Ingredients
- 3 large Bramley apples
- 100ml Mac Ivors Traditional Dry Cider
- 30g caster sugar
- 250g plain flour
- 150g butter
- Pinch of salt
- Sugar to taste
- 7tsp water
Recipe
- Peel & core the Bramley apples and roughly chop.
- Heat a pan over a medium heat and place the apple pieces into the pan with the Mac Ivors Cider. Stir a little before covering the pan with a lid and cook for 3-4 mins. Stir gently then cover again and continue to cook gently until the apples are really soft.
- Taste the mixture and add a little sugar if the apples are too sharp.
- Let the mixture cool.
- Preheat the oven to 200C/180C fan/Gas 6.
- Sieve the flour and salt into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the cold water to the flour mixture. Mix the water into the flour, using your hand to firm up the mixture.
- Divide the pastry into two halves. Take one half and roll it out so that it is big enough to cover a 20cm pie plate. Trim the edges with a knife using the edge of the plate as your guide. Cover the pastry with the stewed apples and sprinkle with sugar to taste.
- Roll out the other half of the pastry. Moisten the edge of the bottom layer of pastry and place the second piece on top. Press down on the pastry edges, making sure that they are properly sealed. Trim off any excess pastry with a knife in a downward motion, again using the plate as your guide. Flute the edges with a pinching action using your fingers and thumb.
- Prick the surface of the pastry lightly before placing the pie in the oven. Bake for 20–30 minutes. When the pie is cooked it should move slightly on the plate when gently shaken.
- Slide on to a serving plate, dust with caster sugar and serve!
Enjoy your delicious Apple pie!
For lots of other recipes check out our blog http://www.macivors.com/catalogue/recipe/
