- Serves: 8
- Cook Time:
- Prep Time: 25 minutes
- Effort: easy
- 450g sweet shortcrust pastry
- 8 Granny Smith or Cox apples, peeled, cored and quartered
- 2 lemons, grated zest and juice only
- 175 g light muscovado sugar
- 1 tbsp plain flour, plus extra for dusting
- 2 tsp ground cinnamon
- 50 g slightly salted butter, cut into small cubes, plus extra for greasing
- 1 egg, beaten
Tips and Suggestions
To divide the pastry into one third and two thirds, first shape it roughly into a flattish square or rectangle. That way its easy to cut it into three more or less equal parts.
1. Preheat the oven to 180C/160C fan/gas 4. Grease and flour a 25cm diameter shallow pie plate.
2. Divide the pastry into 2 pieces, roughly one third and two thirds. Roll out the larger piece on a lightly floured surface 5mm thick and use it to line the pie plate, leaving 23cm of the pastry overhanging.
3. Put the apples into a large bowl. Add the lemon zest and juice, sugar, flour and cinnamon. Using your hands, toss everything about so that the apples are coated all over. Fill the lined pie plate with the apple mixture and dot the butter on top.
4. Roll out the remaining pastry to a disc a little larger than the pie plate. Brush the edges of the pastry case and lid with some of the beaten egg. Place the disc of pastry on top of the apples and run the rolling pin around the edge to trim.
5. Using your fingers, pinch the pastry where it joins for a decorative look. Using a cutter or a knife, cut out shapes from the pastry trimmings and stick them on top of the pie with a little beaten egg.
6. Finally, brush the top generously with the rest of the beaten egg. Make a small hole in the centre to allow the steam to escape.
7. Bake in the oven for 5060 minutes, or until the pastry is golden and the juices start to ooze out. Serve with hot homemade crème anglaise.
Recipe from Eric Lanlard's book: Tart it Up!: Sweet and Savoury Tarts and Pies, Mitchell Beazley, July 2012
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