Decorate your apple pies as you like or challenge yourself at decorating them in a lattice – this will keep the kids busy 🙂
Ingredients
(makes 8)
Shortcrust Pastry
- 250g Plain Flour
- 1 Tbsp Caster Sugar
- 140g Chilled Butter, diced
- 2 Egg Yolks
- 3 Tbsp chilled water
Apple Filling
- 600g Bramley Cooking Apples
- Juice of 1 small Lemon
- 85g Sugar, plus 1 Tbsp to glaze
- 2 Tsp Cinnamon
- 1 ½ Tbsp Corn Flour
- Egg Wash, to glaze
Directions
- Start by making the pastry; sift the flour into a large bowl and add the butter. Use your hands to rub the butter and flour together until you get a breadcrumb like texture. Stir in the sugar with a cutlery knife.
- Mix the egg yolk and water together in a small bowl. Add 2 Tbsp of the egg mix to the crumb. Use a cutlery knife to quickly and evenly distribute the liquid. This will begin to create flakes of pastry – if the pastry seems dry or isn’t flaking, add another Tbsp of egg mix. Now use your hands to bring the pastry together. Knead the pastry a tiny bit to make sure the texture is even throughout. Wrap in cling film and place in the fridge to cool down for 10 minutes.
- Make the apple filling; Peel, core, and finely chop the apples and then place in a large bowl. Squeeze in the lemon juice, then pour in the sugar, cinnamon and corn flour.
- Roll out half of the pastry to 2mm thickness. Cut 10 rounds out and line 10 tart shells, making sure you press it firmly into the edges. Use a cutlery knife to cut any overhanging pastry off and neaten them up. Place in the fridge and chill until firm. Preheat the oven to 190áµ’C.
- Pour the apple filling into the pastry cases up to almost full. Use your remaining pastry to make a lattice pattern on the top – reroll the pastry and cut it into same sized strips, working from the middle, intertwine the strips (as seen in photo above). Brush with egg wash.
- Bake in the middle of the oven for 25 minutes until the pastry is golden and crisp. Sprinkle with sugar to finish.
