- For the filling:
- 1kg Bramley apples
- 140g golden caster sugar
- ½ tsp cinnamon
- 3 tbsp flour
- For the pastry:
- 225g butter, room temperature
- 50g golden caster sugar, plus extra
- 2 eggs
- 350g plain flour, preferably organic
- Softly whipped cream, to serve
STEP 1
Put a layer of paper towels on a large baking sheet.
STEP 2
Quarter, core, peel, and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
STEP 3
For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min - it will look a bit like scrambled egg.
STEP 4
Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands.
STEP 5
Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
STEP 6
After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5.
STEP 7
Lightly beat the egg white with a fork.
STEP 8
Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin - 20-22cm round and 4cm deep - leaving a slight overhang.
STEP 9
Roll the remaining third to a circle about 28cm in diameter.
STEP 10
Pat the apples dry with kitchen paper, and tip them into a bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile-high into the pastry lined tin.
STEP 11
Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape.
STEP 12
Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins.
STEP 13
Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
Products used to make this recipe
Swan Retro Scale
Measure a whole variety of ingredients for baking and cooking with the Swan Retro Mechanical Scale. With an 8kg capacity there is plenty of space to weigh even a large…
View Product
Swan 800W Retro Stand Mixer
If you love baking, you'll love the Swan Retro 800W stand mixer. Featuring a powerful 800W power output, 8 variable speeds and pulse function, and a simple rotary switch control…
View Product
Submit a review