Nan-apple-pie

Nana Pat’s apple pie

Fresh blueberries add a delicious, jammy twist to a comforting traditional recipe

By , 21 February 2019

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Nana Pat’s apple pie
Nutritional Info
Each 106g serving contains
  • Energy

    789KJ

    189KCAL

    9%
  • Fat

    8.4g

    med

    12%
  • Saturates

    2.4g

    med

    12%
  • Sugars

    7.1g

    med

    8%
  • Salt

    0.35g

    med

    6%
of your reference intake.
Typical energy values per 100g: 745kJ/178kcal.
Ingredients
  • 3 Bramley apples, peeled, cored and thickly sliced
  • 2tbsp caster sugar
  • Pinch ground nutmeg
  • 225g self-raising flour, plus extra to dust
  • 50g Trex, cut into small pieces
  • 50g Asda Best for Baking Biscuits & Pastry, cut into small pieces
  • 1 large egg, beaten
  • 50g blueberries
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • Put the apples in a pan with 4tbsp water and cook gently until tender, stirring occasionally to avoid burning.

  • Take off the heat, stir in 1tbsp of the sugar and the nutmeg, then leave to cool.

  • Sift the flour into a large bowl and stir in the Trex and Asda Best for Baking Biscuits & Pastry. Rub in the fat with your fingertips until it resembles very fine breadcrumbs.

  • Add the beaten egg and use a blunt-bladed knife to mix it into a ball. If it’s too dry, add up to 1tbsp cold water.

  • Divide the dough into 2 halves. Roll out one piece on a floured surface to fit a 21cm round pie dish.

  • Line the dish with the pastry, leaving a 2cm edge overhanging, and add the apples and blueberries. Dampen the edge of the pastry with cold water.

  • Roll out the other half of the dough into a 24cm round and lay it on top of the filling. Press the pastry edges together firmly, then trim off the excess.

  • Brush the top of the apple pie with cold water; sprinkle on the remaining caster sugar.

  • Use a cookie cutter to cut out a few star shapes from the top of the pastry to allow steam to escape.

  • Bake in the centre of the oven for 25-30 mins until golden on top.