CHEF ADAM’S APPLE PIE
For the filling:
1kg Estate Bramley apples
2 cinnamon sticks
2 bay leaf (I always pinch some out my mums garden)
1 star anise
140g golden caster sugar
For the pastry:
pinch of salt
200g unsalted butter
2 vanilla pods
2 beaten eggs
- Filling first; core and peel the apples and cut them into chunks.
- Heat up a heavy bottomed pan and throw in your spices to start releasing the aromas.
- Add the chunky apples and then the sugar, and let the apples stew down for 5-10 minutes, but take them off before they turn to sauce. Leave to cool down while you crack on with pasty.
- For the pastry sift the salt and flour and set aside.
- Mix the butter and sugar until just combined, then split the vanilla pods and scrape seeds into the mixture. Gradually add the eggs one by one.
- Now add the flour in stages until all combined and knead until smooth. Leave to rest wrapped in cling film for 20 minutes.
- Split the pastry into 2 and roll out to approximately 28 cm across. Line a 20-22cm diameter/4cm deep pie dish and, leaving some pastry to over-hang, place your cooled pie filling into the pie dish.
- With a pastry brush, brush some water around the edge so that when the lid goes on you get a nice seal, then its time to crimp the top and the bottom together. Brush with egg wash and sprinkle with sugar.
- Place into a pre-heated oven [190° C/fan oven 170° C/gas mark 5] for 35-40 minutes.