Angela Hartnett makes her mum's apple pie
Angela grew up making apple pie with her mum, and even after all these years she still seeks her approval when she makes this classic. The sharpness of the apples and delicious pastry make for the perfect weekend pudding.
Angela's mum's Bramley apple pie
Recipe from Chef's At Home by Angela Hartnett
Serves 6-8
Ingredients
300g plain flour, plus extra for dusting pinch of salt75g lard, cubed75g unsalted butter, cubed Ice-cold water4 Bramley apples100g golden demerara sugar, plus extra for sprinklingWhole milk, to glaze Double cream, to serve
Method
1. Preheat the oven to 200C/180C fan/gas 6
2. Sift the flour and salt into a large mixing bowl
3. Add the lard and butter and use your fingertips to rub the fat through the flour to form a breadcrumb- like consistency
4. Then, little by little, add ice-cold water and, using the blunt side of a knife, mix the flour and fat mixture until it forms a light ball
5. Turn out the ball onto a lightly floured surface and gently knead. Cover with baking paper and leave to rest in the fridge while you prepare the apples.
6. Peel and core the apples and cut them into thin, even slices. Transfer them to a bowl, add the sugar and stir to coat. Leave to one side while you roll out the pastry.
6. Divide the pastry in half. On a lightly floured surface, roll out one half until it is nice and thin and large enough to cover the base and sides of a pie plate with a little overhang. Use the rolling pin to carefully transfer the pastry into the pie plate gently pressing into the corners and edges.
7. Fill the pastry case with the apples so that they come up quite high
8. Roll out the other pastry half and, again using the rolling pin, transfer the pastry to the pie dish and use it to cover the apples
9. Use a fork to seal together the pastry lid and base around the edge of the pie plate, then use your knife to trim away the excess pastry. Use a pastry brush to lightly glaze the tart with the milk and sprinkle with a little sugar.
10. Place the pie on the middle shelf of the oven, and cook for 25 minutes, until golden brown. When it’s ready, remove the pie from the oven and leave it to cool slightly before serving with double cream.