Apple pie could be described as one of life’s best comfort foods, shortcrust pastry filled to the brim with apples coated in cinnamon and sugar, baked till flaky and served with lashings of custard: its just whats’ called for on autumnal days like this.
(you will need a pie dish)
- 300g plain flour
- 75g butter
- 75g vegetable fat
- 50g icing sugar
- 4 cooking apples
- 2 tsp cinnamon
- 100g muscovado sugar
- 1 egg, beaten
- Begin by making the pastry by rubbing in the fats into the flour till it resembles bread crumbs, add in the icing sugar and rub in.
- Using a knife, add in a tsp of ice cold water at a time and stir till it begins to come together. Finish off by using your hands and bringing it together, leave to rest in the fridge.
- Prepare the apples by peeling, coring and slicing, pour over the sugar and cinnamon and mix till evenly coated.
- Roll half the pastry out, till it fits the pie dish and line. Tip in the apple mix, it should be overflowing as when cooked the apple reduces.
- With the rest of the pastry, make decorations, for example, lattice as seen above or you could simply cover the whole pie in pastry or cut out shapes with cutters.
- Brush the top with the beaten eggs and bake for 30 minutes at 200oC, the pastry should take on a lovely golden hue.
Eat whilst warm with heaps of custard, enjoy!