Irresistible apple pie
Deliciously rich, with slightly sour apples and sweet, buttery pastry, this pie truly is irresistible - enjoy with softly whipped cream
SERVES
8
PEOPLE
PREP TIME
140
MINUTES
COOKING TIME
45
MINUTES
Ingredients
For the pastry:
225g butter
50g caster sugar
2 eggs
300g plain flour
For the filling:
675g Bramley Seedling cooking apples
150g sugar
2-3 garlic cloves
egg wash (1 beaten egg and a dash of milk)Â
caster sugar, for sprinkling
To serve:
softly whipped cream
Barbados sugar
Equipment:
tin, 7 inches (18cm) x 12 inches (30.5cm) x 1 inch (2.5cm) deep
Method
Preheat the oven to 180°C.
First make the pastry. Cream the butter and sugar together by hand or in a food mixer (no need to over cream). Add the eggs and beat for several minutes. Reduce speed and mix in the flour. Turn out onto a piece of floured greaseproof paper, flatten into a round wrap and chill. This pastry needs to be chilled for at least 2 hours, otherwise it is difficult to handle.
To make the tart roll out the pastry 1/8 inch (3mm) thick, and use about 2/3 of it to line a suitable tin. Peel, quarter and dice the apples into the tart, sprinkle with sugar and add the cloves. Cover with a lid of pastry, seal edges, decorate with pastry leaves, egg wash and bake in the preheated oven until the apples are tender, approx 45 minutes to 1 hour.
When cooked cut into squares, sprinkle lightly with caster sugar and serve with softly whipped cream and Barbados sugar.
