I don’t know about you, but this Autumn weather has me craving all kinds of warms and cozy foods.
This pie is really easy, and makes the kitchen smell amazing!!
2 cups plain flour
1 tsp salt
250g cup butter, cold and cubed
1 tbs cider vinegar
½ cup milk
¾ cup brown sugar
1 tbs plain flour
1 tsp ground cinnamon
3 tbs butter
6 cored and peeled apples or 2 large tins of pie apples
In a large bowl, combine flour and salt and rub in butter with your fingertips until a crumbly consistency. Sprinkle with vinegar and gradually add milk stirring until a ball of dough is formed. Wrap with plastic wrap and place in the fridge to rest for 20 minutes.
Alternatively, place all ingredients into a food processor and blend till breadcrumbs form, knead together to form a ball of dough and rest as above. Spray pie tin with oil spray or grease with butter.
On a lightly floured surface, roll pastry out to about 5mm thick to the size of your pie dish. Lay a sheet of baking paper on top of the pastry to make it easier. Gently lay pastry into tin. Blind bake on 220° for 25 minutes with pie weights or rice.
Remove pie weights and bake for a further 10 minutes. For the filling, combine all ingredients in a bowl and add to pie. Roll out the leftover pastry to the same thickness as the base and cut 2cm width strips and lay alternatively in a lattice form over the pie. Trim the edges and then return to the oven to bake for another 15 minutes or until pastry is golden brown.
Enjoy with some thickened cream or ice cream!