Old English apple pie recipe
information
There are few more delicious puddings than Old English apple pie with its filling of apples, dried fruit and spices. Serve with custard sauce, or sweetened whipped cream. Cheddar cheese is also good with apple pie.
For the pastry:
225 g (1/2 lb) flour
Pinch of salt
2 tsp spoons caster sugar
100 g (4 oz) butter
2 - 3 tbsp cold water
Pinch of salt
2 tsp spoons caster sugar
100 g (4 oz) butter
2 - 3 tbsp cold water
For the filling:
3/4 kg cooking apples, peeled, cored and sliced
4 tbsp sultanas or raisins
175 g (6 oz) soft brown sugar
1/2 tsp ground cinnamon
1/4 tsp spoon grated nutmeg
Finely grated rind and juice of 1/2 lemon
4 tbsp sultanas or raisins
175 g (6 oz) soft brown sugar
1/2 tsp ground cinnamon
1/4 tsp spoon grated nutmeg
Finely grated rind and juice of 1/2 lemon
To finish:
Milk
Caster sugar
Caster sugar
method
1. To prepare the pastry, sift the flour and salt into a mixing bowl, then stir in the sugar. Add the butter in pieces and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs.
2. Stir in enough water to hold the mixture together, then form into a smooth ball. Wrap in foil or greaseproof paper and chill in the refrigerator for 30 minutes.
3. Divide the dough in two and roll out one half on a floured board to a circle to fit the base of a 20 cm (8 in) pie dish.
4. Put the apples in a mixing bowl, then stir in the remaining filling ingredients. Spoon into the dough-lined pie dish.
5. Roll out the remaining dough to a circle for the lid. Lay over the filling, pressing down and sealing the edge with water. Flute the edge with your fingers or crimp with the prongs of a fork.
6. Brush with a little milk and dredge with caster sugar. Make a slit in the centre of the pie for the steam to escape.
7. Bake on a baking sheet in the centre of a fairly hot oven (200°C/400°F or Gas Mark 6) for 15 minutes, then reduce the heat to moderate (180°C/350°F or Gas Mark 4) and continue baking for 20 minutes.
8. Allow to cool for 5 minutes before serving.
2. Stir in enough water to hold the mixture together, then form into a smooth ball. Wrap in foil or greaseproof paper and chill in the refrigerator for 30 minutes.
3. Divide the dough in two and roll out one half on a floured board to a circle to fit the base of a 20 cm (8 in) pie dish.
4. Put the apples in a mixing bowl, then stir in the remaining filling ingredients. Spoon into the dough-lined pie dish.
5. Roll out the remaining dough to a circle for the lid. Lay over the filling, pressing down and sealing the edge with water. Flute the edge with your fingers or crimp with the prongs of a fork.
6. Brush with a little milk and dredge with caster sugar. Make a slit in the centre of the pie for the steam to escape.
7. Bake on a baking sheet in the centre of a fairly hot oven (200°C/400°F or Gas Mark 6) for 15 minutes, then reduce the heat to moderate (180°C/350°F or Gas Mark 4) and continue baking for 20 minutes.
8. Allow to cool for 5 minutes before serving.
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