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Old Fashioned English Apple Pie
12 oz plain flour
pinch salt
3 oz hard margarine or butter
3 oz white vegetable fat
1 tablespoon caster sugar
Filling
1 1/2 lb Bramley apples; peeled cored and sliced (Granny Smiths)
1/2 juice of lemon
3 oz sultanas
3 oz soft brown sugar
pinch cinnamon
pinch nutmeg
1 tablespoon flour
1 grated rind of orange
1 grated rind of lemon
to finish extra caster sugar
Preheat oven to 400:F Sift flour into a bowl with salt, margarine or butter and fat, and rub in until the mixture resembles fine breadcrumbs. Stir in sugar. Mix pastry to a smooth dough with a little cold water. Knead lightly, then roll two-thirds of the pastry, and line a 1-1/2 pint pie dish. Arrange a layer of apples on the pastry base, sprinkling them with lemon juice. Mix the sultanas with the rest of the ingredients, then put over the apple in layers. Roll out the remaining pastry, brush the edges of the pastry base with water, and cover the pie. Press the edges together to seal, then trim and flute the edge. Make decorations with pastry trimmings if wished, sticking them to the pie with water. Cut a small hole in the middle. Bake in the preheated oven for 10 minutes, then lower the oven to 375:F, and bake for a further 25-30 minutes, until the pastry is golden. Sprinkle with caster sugar.
Yield: serves 6-8
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
