Comforting and cosy, a homemade apple strudel with the perfect balance of sweet and tart, is perfect for dessert any night of the week!
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Makes: 1 pie
450g apples, peeled and cored
1/2 lemon, zested
splash of water
1 teaspoon mixed spice
pinch of salt
60g caster sugar
1 egg yolk
100g plain biscuit crumbs
1 tablespoon currants
1 tablespoon sultanas
Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat the oven to 180 C / Gas 4. Lightly grease a 20cm pie tin.
Stew the apples with 75g sugar and lemon zest in a little water until it becomes a pulp, about 15 minutes; set aside.
Sieve the flour, cornflour, mixed spice and salt into a bowl. Rub in butter until it resembles breadcrumbs; stir in 60g sugar. Bind with egg yolk and roll out into a thin dough. Line the prepared tart tin with half the pastry.
Sprinkle half the biscuit crumbs on the bottom of the tart. Place a layer of apple, then currants, another of apple, then sultanas. Finish with apples and the remaining crumbs. Cover with pastry and cut a few steam vents into the centre of the tart.
Bake in the preheated oven until bubbly and golden, about 30 minutes.