The traditional American pie, a classic dessert, is known to be a descendant of “15th-century English pies”. However, the Apple pie is known to have been a staple in the country even before these States existed. Wherever this dessert originated though, we all agree that apple pie is the answer to everything. What is a good dessert? What can I bring over to this dinner party I’m going to? What can I give to welcome my new neighbors? Apple pie is the answer. Here now is a simple recipe for you to try.
- 4 bramley apples
- 2 tbsp butter, plus extra to grease
- 1 cinnamon stick
- 4 cloves
- 125-150g light muscovado sugar, depending on taste
- 3 cox’s apples
- 1 tbsp flour
- 1 tbsp demerara or granulated sugar
- 1 egg white, beaten
- 350g spelt or plain flour, plus extra to dust
- 190g cold butter, grated
- 1 egg plus 1 yolk, beaten
- 1 lemon
How to prepare:
Peel and core the bramley apples and cut the flesh into chunks. Melt one tablespoon of butter in a saucepan and add the cinnamon stick and cloves. Fry for a couple of minutes then add the chunks of apple, plus 100g of the sugar. Cook, uncovered, stirring occasionally, for about 30 minutes until the mixture is fluffy and fairly dry.
Put the cores and peel in a small pan and just cover with cold water. Bring to the boil, then turn down the heat and simmer for 15 minutes. Allow both this and the compote to cool, then remove the cinnamon stick and cloves from the compote.
For the pastry, put the flour in a large mixing bowl and add the grated butter and a generous pinch of salt. Rub in the butter to the consistency of fine breadcrumbs, then stir in the egg and the finely grated zest of the lemon until you have a dough. Wrap well and chill for 30 minutes.
Meanwhile, peel and core the cox’s and cut them into chunks. Stir these into the stewed bramleys along with the juice of half a lemon, 50ml of the apple stock, a grating of nutmeg and the remaining muscovado.
Preheat the oven to 180C. Grease a large pie dish with butter, and roll out two-thirds of the pastry to about 5mm thick. Use to line the dish. Sprinkle the base with one tablespoon of flour and one tablespoon of sugar. Top with the apple mixture and dot the top with small pieces of the remaining butter.
Roll out the remaining pastry to 5mm thick. Brush the rim of the pastry base with egg white, and then top with this lid, pressing down to seal. Trim the edges and cut a small hole in the middle. Brush with egg white and sprinkle with sugar. Bake for 35-45 minutes until golden, then allow to cool a little before serving.