About this recipe:I always add cinnamon because I love the combination with apples. Cool the pie before eating it because the filling could be very hot when removed from the oven. Serve with vanilla ice cream and you'll have a hot and cold pudding.
8 apples, cut into large pieces
100g dark brown sugar
1 (450g) packet of shortcrust pastry (2 sheets)
1 tablespoon water
1 teaspoon ground cinnamon
1 tablespoon cornflour
1 egg, beaten, for glazing
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Method Prep:10min › Cook:35min › Ready in:45min
Preheat the oven to 200 C / Gas 6.
Cook the apples and 1 tablespoon of water, in a non-stick frying pan over low heat for about 15 minutes.
Add the dark brown sugar, cinnamon and cornflour. Mix well and remove from heat as soon as it starts to thicken.
Roll out the shortcrust pastry on a floured surface and line a pie dish. Spoon the apple mixture onto the dough. Cover with pastry and crimp edges. Cut four slits in the dough and then a small hole in the centre so the steam can evaporate. Brush over beaten egg.
Bake for 35 minutes. Remove and leave to cool before serving.