As Easy As Apple Pie: An Exclusive Recipe from Mary Berry's Complete Cookbook
Double Crust Apple Pie
For a successful double crust pie, the pastry underneath should be properly cooked and not soggy. Putting the dish on a hot baking tray at the start of baking is the key.
SERVES 6 CALS PER SERVING 432
• 500 g (1 lb) cooking apples, preferably Bramley’s, quartered, cored, peeled, and sliced
• 250 g (8 oz) Cox’s apples, quartered, cored, peeled, and sliced
• about 30 g (1 oz) caster sugar, plus extra for sprinkling
• 2 tbsp water rough puff pastry (see method below)
• milk, for glazing
24 cm (91⁄2 in) pie dish
1. Put the apples into a large pan and add the sugar and water. Cover and cook gently, stirring, for about 10 minutes until the apples are soft and f luf fy. Taste for sweetness and add more sugar if necessary. Turn into a bowl and leave the apples to cool.
2. Divide the pastry into two portions, one portion slightly larger than the other. Roll out the larger portion on a lightly f loured surface and use to line the pie dish.
3. Spoon the apple f illing on to the pastry shell, spreading it almost to the edge and then doming it in the middle.
4. Roll out the remaining pastry. Brush the edge of the pastry shell with a little water, then lay the pastry lid over the apple f illing. Trim the edge, then crimp to seal. Make a small hole in the pastry lid to allow the steam to escape.
5. Put a baking tray in the oven and preheat to 220°C (200°C fan, Gas 7). Meanwhile, use the pastry trimmings to make leaves to decorate the pie, attaching them with milk. Brush the pastry lid with milk and sprinkle with sugar.
6. Remove the hot baking tray from the preheated oven and place the pie dish on it (this helps ensure a crisp pastry base). Bake for 25–30 minutes until the pastry is golden. Serve with hot vanilla pouring custard (see box, right).
Alternative St Clement’s Apple pie:
When cooking the apples, add the grated zest and juice of 1 large lemon, and 3 tbsp f ine-cut orange marmalade to the apples.
Rough puff pastry method:
1. Sift 250 g (8 oz) plain flour into a bowl. Add 90 g (3 oz) each of cubed butter and white vegetable fat, and stir to coat in flour. Add 150 ml (1⁄4 pint) cold water and, with a table knife, bind to a lumpy dough.
2. Roll out the dough into a rectangle three times as long as it is wide. Fold the bottom third up and the top third down. Press the edges to seal. Wrap and chill for 5 minutes, then place so the folded edges are to the sides.
3. Roll out the dough into a rectangle and fold as before. Turn the dough so the folded edges are to the sides again. Repeat the rolling, folding, and turning twice more. Wrap and chill for 30 minutes.