Hot Desserts Recipes - Apple Pie Recipe

Ingredients

• 6 large Granny Smith apples

• 2 tablespoons caster sugar

• 1 teaspoon finely grated lemon zest

• Pinch of ground cloves

For the filling:

• 225g/8oz plain flour

• 2 tablespoons water

• 25g/1oz self-raising flour

• 150g/5oz butter (chilled and cubed)

• 2 tablespoons caster sugar

• 4-5 tablespoons iced water

• 2 tablespoons marmalade

• 1 egg (lightly beaten)

• 1 tablespoon sugar

Serves 6

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Method:

1. Lightly grease a 23cm/9in pie plate. Peel, core and cut the apples into wedges. Place in a saucepan with the sugar, lemon zest, cloves and water. Cover and cook over a low heat for 8 minutes, or until the apples are just tender, shaking the pan occasionally. Drain and cool completely.

2. Sift the flours into a bowl and rub in the butter, using your fingertips, until the mixture resembles fine breadcrumbs. Stir in the sugar, then make a well in the centre. Add almost all the water and mix with a flat-bladed knife, using a cutting action, until the mixture comes together.

3. Gather together and lift out onto a lightly floured surface. Press into a ball and divide into 2, making one half a little bigger. Cover with Clingfilm and refrigerate for 20 minutes.

4. Preheat the oven to 200°C/400°F/Gas mark 6. Roll out the larger piece of pastry between 2 sheets of baking paper and line the base and side of the pie plate. Using a small sharp knife, trim away any excess pastry.

5. Brush the marmalade over the base and spoon the apple into the shell. Roll out the other pastry between the baking paper until large enough to cover the pie.

6. Brush water around the rim and place the pastry on the top. Pinch the edges to seal and cut a couple of steam slits in the top.

7. Bake for 20 minutes, then reduce the oven temperature to 180°C/350°F/Gas mark 4 and bake for another 15 to 20 minutes, until golden.