© J Sainsbury plc 2020
Apple pie
Easy-to-make pastry with a fruity filling and topped with pastry leaves. Served with custard or cream, this is a favourite family pudding
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Ready in 55 minutes
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Cooking time 40 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 250 g British self-raising flour
- 50 g icing sugar, sifted
- 125 g unsalted butter, cut into cubes
- 1 large British free-range egg, beaten, plus extra for glazing
- 1 splash British fresh whole milk
- 4 Bramley apples, peeled, cored and chopped
- Zest and juice of 1 lemon
- 50 g Fairtrade granulated sugar
- 1 tbsp cornflour
- 0.5 tsp Fairtrade ground cinnamon
- 0.5 tsp ground ginger
Method
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1
Pulse the flour, icing sugar and butter in a food processor until it resembles breadcrumbs. Add the egg and pulse until the dough comes together in a smooth ball, adding the milk if necessary. Wrap in clingfilm and chill in the fridge for 20 minutes.
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2
Meanwhile, in a bowl, mix together the apples, cornflour, lemon zest and juice, sugar and spices. Place in a 1-litre ovenproof dish and brush the edges of the dish with a little beaten egg. Preheat the oven to 190°C, fan 170°C, gas 5.
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3
Roll out the pastry to a thickness of 0.5cm. Drape over the apple mixture and pinch the edges to secure onto the rim. Make a 1cm hole in the centre and decorate the top with leaves made from leftover pastry, securing with the extra beaten egg.
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4
Brush all over with the remaining egg and bake for 20 minutes. Reduce the oven to 180°C, fan 160°C, gas 4 and cook for a further 15-20 minutes, until golden.
