Serves 8, preparation 45 minutes
A classic recipe made using delicious British apples.
- 900g Bramley Apples, quartered, cored, peeled and sliced
- 210g golden caster sugar
- 1/2 tsp cinnamon
- 350g + 3 tbsp plain flour
- 240g butter
- 2 large Free Range Eggs
- Using paper towels, dry the apples which you have sliced to abbout 5mm thickness.
- For the pastry, beat the butter and 50g sugar in a large bowl until mixed. Break in a whole egg and a yolk (hold onto the white for glazing). Beat together before working in 350g flour with a wooden spoon, a third at a time, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill in the fridge for 40mins to an hour.
- Mix 150g sugar, cinnamon and remaining flour for the filling in a large bowl.
- Heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Add the apples into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
- Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins.
- Sprinkle with remaining sugar and serve with double cream.