Ok lets face it, pastry is never really that healthy! The butter that gives it wonderful flavour is also chock full of fat! The only solution is to minimise the amount of pastry while insuring that flavour is not compromised. I make the enough pastry for a full apple pie, divide it in two and freeze one half. The best thing about this pie is that its full of chunky apple flavour and warming apple spices. Ive used cloves rather than cinnamon as it reminds me of my mums apple pies when I was a child. I used a deep pie dish and a generous amount of apples
Traditional Apple Pie
Serves 12, Propoints 5
For the pastry:
- 225g Butter
- 50g Caster Sugar
- 2 Eggs
- 350g Plain Flour
For the filling:
- 1kg Apples
- 150g Sugar
- Approx 1tbsp Cornflour
- Lemon juice
- 4 whole cloves
- Cream butter and sugar in a food processor. Add eggs and continue to beat.
- Add the flour gradually, mixing slowly between additions.
- Turn out onto greasproof paper and flatten. Its at this point I halve the dough. Refridgerate one half and freeze the second.
- Peel and slice the apples. Toss them in lemon juice to prevent them going brown.
- Place the apples into the pie dish. I like this to be rustic so not really too neat. Place cloves in random places! Sprinkle with cornflour to absorb excess juices.
- Roll out chilled pastry to slightly wider that the dish. Cover pie dish neatly.
- Trim excess pastry from the sides. With the excess, I made little leaf shapes to place on top.
- Brush pastry with some eggwash. Prick the top with a fork to allow steam to escape.
- Place in an oven, preheated to 180 degrees. Bake for 40-60 mins, until golden brown and apples cooked.