Recipe by Sherrie-pie
This is my family's favourite apple pie. I lost the recipe and it's taken me five years before I found it again. This time I'm determined to share it! It's English (UK), so I hope the instructions are clear.
Top Review by bluemoon downunder
A really quick to whip up and very tasty apple pie. It took me probably 15-20 minutes to make rather than 10, but that was time well spent: the pie was delicious. The slowest part of the making, for me, was making the pastry, but others are probably much quicker at that than I am. I was using a 9” flan pan, so I added a smidgeon more of all the pastry ingredients (about a quarter extra of everything, except the salt). And I decided to go rustic and not peel the apples (I used 2 very juicy Granny Smith apples), 1 super-large lemon, 2 eggs and I retained the quantity of sugar at the 3 ounces (and used brown sugar). I also added about ¼ teaspoon of cinnamon and about ¼ cup of slivered almonds. A really scrumptious pie – that was SO easy to make – which we all thoroughly enjoyed warm from the oven, with a generous dollop of cream. Next time I make this, I plan to make it using Sherrie-pie’s delicious-sounding Hazelnut Pie Shell Recipe #128351, and to serve it with Fairy Nuff’s Persian Cream Recipe #134660, which I discovered just recently while on the Zaar World Tour. Thank you for sharing this recipe, Sherrie-pie.
- 4 ounces flour
- 2 ounces fat (I use baking marge or butter)
- 1 pinch salt
- 4 tablespoons water, as required
- 1 large cooking apple
- 1 lemon
- 1 egg
- 3 ounces sugar
Directions See How It's Made
- Make pastry.
- Line a 7 inch flan ring.
- Peel and grate the apple, add the sugar and then the grated rind and juice of the lemon.
- Beat the egg.
- Add to the apple mixture and mix- this will curdle- not to worry.
- Pour into tart case and bake for about 35 minutes at 350F/ 170°C.