Apple pie glory: My favorite winter comfort food

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Deep retro apple pie

 

For the pastry topping:

150g cold butter

180 g plain flour

20g almond powder

50g muscovado brown sugar plus extra caster sugar for sprinkling

80ml of cold water

 

For the filling:

3 large apples (jonagold or bramley)

1 handful of brown muscovado sugar

1 spoonful of cornflour

a few blackberries, plums or dried prunes (optional but nice)

1 capful of orange blossom water

 

 

Blitz the pastry ingredients in the mixer and roll in a ball. Reserve in the fridge in a plastic bag while you do the fruit filling.

 

Warm the oven to medium high.

Dice the apples and mix the sugar and spices with the fruit. Put the fruit in a deep pie dish, sprinkle the cornflour and dot with the orange scented water.

 

Roughly roll out a slab of pastry. Cover the dish with it, stretching it to the sides and making sure you create a snug topping. Don’t worry if it is uneven, looks don’t matter – here at least. Pull and tuck as necessary. Carve a small hole on top with a sharp knife. Sprinkle the extra caster sugar over it.

 

Put in the middle rack of a warm oven for 1hour, then raise the temperature for 10 mn to get a golden top.

Serve warm with whipped cream or ice cream and wait for the compliments!

 

Preparation 15min

Baking 1h10min

Oven 140 degree Celsius then 160 to brown the top.