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Deep-Dish Apple Pie

Image of Deep-Dish Apple Pie
Ingredients

115g/4oz/ cup caster (superfine) sugar
45ml/3 tbsp plain (all-purpose) flour
2.5ml/ tsp ground cinnamon
Finely grated rind of 1 orange
900g/2lb tart cooking apples
1 egg white, lightly beaten
30ml/2 tbsp golden granulated sugar
Whipped cream, to serve

For the pastry

350g/12oz/3 cups plain (all-purpose) flour
Pinch of salt
175g/6oz/ cup butter, diced
About 75ml/5 tbsp chilled water

Details

Serves: 6


Method

1. To make the pastry, sift the flour and salt into a mixing bowl and rub or cut in the butter until the mixture resembles fine breadcrumbs.


2. Sprinkle over the water and mix to a firm, soft dough. Knead lightly for a few seconds until smooth. Wrap in clear film (plastic wrap) and chill for 30 minutes.


3. Combine the caster sugar, flour, cinnamon and orange rind in a bowl. Peel, core and thinly slice the apples. Add to the sugar mixture in the bowl, then toss gently with your fingertips until they are all evenly coated.


4. Put a baking sheet in the oven and preheat to 200°C/400°F/Gas 6. Roll out just over half the pastry and use to line a 23cm/9in pie dish that is 4cm/1½in deep, allowing the pastry to overhang the edges slightly. Spoon in the filling, doming the apple slices in the centre.


5. Roll out the remaining pastry to form the lid. Lightly brush the edges of the pastry case with a little water, then place the lid over the apple filling.


6. Trim the pastry with a sharp knife. Gently press the edges together to seal, then knock up the edge. Re-roll the pastry trimmings and cut out apple and leaf shapes. Brush the top of the pie with egg white. Arrange the pastry apples and leaves on top.


7. Brush again with egg white, then sprinkle with golden granulated sugar. Make two small slits in the top of the pie to allow steam to escape.


8. Bake for 30 minutes, then lower the oven temperature to 180°C/350°F/Gas 4 and bake for a further 15 minutes until the pastry is golden and the apples are soft - check by inserting a small sharp knife or skewer through one of the slits in the top of the pie. Serve hot, with some whipped cream.

Energy 600Kcal/2524kj; Protein 7.7g; Carbohydrate 91.9g, of which sugars 39.8g; Fat 25g, of which saturates 15.3g; Cholesterol 62mg; Calcium 120mg; Fibre 4.5g; Sodium 193mg

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