The weather has turned and that means the heatings gone on, big socks come out and everyone seems to have a sniffle! But that also means another thing… puddings! Hot, warm puddings, smothered in custard and sprinkled in sugar.. Mmmmmmmmmm….
Well today Ross Whitwell from Ross & Ross Food have given us their ultimate Apple Pie recipe, so make sure you stock up on the ingredients and treat your man/woman with your baking skills- Enjoy!
We think this is the best apple pie in the world – buttery, crumbly, melt in the mouth pastry, encasing sweet, juicy, spiced apples. Perfect for this time of year as the air chills and the open fires roar. Warm, home-baked pies make us swoon here at Ross & Ross HQ and this recipe in particular is high up on our swoon list, a bit like Ryan Gosling or Scarlett Johansson covered in some seriously good custard and a dash of cream!
Indulge in this pie with abandon because, quite simply, things just don’t taste this good all the time. Get baking and dig in!
Makes 4 individual pies…
150g unsalted butter
75g icing sugar, sifted
1 zest of lemon
1 tablespoon of lemon juice
2 free range egg yolks
250g plain flour
To make the pastry, dice the soften butter, place in a bowl with the icing sugar, lemon zest & egg yolk
Beat the mixture till pale in colour; add the lemon juice and beat till incorporated
Sieve the flour and add to the mixture, gently work it together with your hands
Cling film and refrigerate for 2 hours
4 conference pears, peeled & roughly chopped
4 English apples, peeled & roughly chopped
40g unsalted butter
Pinch of salt
1 teaspoon of cinnamon
Peel and core the pears and apples, cut in half into rough chunks and the rest into 1cm dice
Take half the butter & half the cinnamon and sweat down the pears in a pan till coated in cinnamon, keeping the bigger chunks with a little bite.
Repeat the process with the apples and cool both down
Preheat the oven to 190c/375Of/gas 5
Butter four 12cm pie dishes
Take the pastry from the fridge and roll enough to fill your pie dish, 5mm in thickness
Line your pie dishes with the pastry
Chill for 15 minutes in the fridge.
Spoon in the filling, brush water round the edges of the pastry, roll out the remaining pastry for the lids of your pie
Brush the top with the egg glaze, sprinkle with sugar
Bake for 30-35 minutes or until golden brown, leave to stand for 5 minutes
Serve with cream or custard