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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is the best ever Apple pie I have ever tasted. I hold my hand up to not being the best pastry cook, however this pastry melts in the mouth. Why? Because you never touch it! Even I made it taste superb. This recipe is from “Britons Best Dish” and was a runner up to the winner in the desserts. Read more . It is a recipe by (John Blenkinsop) Ingredients:
the filling |
900 g of bramley apples |
salted water (stop cut apples going brown) |
2 tbsp quince marmalade or to taste. ( if you can't get quince marmalade i have used a good normal marmalade) |
lemon juice to taste |
caster sugar to taste for the filling and a little more to sprinkle over the pie and sweeten the cream. |
(quantities of quince marmalade, sugar and lemon juice will depend on the apples used so make sure you taste the filling before putting it in the pie). |
pastry |
175g self raising flour |
85g lard |
85g block baking margarine (keep a little back to dot onto the pasty lid) |
1/2 pint sour milk (2-3 days in warm kitchen) (i have added a tablespoon of sour cream to the milk to speed up the process, this can be used immediately then) |
a pinch of salt |
for best results all ingredients and equipment should be chilled in the fridge before use. |
Directions:
1. For the filling, peel, core and chop the apples
2. Place in pan of salted water to prevent from turning brown until ready to use.
3. Drain the water put apples in pan over medium heat and add quince marmalade and part cook for about ten minutes.
4. Add the lemon juice and sugar to taste. Drain and set aside to cool.
5. To make the pastry, sieve the flour into a bowl and add the margarine, lard and salt. Cut the mixture with a knife until it combines then add about 1/3 a pint of soured milk until you have a dough. Do not use your hands. The dough should be elastic and not be too wet or too dry.
6. Dust the surface with flour and put on 2/3 of dough. Roll out the pastry into a rectangular shape. Fold in three by folding the ends into the middle. Turn the pastry 90 degrees and repeat the process twice more. Keep your rolling movements very light.
7. Roll out the pastry and line a greased pie plate. Cut off the trimmings and set aside for the lid.
8. Put the apple onto base leaving clear edge around and brush with sour milk.
9. For the lid, roll out the remaining pastry (not the trimmings) again. Fold in the ends and turn 90 degrees.
10. Cut margarine into small pieces and dot onto the pastry.
11. Roll out the trimmings and place on top of the rolled out dough. Dot more margarine on 2/3 of the pastry.
12. Fold the non-margarine dotted end into the middle then fold the other end over it. Turn and repeat with twice more.
13. Roll out and place on top of the pie. Cut a vent hole in pie and work around edges lifting and pinching them to seal joint. Glaze top with sour milk and sprinkle with sugar.
14. Place in oven for 20 to 25 minutes at 210 degrees Celsius until the pastry is a rich, golden brown.
15. It is important not to under cook the pastry.
16. Serve with a good ice cream and a good thick sweetened cream.
17. Enjoy!
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