What could be more British than a warm apple pie with buttery homemade pastry? Heaven!
- 125g (4½oz) plain flour
- 75g (3oz) cold, unsalted butter, cubed
- 35g (1¼oz) caster sugar, plus extra to sprinkle
- 1 free-range egg yolk, plus 1 beaten egg, to glaze
- 3 large Bramley apples (around 750g/1lb 10oz), peeled and roughly chopped
- ¾tsp ground cinnamon
- 75g (3oz) caster sugar
- 6 ramekins or mini pie dishes (130ml/4½fl oz)
To make the pastry, mix the flour, butter and sugar along with a pinch of salt in a food processor until it resembles fine breadcrumbs. Add the egg yolk and a little cold water, and pulse until it comes together to form a dough. Bring it together with your hands and roll flat with a rolling pin into a disc shape. Chill in the fridge for 1 hour. Heat the oven to 190C, 170C fan, 375F, gas 5.
To make the filling, mix the apples, cinnamon and sugar together, then divide equally between the ramekins. Roll out the pastry to the thickness of a £1 coin, and cut into discs slightly wider than the ramekins. Brush the lip of each ramekin with a little water and lay the pastry over the top; trim the overhang so it sits neatly against the edge. Cut a steam hole, decorate the top with the extra pastry and sprinkle with sugar. Brush with the beaten egg and bake for 25 to 30 minutes or until golden. Serve with custard or cream.
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