A great all-time favourite for family and friends, this apple pie has a surprise ingredient – jam! Use it in your filling for extra flavour
Prep time: 20 mins
Cooking time: 45 mins
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs:Cheap as chips
- 200g (7oz) butter
- 45g (1½oz) golden caster sugar (2 tbsp)
- 2 med eggs
- 300g (10oz) plain flour
- Pinch of salt
For the filling:
- 100g (3½oz) golden caster sugar, plus 1-2 tsp for sprinkling
- ½-1 level tesp ground cinnamon or mixed spice
- 3 level tbsp cornflour
- About 1.75kg (3½lb) cooking apples
- 3 tbsp apricot conserve or good jam
- Custard or cream, for serving
You will also need:
- 1.75 litre (3 pint) capacity or a 25 x 5cm (10 x 2in) pie dish
- To make the pastry: Cut the butter into slivers into a food processor, add the sugar and whizz until just mixed. Add a whole egg and one egg yolk (keep the white for later) and whizz again, then add the flour and salt, and whizz until the mixture starts to come together. Gently work into a cylindrical shape. Take off just over a third of the pastry to use for the top of the pie. Form both pieces of pastry dough into flat rounds, wrap them in cling film and chill for about 45 mins.
- Set the oven to 190°C/375°F/Gas Mark 5 and put a baking sheet in the oven to heat up.
- To make the filling: Mix the sugar, spice and cornflour in a large bowl. Peel, core and cut the apples into thick slices — you should have at least 1kg (2¼lb) — adding them to the bowl.
- Roll out the larger piece of pastry, on a lightly-floured surface and use it to line the pie dish. Trim it, but leave a little hanging over the edge. Lightly whisk the reserved egg white and brush the pastry case inside with some of it. Put the apple mixture into the pastry case, leaving a well in the middle. Spoon the apricot conserve or jam into the well.
- Add the pastry trimmings to the smaller piece of pastry and roll it out to form a lid. Dip your finger in water and pat it round the pastry rim. Lay the lid on top of the apple and press the edges together well to seal. Tuck any overhanging pastry under the rim of the dish. Press a fork around the edges and make a hole in the top. Brush the top with the rest of the egg white and sprinkle with 1-2 tsp sugar.
- Put the pie on the baking sheet and place below the centre of the oven, to bake for 45 mins. Allow to stand for 10 minutes before serving with hot custard, or cream.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.