Nana Pat’s apple pie
(2 votes)
Nutritional Info
-
Energy
789KJ
189KCAL
9% -
Fat
8.4g
med
12% -
Saturates
2.4g
med
12% -
Sugars
7.1g
med
8% -
Salt
0.35g
med
6%
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.