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    Apple Pie 2010

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    Apple Pie 2010

    Using frozen Waitrose pastry is a quick cheat to a perfect pie

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 45 minutes
    • Total time: 1 hour 60 minutes

    Serves: 8


    • 800g cox’s apples (about 6)
    • 650g bramley apples (about 3)
    • 100g golden caster sugar
    • 1 lemon, grated zest and juice
    • ½ tsp ground cinnamon
    • 4 cloves
    • 230g sheet frozen Cooks’ Ingredients shortcrust pastry sheets, defrosted
    • 1 egg white
    • 1½ tbsp demerara sugar


    1. Preheat the oven to 200c, gas mark 6. Peel, quarter and core the apples, then roughly chop them. Put them in a bowl with the caster sugar, lemon zest and juice, cinnamon and cloves. Toss well to combine, then tip into a 22cm pie dish, to form a mound in the centre.
    2. Cut 2 x 2cm strips from one of the shorter edges of the pastry and press them firmly onto the rim of the pie dish. Brush the pastry rim with a little beaten egg white. Drape the remaining pastry over the top of the apples and press it down fi rmly at the edges. Trim off the excess pastry, crimp with your fi ngers to seal, then brush the top with egg white. Scatter with the demerera, then cut 2–3 slashes into the pastry.
    3. Bake for 30 minutes, then reduce the temperature to 180c, gas mark 4 and bake for a final 15–20 minutes, until the pie is golden. Remove from the oven, then let it sit for 5 minutes before serving with cream, custard or ice cream.

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    Drinks recommendation

    A fruity, fresh chenin blanc that mirrors the apple flavours of the pie. Domaine des Forges 2008 Chaume, Loire, France (sweet), 50cl 22487


    Average user rating

    4 stars