Apple pie & ice cream

We’re lucky enough to have an apple tree which is producing heaps of fruit at the moment. Here’s how to make an easy, traditional & crowd pleasing apple pie.

What to do with a glut of apples?

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Pastry

  • 250 g Plain flour
  • 50 g Icing sugar
  • 125 g Butter cut into small cubes
  • 1 Large egg, beaten
  • Zest of ½ a lemon

Sift the flour and icing sugar into a nice big bowl. Add the cubes of butter and rub it into the flour with your fingertips until it resembles breadcrumbs. Mix in the lemon zest.

Add the egg and bring the pastry together fairly quickly. The egg will probably be enough liquid, but if it’s still too dry, add a splash of milk. Pat the pastry into a neat, flat circle and put it in a freezer bag or wrap it in clingfilm and put it in the fridge to rest.

For the filling

  • 1 kg apples, cored & diced into 2 cm chunks
  • ½ tsp cinnamon
  • 30 g butter
  • 50g honey

Melt the butter with the honey and cinnamon in a saucepan and add the apples. Give them a good stir and then cook slowly over a low heat until the apples are soft but still retain a little of their shape. Allow to cool while preparing the pie dish.

Assemble the pie

Butter a 20 cm diameter, sloping sided pie dish. Cut ⅓ off the pastry for the pie lid and roll out the rest on a floured surface until it is large enough to cover the bottom and sides of the dish and hang over the sides a little.

Fill the base with the apple filling and roll out the remaining pastry for the lid. Stick the pastry lid to the base by brushing the seal with either some beaten egg or milk. Crimp around the join with a fork and slice off any excess pastry with a knife. Brush the top of the pie with some milk or beaten egg, and it’s ready to go in the oven.

Bake the pie for around 25 mins at around 180 deg or until the pastry is golden and cooked through. Serve with some good vanilla ice cream and  enjoy the brownie points and praise from everyone who tries it.

Apple chutney

Ingredients

  • 225g/8oz onions, chopped
  • 900g/2lb apples, cored and chopped
  • 110g/4oz sultanas, raisins or chopped dates
  • 15g/½oz ground coriander
  • 15g/½oz paprika
  • 15g/½oz mixed spice
  • 15g/½oz salt
  • 340g/12oz granulated sugar
  • 425ml/¾ pints malt vinegar

Method

  1. Put all the ingredients into a preserving pan. Slowly bring to the boil until the sugar has dissolved.
  2. Simmer for 1½-2 hours, stirring from time to time to stop the chutney sticking to the pan.
  3. When it is very thick and you can draw a wooden spoon across the base of the pan so that it leaves a channel behind it that does not immediately fill with liquid, the chutney is ready.
  4. Turn into sterilised jars, seal and cool.
    Store in a cool, dark cupboard for two to three months before eating.