The clocks have gone back, the woolly socks and blankets are coming back out, iced rosé is being replaced with hot mugs of tea and comfort food is high on the list of necessities (at least in my book it is). There are certain foods that come back onto the menu at this time of the year that simply don’t fit with the warm season: stews, soups, and of course pies! Savoury pies as well as sweet ones. And when it comes to sweet pies, I like to start the season with an autumnal classic: apple, raisins and cinnamon. If you know a little about German and/or Austrian cuisine, you will know these are the flavours of Apfelstrudel which are basically “repackaged” into a very British pie. You can serve this pie cold, but it’s best when it’s still slightly warm. And if you’re feeling particularly decadent, why not add some smooth vanilla custard?

 

Here's what you'll need...

  • 500g plain flour (plus 1tbsp for the apple mix)
  • 250g cold butter, cubed
  • 100ml ice water
  • 1tsp salt
  • 5 large apples
  • 100g raisins
  • ½ lemon
  • 100g golden caster sugar
  • 5tsp ground cinnamon

 

Have you seen...

Here's how it's done...

  • 1

    Put the dry ingredients into the food processor and blitz to combine. Add the cubed butter and blend until you have a crumbly consistency.

  • 2

    Slowly add the water whilst blending until the dough just about comes together.

    Remove the dough from the food processor and form into a ball.

    Wrap in cling film and put the ball into your fridge to chill for at least 30 minutes.

  • 3

    Peel and cube the apples.

  • 4

    Combine the apple pieces, raisins and lemon juice in a large bowl.

  • 5

    In a small bowl, mix the sugar, cinnamon and 1tbsp flour.

  • 6

    Add to the apple mix and stir until all the apples are coated. Preheat your oven to 220C. Grease your pie dish.

  • 7

    Roll out 2/3 of the dough to around 5mm thickness.

  • 8

    Line the pie dish with the dough and press the edges down.

    Pour the apple pieces into the dish.

  • 9

    Now roll out the remaining dough. Cut a circle to fit on top of the dish, then press the edges together. Brush with egg white.

     

  • 10

    With the remaining dough, cut out some leaf shapes for decoration.

     

  • 11

    Add the dough leafs to the top and brush with more egg white.

     

  • 12

    Put the pie into the freezer for 15 minutes. Put the pie into the oven and bake at 220C for 15 minutes. Turn the heat down to 175C and bake for a further 30-35 minutes until the top is golden brown. Once done, remove the pie from the oven and leave to cool before serving.

Have you seen...

Find your perfect oven

Shop now

Find your perfect oven

Shop now
 
Recommended by 0

By Carole Poirot on 01.11.17

Guest Contributor

Leave a Reply