Apple pie
A traditional apple pie with a golden, flaky crust and sweet cinnamon apples, creating a warm, homely dessert that looks comforting and perfect for sharing.
Equipment
- Pie funnel
- Large saucepan
- Deep oven proof pie dish
Ingredients
- 25 g unsalted butter
- 1 kg bramley apples (approx 5 apples), peeled, cored and cut into thick slices
- 100 g demerara sugar, plus a little extra for glazing
- ½ tsp cinnamon
- 375 g ready rolled puff pastry
- dash milk
Instructions
- Place a funnel or small dish in the middle of a deep pie dish and set aside.
- Melt the butter in a large saucepan over a medium heat, then add the apples and sugar.
- Toss over the heat until the sugar has dissolved and the apples are just starting to soften.
- Sprinkle the cinnamon over and mix together. Spoon the mixture into the dish around the funnel.
- Roll out the pastry and gently place over the top of the apples, allowing some pastry to hang over the edge.
- Place in the fridge and chill for 30mins.
- Preheat the oven to 200°c / gas 6.
- Glaze the pie with the milk and sprinkle some sugar over the top. Place in the preheated oven for approx 30mins until the pastry is pale and golden.
- Serve with either custard or vanilla ice cream.