It’s British pie week!
As the week draws to a close hopefully you have had the chance to either make or at least eat a pie, but if not here’s a good take on a classic apple pie. This is an apple pie with a twist or as I like to call it an apple meringue pie.
This sweet dessert makes a great after dinner treat when served warm with custard or a nice dollop of cream.
Here’s how to make it:
Firstly you will need to prepare the pastry. Preheat the oven to Gas mark 6, 200°C and grease a pastry tin. In a large bowl, measure 6oz/ 170g of plain flour and 3oz/85g of unsalted butter and rub between your fingers until it resembles breadcrumbs. Add 6 tablespoons of cold water and bring together.
Turn the pastry dough out onto a lightly floured surface and roll out until approximately 3mm thick. Transfer the pastry to the prepared tin and carefully press into the grooves of the tin before cutting away any excess pastry from the edges, I suggest leaving a little extra pastry on the edges in case it shrinks in the oven.
Blind bake the pastry for 10 to 12 minutes or until a pale golden colour. Remove from the oven and place to one side to cool.
Next, you will need to prepare the filling. Peel and slice 4 Bramley apples and put in a pan with a small amount of water, approximately half a pint. Sprinkle 3 tablespoons of sugar over the apples and gently heat the apples on a low heat for approximately 15 minutes or until soft. Remove from the heat and allow to fully cool.
To make the meringue whisk 3 egg whites in a clean bowl with an electric whisk until they are light and fluffy but can hold their shape. Into this gradually add 6oz/175g of caster sugar and whisk in.
To assemble the pie pour the filling into the pastry case and spread evenly. Next, pour the meringue over the top and using a knife spread to cover the surface creating small peaks. Place the pie back in the oven on gas mark 4, 180°C for 15-
Serve warm or cold with some custard or cream and enjoy.