As American as Apple Pie?

I accept Americans make great Apple Pie but it was Jane Austin that said:

…and you can’t get more English than Austin!

So at this perfect apple harvesting time I’m claiming back Apple Pie for the UK.

Here’s my simple, but most delicious, version of Apple Pie – enjoy!

Ingredients

For the pastry: (you could just buy some ready made but one pack of ready rolled isn’t quite enough to do the bottom and top of a pie, unless its a small dish)

• 225g/8oz Plain Flour (or use Self Raising if you want your pastry a bit more crumbly)
• 100g/4oz margarine or butter
• 25g/1oz caster sugar
• 1 egg lightly whisked
• 1 tbsp of milk (approx)

For the filling:

• 1kg/2.2lb Bramley Apples (generally thought to be the best for apple pie but any apples will do if you’re desperate for an Apple Pie fix)
• 25g/1oz soft brown sugar
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon
• 1/4 tsp grated nutmeg

If you’re not a big spice lover you could just use 1/2 tsp of cinnamon but you might want to add a bit more sugar.

Method

1. First core and peel the apples and slice thinly. Mix together with the sugar and spices and set aside while you make the pastry.
2. Sieve the flour into a large bowl and rub in the butter/marg until you have an even crumb-like mixture.
3. Add the sugar and give a quick mix around, then gradually add the whisked egg, stirring it around until the mixture starts to come together. Add the milk if more liquid is needed.
4. Once it starts to come together use your hands to pull it into a ball – if it gets too sticky just add more flour. Separate a third of the ball and put it to one side.
5. Roll out 2/3 of the pastry until it’s big enough to cover the base and sides of your pie dish (approx 20cm diameter is about right for this weight of pastry). Press it into your pie dish with a bit of an overhang at the top.
6. There is a question at this point about whether you should bake the base blind to avoid a soggy bottom or just stick the filling in and put the top on. Personally, I’d just put the filling in and put the top on (after you’ve rolled it out obviously)- don’t forget to put some steam holes on the top, crimp your edges together and brush some of the egg/milk mix over the top to give it a bit of a glaze. I quite like to add a sprinkle of sugar on the top too. You could make little shapes from the leftover bits to decorate the top too.
7. Bake in a preheated oven at Gas 6/200 degrees for 30-40minutes or until looking lovely and brown.
8. Serve with lashings of custard or cream (or both 😋)

Of course, there are some great places on The Yorkshire Coast where you can just buy a pie, or a slice, ready-made. Here are a couple of suggestions:

Richies Cafe Bar – Bridlington – claims to be the best Apple Pie, we’re not going to argue with that.

Redcliff Farm Shop & Cafe – you can either buy the pie in the gorgeous farm shop or sit and enjoy in the cafe next door.

Deli Delicious, Scarborough Market – there’s a whole host of pastry treats you can either eat-in or takeaway.

Botham’s of Whitby – an absolute must when in Whitby you can eat-in or takeaway from their shop.