Apple Pie. A British classic - a dessert known and eaten in many other parts of the world - particularly in the USA. Serve with custard, cream, and a dusting of sugar
- 175g Plain Flour
- Pinch of Salt
- 40g of Lard
- 40g of Butter
- 900g Cooking Apples
- 75g Sugar
- Grated Nutmeg
- Milk & Castor Sugar to glaze
Pre-heat the oven to Gas 7, 220 centigrade. Start by making the pastry. Sieve the flour into a large mixing bowl. Cut the butter and lard into cubes and add to the bowl with the salt. Rub the butter and lard into the flour with your fingertips until crumbly and well incorporated. Sprinkle approximately 2 tablespoons of water all over the mixture and begin blending together with a pallet knife or round bladed knife. Carefully add a little extra water if you feel the mixture is too dry but only a little at a time. Bring the dough together with your hands and mould into a ball that leaves the bowl clean. If you have any bits left in the bowl add a little more water to incorporate them. Place the pastry in some cling film or foil and place in the fridge to rest for 20 - 30 minutes.
While the pastry is resting, peel, core and slice the apples and place them directly into a pie dish 850ml. Sprinkle over the sugar and nutmeg.
Roll out the pastry to around 25mm larger than the pie dish. Moisten the edge of the pastry with water and place water side down on the top of the pie dish. Trim of any excess pastry with a knife and use to make some decorative leaves if you like. Crimp the edges of the pie using the back of a knife and your finger. Brush to top of the pie with some milk and sprinkle a little sugar over it.
Bake in the over for 10 minutes at Gas 7, 220 centigrade and then turn the oven down to Gas 5, 190 centigrade for a further 30 minutes. Check at the end of cooking by carefully pushing a skewer into the pie. If the apple feels too firm, leave for a further 5 minutes.
Listed in the Sweet Sauce section of the website.
White Sauce with Brandy.