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The Royal Chef's old English apple pie
It doesn't get more quintessentially British than this, especially with raisins, nutmeg and cinnamon in your pie.
SERVES
4
TO
6
Ingredients
Pastry
- 2 ½ sticks butter
- 3/4 cup sugar
- 1 egg
- 1 teaspoon vanilla paste or extract
- 3 cups flour
Filling
- 4 Granny Smith apples
- ½ cup granulated sugar
- ¼ cup Muscovado (or light brown) sugar
- 1/3 cup raisins
- ½ stick butter, melted and cooled
- 1 lemon, juice and zest
- 1 orange, juice and zest
- ½ teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 egg, beaten
Directions
- Preheat an oven to 350 degrees Fahrenheit.
- In a mixing bowl cream the butter and sugar until smooth and add the egg and vanilla paste. Add the flour and blend until combined. Refrigerate for at least 1 hour before use.
- Peel, quarter and remove the core from the apples and slice. Place the apples in a large bowl and add the granulated sugar, muscovado sugar, raisins, melted butter, lemon and orange zest and juice, nutmeg and cinnamon. Stir until combined.
- Roll out the pastry and line a nine-inch by one-and-a-half-inch flan ring. Place the apple filling inside and using a pastry brush, brush the edge of the pastry with the beaten egg. Roll out a circle of pastry to cover the pie and trim the edges. Brush the remaining egg over the top of the pie.
- Bake in the center of the oven for about 40 minutes or until the pastry is golden brown.
