English Bramley Pie

A good solid English apple pie. It serves great with custard, cream or ice cream and also goes very well with some sharp cheddar.

• Ready In: 1 hr 45 mins
• Yields: 4 generously

Ingredients

• Pastry

• 450  g plain flour
• 115  g butter
• 115  g vegetable shortening
• 25  g caster sugar
• 50  ml water

• Filling

• 900  g  bramley apples
• 115  g caster sugar
• 1  teaspoon cinnamon

Directions

1. Peel core and slice apples. Simmer in water until soft (tip, I like to reserve 50ml of this water to use in the pie crust).
2. Drain and sprinkle with the cinnamon and sugar, leave to cool.
3. Sift flour into a bowl. Cut the butter and shortening into cubes and "rub in" using thumbs and forefingers until the mix looks like breadcrumbs.
4. Add sugar and water and mix with a round bladed knife until the mixture sticks in lumps.
5. Wrap in clingfilm and chill for 30 minutes Meanwhile preheat oven to 190 deg C/375 deg F.
6. Divide pastry in two and roll into two circles slightly larger than a 25cm pie plate. Place one over the plate and trim excess.
7. Place the apple mix in the pastry shell and cover with the second pastry circle. brush edges with water and seal with gentle pressing around edge.
8. Cut a vent in the centre, brush with water and sprinkle with sugar. Bake for 40 mins until golden.