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Deep Dish Apple Lattice Pie
Whether you smother it in custard, cover it in cream or add a scoop of ice cream on the side, this deliciously deep apple pie will delight the whole family.
- 400g plain flour
- 2 tbsp custard powder
- 200g butter, cubed
- 1 orange, zest only, finely grated
- 1 tbsp caster sugar
- 2 kg Bramley apples, peeled, cored and diced
- 125g caster sugar
- 3 cubes orange or lemon flavoured jelly
- 1 egg, beaten, to glaze
- 1 tbsp demerara sugar
Total time required
- Preparation time:
- Cooking time:
- Other time: chill for 50 minutes
- First, make the pastry. Sift the flour and custard powder into a large bowl, then rub in the butter with your fingertips, until the mixture resembles breadcrumbs. Stir in the orange zest and 1 tbsp caster sugar, then mix in enough ice-cold water to make a soft dough (you may not need all of it). Knead lightly, then wrap in cling film and chill in the fridge for 30 minutes.
- For the filling, place the apples, 125g caster sugar and jelly in a pan with a tight-fitting lid, add 2 tbsp water, cover and simmer for 10 minutes, until apples begin to soften and the sugar and jelly cubes have dissolved. Take off the heat and set aside to cool.
- Preheat the oven to 200°C/400°F/Gas 6. Roll out two-thirds of the pastry and use it to line a 23cm-wide, 4cm-deep pie dish. Spoon the cooled apple mixture into the dish in an even layer.
- Roll out remaining pastry and cut into 1cm-wide strips, long enough to cross the top of the pie. Brush the rim of the pastry case with the beaten egg, then arrange the pastry strips over the top of the pie about 1cm apart, and press into place at the rim of the pastry case. Repeat across the other way to create a lattice effect. Brush the strips with beaten egg and sprinkle with the demerara sugar. Bake for 35 to 40 minutes, until the pastry is golden. Serve warm, with custard, cream or ice cream.