Apple Pie
Makes 1 pie
INGREDIENTS:
Pastry
8 ozs (225g) butter
2 ozs (55g) caster sugar
2 eggs
12 ozs (340g) plain white flour
1½ lbs (675g) Bramley Seedling cooking apples
5 ozs (140g) sugar
1 teaspoon cinnamon
egg wash-made with one beaten egg and a dash of milk
Caster sugar for sprinkling
METHOD:
1. Preheat the oven to 180°C/350°F/gas mark 4.
2. 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 1 hour otherwise it is difficult to handle.
3. To make the tart, roll out the pastry 1/8 inch (3mm) thick approx., 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 cinnamon. Cover with a lid of pastry, seal edges, decorate with pastry hearts, 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 castor sugar and serve with softly whipped cream and sugar.
Notes
Tin, 7 inches (18cm) x 12 inches (30.5cm) x 1 inch (2.5cm) deep
