You heard the interview – you read the recipe – now here’s your chance to watch Sue at work in the The Magnolia Tree Cookery School kitchen, making that apple pie!
Tag Archives: bramley apple
As nice as pie!
If you were listening to the show earlier today, you’ll no doubt have heard Sue Jackson sharing the recipe for this appropriately autumnal dessert…
Not just an apple pie but a Bramley apple pie no less – every bit as appropriate given that the home of the world-famous fruit is right here in Nottinghamshire!
Next time you fancy a sweet treat, why not give this one a try?
Apple Pie
Ingredients (for a 24cm / 9½” pie plate)
Shortcrust Pastry
- 220g plain flour
- 110g butter or margarine (cold from the fridge)
- Pinch of salt
- 2-3 tablespoons of cold water
Filling
- 700g Bramley apples
- 2 tablespoons of water
- 50g sugar
- ½ teaspoon cinnamon (optional)
- 1 egg, beaten, and a little sugar for dusting on the top
Method
- Place the flour and salt in a bowl and add the fat which has been cut up into small pieces.
- Rub the fat into the flour using your fingertips – be as light and quick as you can so the mixture does not get warm. If you have a food processor, you can use that.
- When the mixture resembles breadcrumbs, add 2 tablespoons of the water and stir with a knife to bring it together. Add more water if you need to but be as sparing as you can. If using a food processor, use the pulse function.
- Wrap the pastry in cling film and place in the fridge to rest for at least 20 minutes.
- Peel and dice the apples and place in a pan over a medium heat with the sugar, water and cinnamon (if using). Cook gently for a few minutes until the cubes begin to break down but not go to a mush. Place in a bowl to cool.
- Preheat the oven to Gas mark 6, 200°C or 400°F.
- Lightly dust your worktop and rolling pin with flour and, using half of the pastry, roll out a circle until it measures slightly larger than your plate. Place on the pie plate and then roll out the remaining half until it too is slightly larger than the plate.
- Place your cooled filling in the centre of the plate and brush around the edge with beaten egg. Place the rest of the pastry on the top and press all the way around to seal top and bottom together.
- Cut away the excess pastry from the edge and using your fingers create a fluted edge.
- You can use the offcuts of pastry to make leaves, letters or flowers to decorate the top if you wish.
- Brush all over with the beaten egg and dust a little sugar all over.
- Bake in the centre of the oven for approximately 30 minutes.
The cream of the crop
Autumn’s here – the season of mists and mellow fruitfulness…
So what could be more appropriate for next weekend’s guest to be talking about than something a little bit fruity?
Sue Jackson, otherwise known as Sue The Cook, will be joining June in the second hour of Girls Around Town to share another of her favourite recipes. And with Radio Newark just a short drive away from the home of the world-famous Bramley Apple, the tasty treat in question just has to be an apple pie, doesn’t it?
On the phone to the studio shortly after 11.20am, Sue will have news too of the re-opening of her Magnolia Tree Cookery School here in the centre of town.
Tune in to 107.8FM or listen online from 10am to 12 noon next Sunday morning to find out more, make sure you have a pen and paper nearby to jot down the recipe or watch this space for a copy you can download shortly after the show.
And if like June you’re not quite sure what the difference is between an apple pie and an apple tart, Sue will be explaining that too!
Girls Around Town 