Yields10 Servings
For the pastry
 375 g plain flour
 1 ½ tsp ground cinnamon
 Pinch of ground ginger
 75 g icing sugar
 200 g butter, cubed
 1 large egg beaten
For the filling
 500 g Pink Lady apples
 500 g Bramley apples
 1 tbsp lemon juice
 2 tsp cornflour
 1 tbsp caster sugar
 1 tsp ground cinnamon
 1 tsp ground ginger
 200 g caramel
For the topping
 1 large egg beaten
 1 tbsp demerara sugar

To make the pastry, pulse the flour, spices, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs; add egg a little at a time and mix; when the mixture comes together into a ball, wrap and chill for at least 30 minutes


Preheat the oven to 180C/Gas4; peel and core the apples, then chop into 2cm chunks and put them in a large pan; mix the lemon juice with the cornflour to make a paste and add to the apples; heat gently and add the caster sugar and spices; reduce the heat to very low and cook for 10 minutes; stirring regularly, then remove from the heat; stir through the caramel to coat the apples, then leave to cool


Roll out ¾ of the pastry on a lightly floured surface to about 5mm thick to line a 24cm pie dish, about 4.5cm deep, with an overhang; line with scrunched up baking paper, fill with baking beans and bake blind for 20 minutes; remove the paper and beans and cook for another 10 minutes or until the pastry looks crisp and golden; once the base is baked, add the cooled filling


Roll out the remaining pastry to a 5mm thickness and slice into strips about 1cm wide, long enough to reach right across the pie dish; create a lattice over the pie using the strips, sticking them to the pastry with a bit of beaten egg; trim off excess pastry, brush the top with beaten egg and sprinkle with demerara sugar; bake for 35-40 minutes on a baking tray until the pastry is golden brown and the filling is bubbling; let the pie cool for 15-20 minutes before serving with ice cream

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