Whip up a sweet treat with Batch Lady’s easy apple pie recipe this Easter
IT’S Easter Sunday this weekend, so I’m bringing you a lovely apple pie.
The dish can be frozen in advance, so you don’t have to spend hours in the kitchen on Easter Sunday.
I hope you have a lovely and relaxed bank holiday, with lots of yummy food!
Easy peasy apple pie (serves 4)
Prep time: 15 minutes
Cook time: 45 minutes
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YOU NEED:
1kg cooking apples
25g butter
100g caster sugar
1 tsp ground cinnamon
Juice ½ lemon
3 tsp cornflour
1 block shortcrust pastry
To cook:
1 egg
1 tbsp demerara sugar
METHOD: Peel and finely slice your apples, add to a medium-sized saucepan along with butter, caster sugar, cinnamon and lemon juice plus 40ml water.
Cook for 8-10 minutes until the apple has softened but not completely fallen apart.
Add the cornflour to a small bowl and add a little cold water.
Mix and then add the cornflour slurry to the apple so it thickens.
Once cooked, remove from the heat and allow to cool.
On a floured surface, roll out the block of pastry to 2½ cm.
Take your pie dish and place it on the rolled-out pastry, using your dish as a guide and leaving an extra 2 inches around, cut out a circle of the pastry.
Repeat this again so you have a top for your pie.
Lay one of the pastry circles into your pie dish and lightly press it down.
Spoon in your cooled apple mix.
Brush the rim of the pastry with water and then lay over the second pastry circle over the top of the apple filling and press down lightly round the rim.
Using a sharp knife, go round the outside of the pie cutting off any excess pastry that may be overhanging.
Using a fork, gently press the pastry together round the outside.
With a knife, make a small cross in the middle of the pastry.
If cooking now, brush the top of the pie with beaten egg and sprinkle over the demerara sugar, before placing in the oven at 190C/170C fan/gas 5 for 45-50 minutes until golden. Leave to cool.
Ready to freeze: Once cooled, wrap in with cling film and foil and freeze.
Ready to eat: Remove from freezer and leave to defrost.
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Place in the oven at 180C/160C fan/gas 4 for 20-25 minutes, until warmed through.
Serve with double cream.
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