The Best Ever Apple PieFrom vivian 9 years ago
- THE FILLING shopping list
- 900 g of Bramley apples, shopping list
- salted water (stop cut apples going brown) shopping list
- 2 tbsp quince marmalade or to taste. ( if you can't get quince marmalade I have used a good normal marmalade) shopping list
- lemon juice to taste shopping list
- caster sugar to taste for the filling and a little more to sprinkle over the pie and sweeten the cream. shopping list
- (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). shopping list
- PASTRY shopping list
- 175g self raising flour shopping list
- 85g lard shopping list
- 85g block baking margarine (keep a little back to dot onto the pasty lid) shopping list
- 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) shopping list
- A pinch of salt shopping list
- For best results all ingredients and equipment should be chilled in the fridge before use. shopping list
How to make it
- For the filling, peel, core and chop the apples
- Place in pan of salted water to prevent from turning brown until ready to use.
- Drain the water put apples in pan over medium heat and add quince marmalade and part cook for about ten minutes.
- Add the lemon juice and sugar to taste. Drain and set aside to cool.
- 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.
- 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.
- Roll out the pastry and line a greased pie plate. Cut off the trimmings and set aside for the lid.
- Put the apple onto base leaving clear edge around and brush with sour milk.
- For the lid, roll out the remaining pastry (not the trimmings) again. Fold in the ends and turn 90 degrees.
- Cut margarine into small pieces and dot onto the pastry.
- Roll out the trimmings and place on top of the rolled out dough. Dot more margarine on 2/3 of the pastry.
- Fold the non-margarine dotted end into the middle then fold the other end over it. Turn and repeat with twice more.
- 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.
- Place in oven for 20 to 25 minutes at 210 degrees Celsius until the pastry is a rich, golden brown.
- It is important not to under cook the pastry.
- Serve with a good ice cream and a good thick sweetened cream.
People Who Like This Dish 6
The Cookvivian Stoke-on-Trent, GB
The Rating4 people
This looks really exquisite, can't wait to try it out.invisiblechef in loved it
I was just going to make a plain apple crumble this weekend but after reading this 0h boy here comes the scale on Monday! Casn't wait to taste it thanxtinadc in Cape Town loved it
I've made a similar apple pie last week, but this is a interesting with the marmelade I will try it next time.tinadc in Cape Town loved it
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