Ingredients
For the filling
• 5oz golden caster sugar, plus 1 tbsp for sprinkling
• 1 tsp ground cinnamon
• 2 tbsp cornflour
• 600g/1lb 5oz Royal Gala apples, peeled, cored, sliced
For the pastry
• 400g/14oz plain flour, plus extra rolling
• 2 tbsp caster sugar
• 250g/10oz cold butter, cut into cubes
• 1 free-range egg, beaten with 2 tbsp cold water, plus 1 free-range egg, beaten, to glaze
55mins
10 mins
Serves 6
Method
- Preheat the oven to 200C/180 (fan)/Gas 6.
- For the pastry, add flour and sugar into a bowl, rubbing in the butter until the mixture resembles breadcrumbs. Combine the beaten egg, mixing until a dough forms.
- Divide the pastry, setting aside 1/3 for the lid. For the base, on a lightly floured surface roll out the pastry until 3mm thick with an overlap of 3 inches of the pie dish diameter. Use the rolling pin to help place the pasty base into the pie dish.
- Press the pastry firmly into the dish and up the sides, ensuring no air bubbles. Refrigerate whilst preparing apple filling.
- For the filling, combine sugar, cinnamon and cornflour in a large bowl. Stir in the apples.
- Place the apple filling into the refrigerated pie dish. Brush the rim of the pastry in the dish with beaten egg.
- Roll out the reserved pastry, covering the apple filling. Use a sharp knife to trim off the excess pastry, gently crimp all around edge to firmly to seal. Make small holes in the centre of the pie with the tip of a knife.
- Glaze the top with beaten egg and sprinkle with sugar. Bake in the centre of the oven for 45–55 minutes or golden-brown all over and the apples are tender.
*TOP TIP: Carve frightful faces into the pie lid OR re-roll excess pastry, cutting into spooky shapes for the perfect Halloween treat!
