About this recipe:As a little boy I grew up helping my mother make apple and other fruit pies. Sadly my mum is no longer with us, but her legendary apple tart lives on. I promise you will really enjoy this!
Brian F Green
200g (7oz) plain flour
100g (3 3/4 oz) self-raising flour
1/2 teaspoon salt
1 tablespoon caster sugar
250g (9oz) unsalted butter
4 tablespoons soured cream or plain yogurt
1/8 teaspoon lemon juice
5 large Granny Smith apples - peeled, cored and sliced
100g (3 3/4 oz) caster sugar
2 tablespoons plain flour
1/2 tablespoon ground nutmeg
1/8 teaspoon lemon juice
1 egg, beaten
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Method Prep:1hr15min › Cook:45min › Ready in:2hr
Grease a 23cm tart tin or pie dish.
To Make Pastry: In a large bowl, combine flours, salt and sugar. Cut in butter until coarse crumbs are formed. Mix in soured cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in cling film and allow to chill for 1 hour.
Preheat oven to 180 degrees C (gas mark 4).
Once the dough is chilled, take it out of the fridge and cut it in half. Put one half (for the top of the tart) back in the fridge.
Roll dough out to 5mm thickness. To lift pastry, roll dough around a floured rolling pin and then unroll over the tin. Trim overhanging edges of pastry with a sharp knife.
To make the filling: Arrange apples in the pastry base. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in fridge while you roll out the pastry for the top of the tart.
Remove pie from fridge. Brush outer edge of bottom pastry with beaten egg. Place second pastry on top; crimp the edges together with a fork. Brush entire top of pastry with beaten egg and cut 4 slits in the top.
Bake in a preheated 180 degrees C oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.
The perfect apple pie indeed! Pastry was absolutely gorgeous and all in all the best apple pie I've ever made! Was a bit worried about using cream in the pastry and being too soggy to roll out but needn't have been - just added bit of extra flour when rolling out. Will definitely be making this again! - 26 Jan 2010