Apples Of My Eye

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For the pastry:

  • 300g / 10.5oz plain flour
  • 1 tbsp caster sugar
  • pinch of salt
  • 225g / 8oz cold butter, cut into cubes
  • 1/2 cup cold water
  • 1 tsp apple cider vinegar

For the filling:

  • 8 Granny Smith apples
  • 50g / 1.75oz brown sugar
  • 50g / 1.75oz caster sugar
  • 50g / 1.75oz plain flour
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • juice of ½ a lemon

Directions:

  1. For the pastry, place the flour, sugar and salt into the bowl of an electric mixer.

 

  1. In a separate jug, stir together the water and vinegar.

 

  1. Add butter to the flour, using the paddle attachment on low speed, until the mixture looks like breadcrumbs with a few visible pieces of butter still remaining. (You can also do this by rubbing the butter into the flour with your fingers.)

 

  1. With the mixer still on low, add the water a few tablespoons at a time until the mixture looks like it’s about to come together.

 

  1. With your hands, cut the dough into halves, flatten them into discs and wrap in plastic wrap. Place in the fridge to chill.

 

  1. Peel and slice the apples into thick slices. Place them in a large bowl with the sugars, flour, cinnamon, vanilla and lemon, and toss well.

 

  1. Preheat oven to 220˚C / 425˚F / Gas Mark 7.

 

  1. On a floured bench, roll out one disc of pastry so that it’s a little larger than the size of your pie dish. Do the same with your remaining pastry disc, and refrigerate until needed.

 

  1. Place your pastry into your pie dish and pack in the filling on top.

 

  1. Slice the second disc of pastry into wide strips, and use them to form a lattice pattern on top of the pie. Roll the edges of the pastry over, and crimp them. Brush with beaten egg.

 

  1. Bake the pie for 20 minutes, and then turn the oven down to 200˚C / 400˚F / Gas Mark 6 and bake for a further 20–25 minutes, or until the pastry is golden brown and the apples are soft.

 

  1. Leave to cool for at least 2 hours before slicing.

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This story is from way back in Issue 2. Lunch Lady recipes never go out of date! You can order back issues from our Shop here.

 

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