PlayTHE FILLING
• 900 g of Bramley apples, (had they been in season at the filming John would have liked to have used his own apples which were Bascombe Mystery and Lanes Prince Alberts.)
• Salted water (stop cut apples going brown)
• 2 tsp quince marmalade or to taste.
• Lemon juice to taste
• Caster sugar to taste for the filling and a little more to sprinkle over the pie and sweeten the cream.
(Quantities of quince marmalade, sugar and lemon juice will depend on the apples used so make sure you taste the filling before putting it in the pie. )
PASTRY
• 175g self raising flour
• 85g lard
• 85g block baking margarine
• 1/2 pint Sour milk (2-3 days in warm kitchen)
• A pinch of Salt
• ½ pint double cream
For best results all ingredients and equipment should be chilled in the fridge before use.
JOHN AND ED’S MASTERCLASS
John and Ed had no changes to make to John’s Apple pie but they thought he might like to learn how to make a fantastic vanilla ice cream as an alternative to whipped cream to serve it with.
INGREDIENTS
250 ml double cream
250 ml full fat milk
3 vanilla pods, split and seeded
8 egg yolks
150 g caster sugar
METHOD
1. Pour the milk and cream into a pan with the vanilla seeds and pods and bring to the boil.
2. In a bowl, whisk together the caster sugar and the egg yolks.
3. Remove the vanilla pods from the milk and cream them pour the mixture slowly into the egg mixture whisking all the time.
4. Once combined, pour the mixture back into the pan and cook, whisking all the time until thickened.
5. Pour into an ice cream machine and churn until frozen.
METHOD
1. For the filling, peel, core and chop the apples
2. Place in pan of salted water to prevent from turning brown until ready to use.
3. Drain the water put apples in pan over medium heat and add quince marmalade and part cook for about ten minutes.
4. Add the lemon juice and sugar to taste. Drain and set aside to cool.
5. To make the pastry, sieve the flour into a bowl and add the margarine, lard and salt. Cut the mixture with a knife until it combines then add about 1/3 a pint of soured milk until you have a dough. Do not use your hands. The dough should be elastic and not be too wet or too dry.
6. Dust the surface with flour and put on 2/3 of dough. Roll out the pastry into a rectangular shape. Fold in three by folding the ends into the middle. Turn the pastry 90 degrees and repeat the process twice more. Keep your rolling movements very light.
7. Roll out the pastry and line a greased pie plate. Cut off the trimmings and set aside for the lid.
8. Put the apple onto base leaving clear edge around and brush with sour milk.
9. For the lid, roll out the remaining pastry (not the trimmings) again. Fold in the ends and turn 90 degrees.
10. Cut margarine into small pieces and dot onto the pastry.
11. Roll out the trimmings and place on top of the rolled out dough. Dot more margarine on 2/3 of the pastry.
12. Fold the non-margarine dotted end into the middle then fold the other end over it. Turn and repeat with twice more.
13. Roll out and place on top of the pie. Cut a vent hole in pie and work around edges lifting and pinching them to seal joint. Glaze top with sour milk and sprinkle with sugar.
14. Place in oven for 20 to 25 minutes at 210 degrees Celsius until the pastry is a rich, golden brown. It is important not to under cook the pastry.
15. Cut a slice of the pie and serve with a dollop of sweetened whipped double cream or ice cream as desired.
