CookEat Recipe
English-Style Apple Pie
Thin apple rings with cinnamon and candied citrus under a sweet shortcrust lid, served hot.
Method
Steps
Step 1
Gather the ingredients: 750 g firm fragrant apples, weighed whole; About 200 ml water, adjusted to the saucepan; 100 g caster sugar, adjusted to the apples; 1 small cinnamon-stick piece, about 2 cm; 30 g candied citron, finely diced; 250 g plain flour for the pastry, plus 10 g for rolling; 125 g softened butter; 110 g icing sugar; 1 whole egg and 1 egg yolk for the pastry.
Step 2
Make the pastry: mix the 250 g flour and icing sugar, work in the softened butter, then add the whole egg and yolk. Mix with a knife initially and handle only enough to bring the dough together. If a few dry crumbs remain, bind with a teaspoon of white wine or Marsala only as needed. Wrap and chill for 30 minutes.
Step 3
Core the apples while still whole, peel them, and cut across into thin round slices with a hole in the middle. Put in a wide saucepan with the cinnamon and enough water to cook them gently without letting them dry out; start with about 200 ml. Simmer for about 5–8 minutes until half cooked.
Step 4
Add the sugar, using less or more according to the fruit, and the small pieces of candied citron. Continue cooking gently for about 5–10 minutes until just tender. Remove the cinnamon. If there is excessive liquid, lift the apple rings out carefully, reduce the liquid briefly, then reunite them. Let cool while heating the oven to 175°C.
Step 5
Arrange the apples and modest amount of syrup in an ovenproof dish about 24 cm across. Roll the pastry about 3 mm thick on the lightly floured surface and cover the apples with it, trimming and tucking in the edges. There is no pastry base. Keep unused pastry separately refrigerated.
Step 6
Bake for about 30–40 minutes until the pastry is cooked through and golden, and reaches at least 74°C where thickest. Serve hot. Refrigerate cooled leftovers within 2 hours and use within 2 days.
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