19. May, 2016


Perfect served warm with vanilla ice cream or fresh cream, and so easy to make.


180g flour, 115g butter, 60g castor sugar, 1 beaten egg, 10 apples, 1/3 cup sugar, 1 teaspoon cinnamon powder, juice of half a lemon, 2 tablespoons apricot jam.

To make the pastry base place the flour into a bowl. Cut up the butter into small pieces and add it to the flour. Rub the butter into the flour with your fingertips until it resembles bread crumbs. Then stir in the castor sugar and add just enough of the beaten egg to form a soft dough. Turn the dough out onto a floured board and knead for a minute. Wrap the dough in cling wrap and place in the fridge for at least 30 minutes. Then roll out the pastry and fit it into a loose bottomed 23cm pie tin. Place the tin in the fridge until ready to use. Peel, core and slice the apples. Toss the apple slices in the lemon juice. Then add the sugar and cinnamon and mix thoroughly. Fill the pastry with the apples and bake at 170degrees Celsius for 45-50 minutes or until the pastry edges turn brown and the apples have softened. Remove from the oven and cool for 10 minutes before removing the pie from the tin. Warm the apricot jam in the microwave and carefully brush over the apples to give it a beautiful shine. Serve warm with vanilla ice cream or fresh cream.