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
- For the pastry, place the flour, sugar and salt into the bowl of an electric mixer.
- In a separate jug, stir together the water and vinegar.
- 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.)
- 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.
- With your hands, cut the dough into halves, flatten them into discs and wrap in plastic wrap. Place in the fridge to chill.
- 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.
- Preheat oven to 220˚C / 425˚F / Gas Mark 7.
- 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.
- Place your pastry into your pie dish and pack in the filling on top.
- 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.
- 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.
- Leave to cool for at least 2 hours before slicing.
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 Lunch Lady recipes never go out of date!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.