Friday , September 18 2020
Nanny's Apple Pie 1

Nanny’s Apple Pie

Recipe by Tanya Burr, taken from her cookbook Tanya Bakes

www.tanyaburr.co.uk

Featured in Feast 8 –  July 2016

Serves Eight

INGREDIENTS

340g of plain flour, plus extra for dusting
110g of cold vegetable fat
60g of cold butter, plus extra for greasing
5 cooking apples

2tbsps of granulated sugar
1 egg, beaten
Ice-cream, cream or custard, to serve
You will need a 25cm pie dish

Method
Prep time: 40 minutes | Chilling time: 30 minutes | Cooking time: 20 minutes

In a bowl, mix the flour, fat and butter with your fingers until crumbly. Add 6 tablespoons of water and mix together to make a ball of pastry. Wrap in clingfilm and chill in the fridge for 30 minutes. Preheat the oven to 200°C/400°F/Gas Mark 6. Peel and chop the apples into bite-sized chunks and put in a pan with a tablespoon of water and the sugar. Cook over a high heat for 10 minutes until the apples are soft. Set aside to cool. Take the pastry from the fridge, and divide into two pieces, one slightly bigger than the other. Grease the pie dish and roll out the larger piece of pastry on a floured surface into a circle large enough to overhang the dish. Place in the dish so the pastry hangs over the edge. Fill with the apple and brush the edges with egg. Roll out the smaller piece of pastry into a circle that sits easily on top, then crimp the sides to attach the top and bottom. Trim off the excess pastry. Pierce a hole in the top to let out the steam, and brush the pastry with egg. If you like, cut out a few leaves with the excess pastry to make a pretty design for the top. Secure with water and brush with egg. Bake for 20 minutes, turning down the oven to 170°C/325°F/Gas Mark 3 for the last 10 minutes until the pie is golden brown. Serve with ice-cream, cream or custard

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