Each week we get our fruit and vegetables delivered. Sometimes we eat all the apples and sometimes they seem to accumulate in the fridge. Last week I decided that I had to make something with apples in it and since I have always wanted to make my own apple pie the decision was pretty easy.
I decided to use my food processor to follow Jamie Oliver’s.
for the pastry
• 250g plain flour, plus extra for dusting
• 50g icing sugar
• sea salt
• 1 lemon
• 125g cold butter, plus extra for greasing
• 1 large egg, preferably free-range or organic
• a splash of milk
for the filling
• 5 large eating apples
• 3 tablespoons Demerara sugar
• ½ teaspoon ground ginger
• ½ a lemon
• Preheat the oven to 180ºC
• From a height, sieve your flour into a food processor bowl with your chopping attachment in it
• Add the sugar, a pinch of salt, and finely grate over the zest of the lemon
• Cut the butter into cubes, then add to the bowl
• Pulse the butter into the flour and sugar until the mixture resembles breadcrumbs
• Crack the egg into the bowl with a tiny drop of milk and pulse until the dough comes together
• Wrap it in cling film and pop in the fridge to rest while you make the filling
• Peel all of your apples
• Cut the eating apples into eighths, get rid of the cores
• Add all the apple pieces to a small pan with the sugar and ginger.
• Finely grate over the zest of half a lemon, then squeeze in a little juice
• Toss to mix then put the pan on a medium low heat
• Simmer gently for 5 minutes or until the apples are just tender
• Remove from the heat and allow to cool completely
To make the pie:
• Dust a clean work surface and rolling pin with flour
• Divide your pastry dough into two and roll out one half until ½cm thick
• Carefully roll your pastry around the rolling pin, then unroll it carefully over a 20cm pie dish
• Ease the pastry into the dish, making sure you push it into all the sides, patch up any tears or breaks
• Pack the apple mix tightly into the pie dish
• Separate your remaining egg and beat the yolk with a splash of milk and brush over the pastry rim
• Roll out the other piece of dough until ½cm thick
• Carefully roll the pastry around the rolling pin, then unroll it over the top of the pie
• Fold the excess pastry back in then pinch and crimp the edges together using your finger and thumb
• Brush the top of the pie with more egg wash, then using a small sharp knife, make a couple of small incisions in the centre of the pie to let steam escape as it cooks
The pastry turned out amazing and I had fun rolling it out and lining the pie dish with it.
Jamie Oliver recommends quartering the apples but I used the food processor to slice them thickly. I wanted to be able to cover the entire base of the pie easily.
The outcome was a lovely rustic apple pie with a beautiful, slightly flakey pastry. Perfect served warm with ice-cream and vanilla bean custard.