You will need:
- 120g Butter
- 80g Sugar
- 225g Whole Flour
- 1 lemon
- 2 eggs
- 3,4 cooking apples and a Bramley apple
- 45g brown sugar
- sultanas
- a thumb sized piece of root ginger
1The pastry
You can prepare the pastry in advance and keep it uncooked in the fridge for the night for example. It is recommended to keep it for a while in the fridge before cooking it (it can be just the time of preparing the apples). If you plan to do everything at the same time, start with the pastry anyway and be sure to preheat the oven at 150oC in advance.
It’s quite easy to make and you can use in other pies, the quantities given here are for the base and the "lid" so if you plan to use it in another recipe that needs only the base, divide them by two.
Melt the sugar a little bit and mix with the sugar, add the flour and the zest of the lemon until you get a sandy texture. You now have to bound that together, just add the yolks of the eggs (keep a bit of the yolk to decorate). Make a ball with your hand, but do not work the pastry too much as you don’t want the pastry to become too elastic.
Roll the pastry into two circles the size of your tin. An easy way to roll the pastry (not very ecological though) is to put it between two sheets of cling film and roll it in there. You can then easily move it into the tin and it won’t stick to the roll. Store the pastry in the fridge as indicated before.
2The filling
Cut the ginger in very small pieces and put it in a pan with a bit of butter, peel and cut the apples in forth and add them to the pan. Add the juice of the lemon, the sugar and a handful of sultanas. Cover and cook at low heat for a few minutes. You want the apples to soften, not to get a compote.
Cook for 50 minutes at 150oC and serve hot with Chantilly or ice cream.
