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!
Oven 140 degree Celsius then 160 to brown the top.