Apple Pie

I can’t really think of a more imaginative name for it – Apple Pie sums it all up. I’ll let you do the imagining and mouth-watering… I find that it’s best not to overcomplicate these traditional puddings and to stick to what tastes best and comforting. All I add is cinnamon and cloves to give it an extra boost. The pastry is also really easy to make, so don’t be afraid of it! P.S. Cook this for your parents and you’ll get mega brownie-points

Apple Pie

You need:
500g/1lb 1oz cooking apples
75g/3oz demerara sugar (extra to sprinkle)
4 whole cloves
2 tsps cinnamon
175g/6oz plain flour
100g/4oz chopped butter
milk, to glaze

1) Use a shallow 1 litre pie dish. Peel, cut and core the apples into thick slices (I know it’s effort, but this is probably the most effort required in this recipe). Arrange the slices in the bottom of the dish, sprinkle with sugar and cinnamon, and nestle the cloves among the apples. Cover with two tablespoons of cold water.

2) For the pastry, put the flour into a bowl and rub the chopped butter in with your fingertips, until the mixture is like breadcrumbs. Use another two tablespoons of cold water to bring it into a nice, firm dough.

3) Roll out the dough (use flour!) until it is a size that will cover your pie dish. Lift the pastry onto the dish and trim the edges with a knife. I like to make pretty decorations with the trimmings, like leaves to make the pie look nice. Chill the pie in the fridge for half an hour.

4) Heat the oven to 200°C/180°C fan. Brush the pie with a splash of milk to make it shiny and sprinkle some sugar on top like fairy dust. Make a little slit in the top of the pie so steam can escape and bake for 40 minutes in the preheated oven. It should be lovely and golden when it comes out, and is scrumptious served hot with vanilla ice cream.

The pie can be kept in the fridge for a few days and I like it for breakfast, or just as a good old pud. The oldies will love it as it is what they would call ‘a classic’, also my grandparents would say; ‘there’s nothing better than a scrummy slice of pie – none of those fancy cake cups or whatever they’re called.’ Of course they mean cupcakes, but in a way, I agree with them and think spiced apple with crumbly pastry is far nicer than a soggy sponge and sickly buttercream.

Here is my little brother – who had about 3 helpings!


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