For the shortcrust pastry:
- 200g plain flour
- 1 tbsp caster sugar
- 110g salted butter, cold and cut into cubes
- 2-3 tbsp cold water
For the filing:
- 700g cooking apples, peeled, cored and cut into eight pieces each
- 2 dessert/eating apples, peeled, cored and cut into 1/2cm dice
- 2 tbsp lemon juice
- 100g sugar
- 4 tbsp cold water
- 1 tsp ground cinnamon
- 25g butter
- 1 egg to glaze
- 1 tbsp granulated or demerara sugar
1. Place the flour, sugar and butter into a large bowl. Use your fingertips to rub the butter into the flour until it resembles breadcrumbs. You want to be as light as possible with your fingers so that you do not melt the butter.
2. Add the water to the mixture and using the handle of a wooden spoon mix the dough until it binds together. Add more cold water a teaspoon at a time if the mixture is to dry. When it has all come together roll it into a ball, then flatten it down into a large disc - this will help it chill quicker.
3. Wrap the dough in cling film and place in the fridge to chill for 15-30 minutes.
4. You can also make the dough in a food processor by pulsing the butter, sugar and flour together then run the machine whilst pouring in the water through the funnel.
5. Heat the oven to 190°c
6. Place the apples, lemon juice and water into a large pan and simmer gently until soft. Add the sugar and cinnamon to the cooked apples along with the diced eating apple; this adds a nice crunch to your pie. Allow everything to warm through for a minute then remove from the heat, stir in the butter and allow to cool.
7. Roll out half the pastry and line a 7inch/13cm pie dish, preferably a metal one as this helps cook the underside of the pastry. Put the cooled, cooked apple mixture into the pastry case, and then roll out the remaining pastry so that it is large enough to cover the top of the pie.
8. Brush a little beaten egg around the edge of the pastry in the pie dish, then place the lid pastry on top. Push down firmly to stick the edges together then use a knife to trim off the excess pastry. Crimp the edges with your fingers of the back of a folk to decorate.
9. Brush the top of the pastry with egg then sprinkle over the granulated sugar. Bake in the oven for 25 minutes until golden brown. Serve with cream, custard or both.
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