4Bramley apples - peeledcored & chopped into 2cm chunks
50g/2oz butter
50g/2oz sultanas
75g/2½oz brown or Muscavado sugar
¼tspground cinnamon
2tbspmilk
2tbspcaster sugar
Instructions
For the pastry
Grease a 9" diameter round pie dish
Put the flour, butter and pinch of salt into a food processor and pulse until it resembles breadcrumbs
Add the cold water, a tablespoon at a time, pulsing between each addition until the mixture comes together into a ball
Flatten the ball into a disk and wrap it in cling film and refrigerate for at least half an hour
For the filling
Melt the butter in a medium-sized saucepan before adding the chopped apple
Add the sultanas and brown/Muscavado sugar and cook until the apple is slightly softened but still al dente
Set aside to cool completely while you roll out the pie base
Preheat the oven to 200ºC/400ºF/Gas mark 6
For the pie
Divide the chilled pastry into two, one ⅓ and the other frac23;. Put the ⅓ back into the fridge
Roll out the other piece into a round about ⅓cm thickness and line the dish, carefully pressing it flat cut off the excess around the rim leaving a ½cm overhang
Prick the base with a fork, cover with baking beans (or dried peas like I do) and blind bake for 15 minutes
Remove the pie base from the oven and set aside
Remove the 2nd piece of pastry from the fridge, roll out into a round, again about ½cm
Spoon the apple filling on to the cooled pastry base and cover with the pastry round. Press into the pastry base and trim any excess.
Brush the top with milk, sprinkle with the caster sugar and put back into the oven for 25-30 minutes or until the top turns golden brown
Allow to cool slightly before serving with cream or vanilla ice cream
Keyword apple, fruit pie, hot water pastry, pastry, pie, sultanas