1kg Bramley cooking apples, peeled, cored & sliced
75g granulated sugar
6 whole cloves
100g freshly whipped cream to serve
300g plain flour, extra for dusting
2 tbsp icing sugar
225g cold butter, diced small
2 egg yolks
4 tbsp cold water
Preheat oven to 190°C Fan.
- For the pastry: Sieve the flour and icing sugar into a large bowl.
- Add the cold diced butter, rubbing the butter into the flour with your fingertips until you have a mixture that resembles breadcrumbs.
- Stir in the egg yolks , then add the cold water to bring the dough together (add more water if necessary).
- Bring the dough into a ball, using your hands. Wrap the dough in cling film and chill for 20 minutes.
- Divide the pastry into two (the piece for the top layer should be slightly larger). Roll out the pastry and line an ovenproof pie dish with the smaller piece of pastry.
- Arrange alternate layers of apples, sugar and a scattering of cloves in the pie dish. Brush the pastry rim with reserved egg white or milk and cover the apples with the second piece of pastry, trim around the edges of the dish with a sharp knife and press down the pastry edges with your thumb or crimp with a fork.
- Use any pastry trimmings to decorate the top of the pie with letters, leaves or other pretty shapes (using a little drop of milk to stick them on).
- Brush the top of the pie with egg white or milk and dust with a little extra sugar.
- Bake for 20 minutes, then reduce the temperature to 180°C and bake for a further 30-35 minutes, until the apples are just tender and the pastry is golden in colour.
- Serve hot or cold with whipped cream.
Note: For Rhubarb Tart, use 1-1.5 kg Rhubarb, cut in 2cm chunks, tossed in 2 tablespoons cornflour.
For Apple and Blackberry Pie, use 1kg cooking apples and 500g blackberries.