Apple Pie

• porsi: Serves 6

Bahan-bahan

For the shortcrust pastry:

220g butter, cold

60g caster sugar

1 egg

350g plain flour

Dash of cold water if needed to bring it

together

1 egg, beaten

Sugar, for sprinkling

For the filling:

800g Bramley apples

150 caster sugar

½ tsp cinnamon

3 tbsp plain flour

To serve:

Vanilla ice cream or whipped cream

Petunjuk

1 For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in an egg and beat together for just under one minute (it will look a bit like scrambled egg, but don't be concerned). Now work in the flour using a wooden spoon, one-third at a time, until it's beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for between 30 minutes and one hour.

2 For the filling, quarter, core, peel and slice the apples about 4-5mm thick. Lay them out on a clean tea towel and pat dry.

3 Once the pastry has chilled, preheat the oven to 190°C/170°C fan/gas mark 5. Keeping half of the pastry wrapped up, roll out half of the pastry and use to line a pie tin (20-22cm round and 4cm deep is ideal) leaving a slight overhang on all sides. Roll the remaining pastry to a circle about 28cm in diameter.

4 Place the apples in a mixing bowl and add the sugar, cinnamon and flour. Mix together briefly with your hands, then immediately pile high into the pastry-lined dish.

5 Brush a little water around the pastry rim and lay the pastry lid over the apples, pressing the edges together to seal. Trim the edge with a sharp knife, then use the tip to for steam to escape.

6 Brush the top all over with the beaten egg and sprinkle with sugar. Bake for 40-45 minutes until golden, then remove and let it sit for 10 minutes.

7 For best results, serve your apple pie warm with vanilla ice cream.