Nana Dennehy's Apple Pie
Another everlasting favourite – a prize winner in our Slow Food Grandmother’s Day Competition a few years ago.
SERVES
6
PEOPLE
PREP TIME
25
MINUTES
COOKING TIME
60
MINUTES
Ingredients
225g butter
200g caster sugar
4 organic, free-range eggs
325g self-raising flour
¼ - ½ tsp ground cinnamon (optional)
2 good sized cooking apples
2 tbsp caster sugar for sprinkling
22.5cm round tin
Method
Preheat the oven to 180°C/Gas Mark 4.
Grease the tin with a little butter.
Cream the butter and sugar until light and fluffy and pale in colour.
Add the eggs one at a time, incorporating a little sifted flour each time and optional cinnamon.
Beat well between each addition. (If the butter and sugar are not creamed properly and if you add the eggs too fast, the mixture will curdle, resulting in a cake with a heavier texture). Pour the mixture into the tin.
Peel and core the cooking apples and slice into 1cm slices. Arrange overlapping in a concentric circle on top of the mixture. Sprinkle with caster sugar. Bake in the preheated oven for 50-60 minutes until golden brown and springy to the touch.
Serve warm with whipped cream or lashings of custard.
