APPLE WEEK! – Friday: Winter Apple Pie
Taken from Darina Allen’s Ballymaloe Cookery Course, this pie uses a scone dough which cooks on top and is then inverted for serving.
Preheat the oven to 230degC. Peel and core 1.1kg of apples, cut into chunks. Put into a saute pan (or a pan suitable for cooking both on the hob and in the oven), and sprinkle with 225g granulated sugar and 1 tsp of ground cinnamon or mixed spice. Put the pan on a low heat while you make the scone dough.
Sieve 325g flour, 20g caster sugar, 1 heaped tsp baking powder and a pinch of salt into a bowl. Cut 50g butter into cubes and rub into the flour until the mixture resembles coarse breadcrumbs. Whisk 1 egg with 180ml milk. Make a well in the centre of the dry ingredients, pour in the liquid all at once and mix to a soft dough. Turn out onto a floured board and roll to the size off your pan, about 2.5cm thick. Place this round on top of the apple and tuck in the edges neatly. Brush with a little egg wash.
Bake in the fully preheated oven for 15 minutes then reduce the temperature to 180degC for a further 30 minutes approx, or until the top is crusty and golden and the apples soft and juicy.
Remove from the oven and allow to sit for a few minutes. Put a warm plate over the top of the pan and turn upside down onto the plate – be careful of hot juices!
Serve warm with soft brown sugar and cream.