Old English Apple Pie Recipe
For the pastry:
240 g plain flour
60 g caster sugar
150 g butter
1 egg
For the filling:
30 g butter
480 g (lib) peeled and chopped cooking apples
115 g caster sugar
½ tsp fresh grated nutmeg
1 pinch of cinnamon
How To Make Old English Apple Pie
To make the pastry:
In a large bowl, combine the flour and caster sugar using your fingertips.
Gently rub in the butter until the mixture resembles coarse breadcrumbs.
Make a well in the centre and break in the egg. Mix carefully to produce a firm but slightly crumbly pastry.
Cover with cling film and refrigerate for 20 minutes.
To make the filling:
In a saucepan melt the butter and then add the chopped apple.
To make the filling:
In a saucepan melt the butter and then add the chopped apple.
Cook on a low heat under a tight-fitting lid, stir occasionally and cook until soft. Add the sugar; then the nutmeg and cinnamon to taste. Cover and allow to cool completely
When the pastry is rested, divide into two pieces. Cover a buttered, heatproof 20 cm (8 in.) pie dish with one half of the pastry rolled thinly
Press gently into the base and sides and trim off any overlapping edges.
Prick the pastry base with a fork to prevent it rising. Add the cooked, cooled apple to the center of the dish and smooth out to the edges.
Roll out the remaining pastry, dampen the edges of the pie with a little water; then lay the pastry over and trim the edges. Decorate the pastry by pinching the edges between your Finger and thumb and make a steam hole in the center. Bake at 190°C / 360°F / gas mark 5 until the pastry is crisp and golden - approximately 25-30 minutes.