Apple pie

Apple pie

I love serving this pie warm with a dollop of whipped cream
Serves 6-8
Ingredients:

For the pastry
280g plain flour
1 tbsp sugar
1 tsp salt
250g chilled butter, diced
1 egg
1 tbsp white wine vinegar
2 tbsp water
For the filling
1kg cooking apples, peeled, cored and diced
150g caster sugar
1 tsp ground cinnamon
1 tbsp lemon juice
Pinch of grated nutmeg
1 tsp salt
2 tbsp plain flour
1 egg, beaten

Method
1 Sieve flour, sugar and salt into a large bowl. Rub butter into flour until it resembles breadcrumbs. Mix egg and vinegar with water and then mix into the breadcrumbs until the dough comes together. Divide the dough into two parts, wrap in clingfilm and chill in fridge for an hour. Preheat oven to 180C.
2 Once pastry is chilled, roll out the two pieces of dough on a lightly floured surface to a thickness of 5mm and line a 23cm pie pan with the dough.
3 Place the chopped apples, sugar, cinnamon, lemon juice, nutmeg, salt and flour in a bowl and toss well. Tip the filling into the pastry-lined dish and cover with the second sheet of pastry.
4 Crimp the edges with a fork and cut out a cross or heart shape in the middle. Brush with beaten egg and bake for 50 minutes or until the pie is golden and cooked.

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