Apple pie

funny menu for you
Apple pie
serves 6
ingredients
6 large cooking apples such as
Granny Smith
2 tablespoons caster sugar
1 teaspoon finely grated
lemon zest
pinch of ground cloves
2 tablespoons marmalade
1 egg, lightly beaten
1 tablespoon granulated sugar
For the pastry
225g/8oz plain flour
25g/1oz self-raising flour
150g/5oz butter, chilled and
cubed
2 tablespoons caster sugar
4–5 tablespoons iced water

• Lightly grease a 23cm/9in pie plate.
• Peel, core and cut the apples into wedges. Put in a saucepan with the
sugar, lemon zest, cloves and 2 tablespoons water. Cover and cook over
a low heat for 8 minutes or until the apples are just tender, shaking the
pan occasionally. Drain and cool completely.
• To make the pastry, sift the flours into a bowl, and rub in the butter using
your fingertips, until the mixture resembles fine breadcrumbs. Stir in the
sugar, then make a well in the centre. Add almost all the iced water, and
mix with a pastry scraper or flat-bladed knife, using a cutting action,
until the mixture comes together. Gather together and lift out onto a
lightly floured work surface. Press into a ball and divide into two,
making one half a little bigger. Cover with cling film and refrigerate for
20 minutes.
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Roll out the larger piece of pastry between two sheets of baking
parchment, and line the bottom and side of the pie plate. Using a small
sharp knife, trim away any excess pastry. Brush the marmalade over the
bottom of the pastry shell, and spoon in the apple mixture.
• Roll out the other pastry ball between the baking parchment until large
enough to cover the pie. Brush water around the rim of the pastry shell,
and put the pastry on the top. Pinch the edges to seal, and cut a couple
of short slits in the top to allow steam to escape.
• Brush the top of the pie with beaten egg, and sprinkle with the sugar,
Bake in the oven for 20 minutes, then reduce the oven temperature to
180°C/350°F/Gas mark 4 and bake for another 15–20 minutes until
golden. Serve hot with cream or vanilla ice cream.

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