This is a classic, simple dish, made pretty by the simple expedient of weaving a few strips of pastry together. I like to eat mine hot with ice-cream (but it's equally nice cold).
Apple Pie Recipe
For the pastry:
30g caster sugar
1 egg yolk
For the filling:
5 large apples (preferably a cooking variety)
50g caster sugar (only necessary for cooking apples)
A little milk or water
1tbsp golden granulated sugar
- Preheat the oven to 200°C, and grease a 9in pie dish.
- Make the pastry: Mix the flour and caster sugar together, and cut in the butter to form crumbs. Add the egg yolk and a little cold water, and pull together to form a dough. Keep adding cold water, a little at a time, until the pastry sticks together.
- Peel and chop the apples. The chunks don't have to be all the same size, but I tend to use cubes up to about an inch squared.
- In a large saucepan, heat the apples over a medium heat with the cinnamon, sugar, and sultanas. (No need to add any fat or liquid.) Cook until the apples have softened, and set aside to cool.
- Roll two thirds of the pastry into a circle to line the pie dish.
- Fill the pie dish with the apple mixture.
- Roll the remaining pastry into a rectangle, and cut strips approximately ½in thick. You'll need strips of different lengths - I used four about the diameter of the pie dish and four shorter ones. Longer strips can always be trimmed after you've interleaved them.
- Weave a lattice on top of the pie, and fasten down the edges with a little water (after finishing the lattice pattern).
- Brush the top of the pastry with a little milk or water, sprinkle granulated sugar over the top, and bake for 40-50 minutes.