375 g pack shortcrust pastry
1 level tbsp (15 ml) plain flour (All purpose)
2 large Bramley apples, peeled, cored and thinly sliced
3 1/2 tbsp (40 g) Demerara (raw) sugar
1/2 tsp ground cinnamon
50 g sultanas (golden raisins)
3 1/2 tbsp (40 g) Demerara (raw) sugar
1 level tbsp (15 ml) plain flour (All purpose)
2 large Bramley apples, peeled, cored and thinly sliced
3 1/2 tbsp (40 g) Demerara (raw) sugar
1/2 tsp ground cinnamon
50 g sultanas (golden raisins)
3 1/2 tbsp (40 g) Demerara (raw) sugar
method
1. Preheat the oven to 200°C (400°F) gas mark 6.
2. Roll out 2/3 of the pastry to 5mm in thickness. Use to line a 18 cm flan tin. Sprinkle the base of the pastry with the flour.
3. Place the apple, sugar, cinnamon and sultanas in a bowl, mix to combine. Then layer into the base of the pastry case.
4. Sprinkle the demerara sugar for the topping onto a work surface. Roll out the remaining pastry over the sugar. Turn over and roll again until a thickness of 5mm is achieved.
5. Cut into 10 strips, each 1 cm in width and of various lengths to fit the tin.
6. Twist each strip once or twice and place over the apple filling in neat lines, pressing the end of the twist to the bottom pastry then flute the edges of the pie.
7. Place on a baking tray and cook for 30-35 minutes, until golden brown. If it starts to brown too quickly cover with foil. Serve hot or cold with cream or ice cream.
2. Roll out 2/3 of the pastry to 5mm in thickness. Use to line a 18 cm flan tin. Sprinkle the base of the pastry with the flour.
3. Place the apple, sugar, cinnamon and sultanas in a bowl, mix to combine. Then layer into the base of the pastry case.
4. Sprinkle the demerara sugar for the topping onto a work surface. Roll out the remaining pastry over the sugar. Turn over and roll again until a thickness of 5mm is achieved.
5. Cut into 10 strips, each 1 cm in width and of various lengths to fit the tin.
6. Twist each strip once or twice and place over the apple filling in neat lines, pressing the end of the twist to the bottom pastry then flute the edges of the pie.
7. Place on a baking tray and cook for 30-35 minutes, until golden brown. If it starts to brown too quickly cover with foil. Serve hot or cold with cream or ice cream.
serving amount
serves: 4-6
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