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.
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
- Sieve the flour into a bowl.
- Rub in the butter until the mixture resembles fine breadcrumbs.
- 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.
- 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.
- Cover the pastry with the stewed apples and sprinkle with sugar to taste.
- 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.
- Cook for 20-30 minutes at 180oC
- 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.