My, my, Apple Pie!

If you become bored of making crumble all the time with your apples, a change: apple pie. This is quite a savoury recipe, but feel free to add as much sugar and spice as you want! 🙂 Original called for  pastry all the way over the top, but (1) student cooking meant the dish used for the pie wasn’t ideal, and (2) I thought that would make it a bit pastry-heavy.

(serves 6-8)


255g plain flour

140g or butter

6 tsp cold water


5 apples – peeled, chopped, stewed [in lidded pot with 3 tbsp water and 2 tsp cinnamon until soft]

Sugar to taste

  1. Sieve the flour into a bowl.
  2. Rub in the butter until the mixture resembles fine breadcrumbs.
  3. Add the cold water to the flour mixture, bit at a time. Using a knife, mix the water into the flour, using your hand to firm up the mixture. The pastry should be of an even colour and suitable consistency for rolling.
  4. Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover an 20cm/8in enamel or aluminium plate. Trim the edges with a knife using the edge of the plate as your guide.
  5. Cover the pastry with the stewed apples and sprinkle with sugar to taste.
  6. Roll out the other half of the pastry and cut into strips, folding so it looks like a lattice. Place over the pie and moisten edges so they stick together. Press down on the pastry edges, making sure that they are properly sealed.
  7. Cook for 20-30 minutes at 180oC
  8. When the pie is cooked it should move slightly on the plate when gently shaken – slide onto serving place, slice, and serve with cream or ice-cream, a dusting of sugar, and a tsp of cinnamon.



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