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

  • Servings: Makes 6 servings
  • Difficulty: easy
  • Print


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

  1. Place the flour and salt in a bowl and add the fat which has been cut up into small pieces.
  2. 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.
  3. 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.
  4. Wrap the pastry in cling film and place in the fridge to rest for at least 20 minutes.
  5. 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.
  6. Preheat the oven to Gas mark 6, 200°C or 400°F.
  7. 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.
  8. 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.
  9. Cut away the excess pastry from the edge and using your fingers create a fluted edge.
  10. You can use the offcuts of pastry to make leaves, letters or flowers to decorate the top if you wish.
  11. Brush all over with the beaten egg and dust a little sugar all over.
  12. Bake in the centre of the oven for approximately 30 minutes.