Skip navigation and jump to content.
polenta_2.jpg

 the goods

pastry:

1 2/3 cups flour

4 oz / 125 g butter (cold)

pinch salt

1 egg

3 tblspns lemon juice

1-3 tblspns iced water

filling:

2 granny smith apples

juice 1/2 lemon

1/2 cup walnut / pecan pieces

1/2 cup raisins

1 cup day-old bread crumbs

2 tblspns butter

1 tblspn molasses

3 teaspoons pumpkin pie spice (or 1 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves, 1/2 teaspoon ginger)

2 tblspns calvados or brandy

1/2 cup golden syrup 

 

time: 30minutes active, 

45 minutes baking

you will need:

  • food processor
  • baking sheet
  • baking parchment

 

easy spiced apple pie

I hate fussing around with pastry...it's fiddly, you have to let it rest, you roll it out and it breaks...and whenever I try to make something clever with it, I wind up with a patch-work quilt which I serve with an apology...

well, here's my fool-proof pastry recipe:

put the flour, butter (cut into cubes) and salt into a food processor. pulse a couple of times to cut the butter into the flour. you will have a bowl of 'breadcrumbs' when this is done

break the egg into the mixer and press the 'on' switch. pour the lemon juice down the feeder tube and then start with a little of the water. as soon as the pastry forms one solid 'ball', stop the processor

pull the pastry out and pat it into a round disc on a sheet of cling film. the disc should be about 6 inches across and 1 inch high. wrap it and put it into the fridge for 30 minutes

whilst the pastry is socialising with the contents of your fridge, start getting the filling ready (you can make the pastry a day before and leave it in your fridge)

pre-heat the oven to 425f / 200c

peel and chop the apples into quarters, slice out the core and then slice each quarter into 4 wedges. put these in a bowl with the lemon juice and 1-2 tablespoons of water (this will stop the apples from browning). toss to make sure that the apple wedges are all covered in the lemon juice

add the chopped walnuts, raisins, molasses, spice, golden syrup (an equal quantity of brown sugar will suffice) and calvados. mix well

remove the pastry from the fridge, place the disc onto a sheet of baking parchment (at least 17 inches long), cover the disc with a little extra flour and roll it out until you have a disc of pastry about 1/4 inch thick and circular in shape. you can brush the pastry with a little egg white, this stops it from becoming water-logged whilst cooking

scatter the breadcrumbs and butter (torn into little knobs) in a circle about 10 inches wide in the centre of the pastry. pile the apple mix on top of the breadcrumbs. I arrange the apples in a circle, pour the raisins etc on top, arrange another ring of apple wedges and then top off with the rest of the mix

roll the outside edges of the pastry over the apple filling, leaving a 5 inch circle in the middle. brush the outside of the pastry with a little extra egg white. slide the entire sheet of baking parchment onto a baking tray and place in the oven

bake in a hot oven for 35-45 minutes, until pastry is golden brown. I usually put a little aluminium foil 'hat' over the exposed apple half way through baking so that they do not scorch...let it rest on top so that steam can still escape

delicious served warm with ice cream

 

 

 

\