Thread: Apple pie

MT wants to make one....

Have bought bramley cooking apples, now what? Am clueless

peel and core apples.
slice thinly.
line pie plate with shortcrust pastry.
sprinkle with sugar, layer sliced apple, sugar, sliced apple, sugar, till domed.
apply pastry lid.
brush with beaten egg/milk glaze + sugar if required.
put in oven, 180@ 35 mins or till you think its done.
cool, then eat, preferably with birds custard

Enough Shortcrust pastry should be 8oz SR flour, 4 oz fat,- rub together til it looks like breadcrumbs, add a little water and mix until in binfs (do this a little water at a time - too much and it goes soggy)

Thanks picklesmum, was just about to ask that

Fat - cooking marg?
Sugar - castor?

correct!

or butter. I make mine with butter

I use whatever sugar is at hand - brown is nice in an apple pie, as is a ahandfull of raisens if you like them!

I use brown sugar and a good pinch of cinnamon. Does anyone bake the base first before filling? I normally just put fruit in a dish and only use pastry on top.

No, dont bake the base first. Cooks well enough as is.

Ok people, I'm going in

Let the prayersbegin

Ps. What's a pie dish?

I guess you have finished making now! A pie dish is a shallow dish- like a deep plate!