Blend the cooked apple until smooth
Break the pastry into pieces and serve with chunks of cooked apple
For the pastry:
350g plain flour, plus extra for dusting
Pinch of salt
85g butter or margarine, diced
85g lard or white vegetable fat, diced
6 tbsp cold water
Beaten egg or milk, for glazing
For the filling:
750g–1 kg cooking apples, peeled, cored and sliced
125g/ caster sugar, plus extra for sprinkling
½-1 tsp ground cinnamon, mixed spice or ground ginger
Nothing beats warm apple pie for a classic dessert. Make this one in advance for a tasty Sunday lunch pudding that the whole family will love
To make the pastry, sift together the flour and salt into a bowl.
Add the butter and lard and rub in with your fingertips until the mixture resembles fine bread crumbs. Add the water and gather the mixture together into a dough. Wrap in clingfilm and chill in the refrigerator for 30 minutes.
Preheat the oven to 220°C/Gas Mark 7. Thinly roll out almost two thirds of the pastry on a lightly floured surface and use to line a deep 23-cm pie dish.
To make the filling, place the apple slices, sugar and spice in a bowl and mix together thoroughly. Pack into the pastry case to come up above the rim. Add 1–2 tablespoons of water if the apples are not very juicy.
Roll out the remaining pastry on a lightly floured surface to form a lid. Dampen the edges of the pie rim with water and position the lid, pressing the edges firmly together. Trim and crimp the edges. Use the trimmings to cut out leaves or other shapes to decorate the top of the pie. Dampen and attach.
Glaze the top of the pie with beaten egg, make 1–2 slits in the pastry and place the pie dish on a baking tray.
Bake in the preheated oven for 20 minutes, then reduce the oven temperature to 180°C/Gas Mark 4 and bake for a further 30 minutes, or until light golden brown. Serve hot or cold, sprinkled with sugar.
Recipe from ‘BAKE’ part of Parragon Books’ range of Love Food cookbooks