Spicy apple pie
By: From: Market Kitchen
On TV Tonight
- 20:00 - The Roux Masterclass: Alain and Michel Roux Jr - Albert and Alain Roux
- 20:30 - Rick Stein's Fruits of the Sea - Rick Stein's Fruits of the Sea (1): Ep 7
- 21:00 - Choccywoccydoodah - Queen of Cakes
-
Spicy apple pie
- Prep time:
- 30 min, plus 20 mins chilling
- Cook time:
- 1 hr
- Serves:
- 8
Richard Corrigan uses a special spice blend to add an extra dimension to his nan’s recipe for apple pie
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Similar recipes
Tips and suggestions
- Cooks Tips...
- Richard’s spice mix is made with star anise, rose petals, nutmeg, cinnamon, four-spice, mango powder, mace, white pepper, ground ginger and vanilla. You can make your own version, using a pinch or so of each spice to taste; it doesn't matter if you don't have all the spices listed, so feel free to experiment.
You can wrap the excess pastry up well and keep in the freezer for another time.
Ingredients
For the pastry
- 500 g plain flour
- 1 pinches salt
- 250 g butter, cubed, plus extra for greasing
- 100 g caster sugar, plus extra for sprinkling
- 4 eggs, beaten, plus 1 beaten egg to glaze
For the filling
How does this work?
CloseIt's simple.
With just one click, all these ingredients will be put into a basket on mySupermarket.co.uk.
You can select the products you need, compare prices and choose the retailer you wish to buy them from. Or you can leave them in your basket and come back later to buy items from other recipes.
One thing is for sure though, you are guaranteed to find the best value.
Method
1. For the pastry: put the flour and salt in a bowl and rub in the butter with your fingers until the mixture resembles fine breadcrumbs.2. Stir in the sugar, then mix in the eggs, a little at a time, bringing the mixture together with your fingers until you have a dough. Wrap the pastry in cling film and chill for about 20 minutes to make it easier to roll.
3. For the pie: preheat the oven to 180C/160C fan/gas 4 and grease am ovenproof plate or pie dish with butter.
4. Put half the diced bramleys in a saucepan with the butter and demerara sugar and simmer until the apples are broken down to a compote consistency. Add the remaining diced bramleys to the pan.
5. Peel, core and slice the cox’s apples and set aside.
6. Roll out the pastry and cut out a circle the same size as the pie plate. Spread a layer of the cox apples over the plate, sprinkle over some of the spice mix and then top with some of the cooked apples. Continue layering the apples and spice mix and top with the pastry circle.
7. Press the edge of the pastry with your fingers to seal. Brush the top with beaten egg. Mix together a little caster sugar and cinnamon, to taste, in a small bowl and sprinkle over the pie. Prick with a fork and bake for 45 minutes.
8. Leave the pie until cool before serving, to allow all the juices to soak into the pastry. Serve in slices with custard or cream.
Comments & Ratings
You need to be logged in to comment on this recipe
Latest Comment
This is a really really nice apple pie, the only part of the recipe I changed was the sugar, I put light muscovado with the apples - the pastry was lovely also and the Cox's make it really tart. My mum said its one of the best apple pies she ever had! (Sorry for some reason it won't let me rate the recipe, but I give it 4 stars).
Mazoulli
Posted 15 Sep 2010 10:19 AM
this is a great pie and quiet easy to make i would give it 4 stars i don't think you need as much apples
eleanorO9205
Posted 23 Dec 2009 3:16 PM
This recipe is classed as easy
Avg User rating
3.38 / 5 (8 votes cast)
Rate & comment