Dean Edwards now brings as a sweet option for pie week - gorgeous apple pie, served with cream!
700g Braeburn apples peeled, cored and cut into large pieces
30g soft brown sugar
1 tsp ground cinnamon
70g plump raisins
1 egg beaten for glazing
Short crust pastry:
450g plain flour
200g unsalted butter
2 small eggs
1. To make the pastry sift the flour into a large bowl then add the salt, butter and using fingertips work to a breadcrumb texture, add egg and milk and knead to smooth dough. Wrap in clingfilm and chill for 30 mins.
2. Melt the butter in a pan then add the apples, sugar, raisins cinnamon and amaretto then cook gently for around 5 mins, leave to cool.
3. Roll out pastry to the thickness of a £1 coin then line a pie dish making sure the pastry overlaps the rim, carefully place in the apple filling then glaze the rim with some of the beaten egg, top with the lid then trim with a sharp knife. Crimp the edges; poke a hole in the top with a knife then glaze with some more beaten egg and sprinkle with some more sugar. Place onto a pre heated tray and into a pre heated oven set at 200c / 180c fan for 40-45 minutes until golden.
4. Leave to cool for 10-15 mins before portioning and serving with some clotted cream, whipped cream or ice cream.