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Magnum - Vigilante

Nosh Pit Recipe: Apple Pie

Suggested soundtrack: Aerosmith - Adam's Apple

For the Pastry

375g Plain Flour

1 Whole Beaten Egg

2 Egg Yolks

250g Unsalted Butter

100g Castor Sugar

1/2 Tsp Salt


For the pastry

100g Sultanas

8 Large Cooking Apples Peeled and Sliced Thinly

Juice half and Orange

100g Golden Caster Sugar

2 Heaped Tsp Cinnamon

1 Tbls Semolina

1 Beaten Egg

1 Tbls Castor Sugar



First make the pastry. We prefer to use a food processor for this as the pastry needs to be well blended.

Process the flour, salt, sugar, butter into crumbs. Then add the eggs one at a time to make a smooth dough. Wrap the dough in cling film and chill in the fridge for half an hour.

Grease and flour your 20cm spring form deep pie or cake tin. Roll out 2/3 rds of your chilled pastry on a cold surface, this is a very short pastry and at first it will appear to be as difficult to handle as it is juggling feathers. Line the tin with the pastry (any excess, trim off, and make some biscuits) and prick with a fork then cover the pastry lightly with some baking parchment then fill with baking beads or beans and blind bake for 15 minutes at 180 degrees C. Remove from the oven take out the beads and the parchment and leave to cool. If the base is still a little raw place the pastry case in its tin in the oven for a minute or two to dry out.


For the Filling

Soak the sultanas in the orange juice for half an hour until plump. Sprinkle the semolina over the bottom of the pastry case, there is a lot of liquid in the apples and the semolina will stop you pie from having a soggy bottom. Press down half the apples into the pastry case. Scatter all the sultanas and half the sugar and one heaped teaspoon  of the cinnamon over the apples. Add the rest of the apples sugar and cinnamon. With the remaining pastry roll out to make the lid, brush the rim of the pastry case with beaten egg and place the pastry lid on top. Seal and trim crimp the edge in a jaunty fashion and make a couple of steam holes with a knife, brush with beaten egg and bake in a pre heated oven at 165 degrees C for 40 mins.

Serve with clotted cream or vanilla Ice cream. If you prefer its great with a nice slice of Wensleydale cheese.


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