Apple Pie


Apple Pie


250g self-raising flour

50g icing sugar

125g unsalted butter, cubed

2 eggs (one for the recipe, 1 for beating and brushing)

1tbsp whole milk

4 Bramley apples, cored, peeled and chopped into bite-size chunks

Juice of 1 lemon

1tbsp cornflour

55g granulated sugar

1tsp ground cinnamon

1tsp ground nutmeg 


Preheat the oven to 190°C

Mix the flour, icing sugar and butter with your hands until it resembles breadcrumbs.

Add the egg and mix until the dough comes together and form into a small ball. Add a splash of milk if needed. Wrap the dough in cling-film and leave in the fridge for 25 minutes.

In a separate bowl, mix together the apples, cornflour and lemon juice, sugar and spices. Transfer into an oven-proof dish. Brush the edges of the dish with a small amount of beaten egg.

Remove the pastry from the fridge after 25 minutes and roll out until it is approximately 0.5cm thick. Drape the rolled pastry over the apple mixture in the dish and pinch the edges.

Slice four lines of approximately 4cm in length coming from the centre of the pie but not meeting in the middle.  

Brush the top all over with the rest of the beaten egg and bake for 35-40 minutes until golden checking half way through.