A fantastic traditional British dish, the good old apple pie is a favourite dessert of many Brits. The use of Bramley apples means that the pie has a particularly wonderful texture, being almost melt-in-the-mouth. For extra flavour, sprinkle the top of the pie with golden caster sugar 10 minutes before it comes out of the oven.
- 175g shortcrust pastry
- 675g Bramley apples
- 100g brown sugar
- 1 tbsp. plain flour
- 6 cloves
- 25g butter
- 1 egg
- Zest and juice of one lemon
Preheat the oven to 200C.
Peel and core the apples and cut into thick slices.
Mix together the sugar, flour, cloves and lemon zest.
Put a third of the apples into a 1.2 litre pie dish and sprinkle half of the sugar mixture over them.
Put another third of apples over the top and sprinkle with the remaining sugar mixture, then top with the remaining apples.
Pour over the lemon juice and dot the butter over the apples.
Roll the pastry out into a large square. Cut off one small strip of pastry. Brush the strip with egg and then press it around the edge of the pie tin.
Cut the remaining pastry to fit the pie tin and arrange it over the apples. Press it into the pastry strip and use a fork to push the strip to the lid.
Poke a hole in the top of the pastry and brush with egg.
Top the pie with any trimmings of your choice.
Cook the pie for 15 minutes and then turn the temperature down to 180C and cook for another half an hour.