C (400°F, gas mark 6) for about 30-40 minutes, until the apples are tender and the pastry is golden brown.
6
Finish
Remove from the oven and sprinkle a little sugar over the pie. Serve hot or cold with custard, Greek yoghurt or ice cream.
