zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Deep Dish Apple Pie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Deep Dish Apple Pie

    English Bramley apples have to be the first choice for a traditional apple pie. They are nutritious, easy to prepare, full of flavour and keep their shape beautifully when cooked. Their flavour is enhanced by adding lemon and a little spice, as well as brown sugar.

    • Preparation time: 40 minutes
    • Cooking time: 40 minutes, plus 30 minutes chilling time
    • Total time: 1 hour 50 minutes 60 minutes 50 minutes

    Serves: 6

    Ingredients

    • 500g pack Saxby's Fresh Ready-to-Use Shortcrust Pastry
    • 700g Bramley apples, peeled and cored
    • Juice and finely grated zest of 1 lemon
    • 100g soft light brown sugar
    • 2 tbsp plain flour
    • ½ tsp mixed spice
    • 50g sultanas
    • 25g butter
    • Caster sugar for sprinkling

    Method

    1. Preheat oven to 190°C, gas mark 5. Roll out two-thirds of the pastry on a floured work surface using short, sharp strokes - give the pastry a quarter turn between each rolling. Line a 20cm deep pie dish with the rolled pastry, leaving any excess overhanging. Chill the pastry in the fridge for 30 minutes.
    2. Thickly slice the apples into a bowl of cold water to which the lemon juice has been added - this will stop the apples turning brown. Mix together the lemon zest, sugar, flour and spice, and sprinkle a little onto the pastry in the dish.
    3. Drain the apples thoroughly and pat dry with kitchen paper. Cover the pastry base with half the apples, sprinkle with half the sultanas, and half the remaining sugar mixture. Repeat with the remaining ingredients and dot with butter. Brush the pastry edge with a little milk or water.
    4. Roll out the remaining pastry and use to cover the pie. Seal the edges well and trim any excess with a sharp knife. Cut two slits in the top of the pie to allow the steam to escape, brush with milk and sprinkle with caster sugar. Place on a baking sheet and bake for 30-40 minutes, until golden brown. Cool for 10-15 minutes before serving. Serve hot or cold with Waitrose Fresh Custard.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Use any pastry trimmings left to make decorative leaves for the top of the pie.

    Comments

    Average user rating

    5 stars