Soft Crust Apple Pie
Over a year ago
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Ingredients
- 150g plain flour
- 25g cornflour
- 1 tbsp custard powder
- ¾ tsp baking powder
- 75 g icing sugar
- 125 g unsalted butter
- 1 large egg
- 5-6 Granny Smith apples
- Finely grated zest of 1 lemon
- 2 tbsp lemon juice
- 25 g caster sugar
- Caster sugar to dust
Accompaniment
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Method
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1
Put plain flour into a bowl along with the cornflour, custard powder, baking powder, and icing sugar. Cut the butter into small pieces and rub through, then mix in the BEATEN egg, work to a soft dough, then leave 10 minutes to chill.
Peel, core, and dice the apples; put the pieces and the lemon zest, juices, and sugar in a saucepan. Add 25ml of water and simmer until barely tender.
Roll out 2/3 of the pastry to about 0.5cm thick and use this to line the base of a 20-cm deep pie dish, allow hangover by a few centimetres. Spoon in the apple mixture, then roll out the remaining pastry and lay it over the top.
Trim and pinch the edges, dredge with sugar and bake at 170C/150C[fan]/335F/Gas Mark 3.5 for 30-40 minutes.
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