Apple and cinnamon pie

Serves 6
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For the pastry

500g/1lb plain flour
250g/8oz cold unsalted butter
A few drops of vanilla extract
1 whole egg
1 egg yolk
2-3 tbsp iced water
A little milk with which to brush the pie
1 tbsp caster sugar to finish the pie

For the filling

6 Cox's apples, peeled, cored, cut into quarters
100g/31/2oz caster sugar
1 tsp ground cinnamon
1 tbsp soft brown sugar
Grated zest and juice of one lemon

For the pastry, sift the flour into a bowl and rub in the butter using your fingers until you have the consistency of wet sand. Stir in the vanilla extract. Beat the whole egg, yolk and water and sprinkle over the flour mix. Work together with your fingers until you have a ball. Remove and knead lightly and quickly. Divide into two, wrap in clingfilm and place in the fridge.

For the filling, place the apples in a bowl and add all the other ingredients. Toss together well.

Roll out one disc of the pastry on a well-floured surface so it is 3cm thick and 28cm in diameter. Line your tin with the pastry, pressing in the sides with your thumbs. Return to the fridge for 30 minutes.

Preheat your oven to 180C/350F/Gas4, then remove and line the pastry base with parchment and dried beans and cook on the middle shelf for 15 minutes. Remove and allow to cool a little then spoon in the filling. Roll out the second disc as finely as possible and lay on top of the apple mix. Press together the pastry using your thumbs and brush with the milk. Return to the middle shelf of the oven for 30 minutes or until the pastry is golden-brown. Remove and cool slightly on a rack then scatter over the sugar and serve

Remove and place on a wire rack for 10 minutes to cool slightly – this pie should not be served too hot. Serve with thick, runny, double cream or vanilla ice-cream.