March 2, 2021
The classic apple pie is a great example of a traditional dessert which has been around for many years, and today around 75% of the British population eat some form of pie at least once a month. The Ancient Egyptians were the first to invent something close to what resembles a pie today and the first recipe for apple pie in England was written in 1381, and called for figs, raisins, pear and saffron, in addition to apples.
675g (1 1/2 lb) Cooking apples (peeled, cored and thickly sliced)
50-75g (2-3oz) Caster sugar (depending on how sweet or tart the apples are)
4 whole cloves
For the pastry:
175g (6oz) Plain flour
50g (2oz) Butter (diced)
50g (2oz) White baking vegetable fat (diced)
Milk (to glaze)
Sugar (for sprinkling)
2. To make the pastry, measure the flour into a bowl. Add the diced butter and white vegetable fat and rub in with your fingertips until the mixture resembles fine breadcrumbs. Add about 2 tablespoons cold water and mix to a firm dough.
3. Roll out the dough on a lightly floured work surface to a size that will cover the top of the pie dish. Lift the dough onto the dish and trim the edges. If you like, cut the trimmings into decorative shapes, such as leaves, and lightly press onto the dough. Chill in the fridge for 30 minutes.
4. Preheat the oven to 200°C/fan 180°C/gas 6. Brush the pie with a little milk, then sprinkle the top with sugar. Make a small slit in the centre of the pie for the steam to escape. Bake in the preheated oven for 40–45 minutes or until the apples are tender and the pastry is crisp and pale golden. Cover the pie loosely with foil towards the end of the cooking time, if the pastry starts to brown before the apples are cooked.
5. Serve warm with a scoop of Yorvale Vanilla with Vanilla Pod Ice Cream
Fancy giving this recipe a try? Make sure you tag us in your creation @yorvaleltd and use hashtag #LoveYorvale
Recipe from My Kitchen Table: 100 Sweet Treats and Puds by Mary Berry
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