Single Crust Apple Pie

Apple pies can be made into two-crust plate pies, but the English favourite is a deep pie with a single crust. A mixture off cooking (Boskop) and eating (Kanzi) apples gives a subtle flavour. Some people like to put a couple of cloves in the pie, but the participants of the English Cooking Event opted vor a pinch of ground cinnamon. We prepared 2 times the following recipe.

Yield: 1 Pie dish, 1.4 litre

A really delicious English single crust apple pie

Ingredients:

630 grams cooking apples, we used Boskop
315 grams crisp eating apples, we used Kanzi
100 – 140 grams sugar
1 lemon, juice and rind
pinch of ground cinnamon
315 grams shortcrust pastry, unsweetened, with lard and water
caster sugar for sprinkling

Source

modified by Ulrike Westphal from:
English Puddings *
ISBN: 978-1906502485

Instructions:

Peel, core and slice the apples. Arrange in a 1,4 litre pie dish *, sprinkling with the sugar, lemon rind and spice. Add the water.
Roll out the pastry to cover the apples. Make a small slit in the center to allow steam to excape. Brush the lid with water and sprinkle with a little caster suger to give an even coating. Bake at 200 °C/Fan 180 °C) Gas Mark 6 for 20 minutes. Reduce heat to 190 °C/Gas Mark 5 and continue baking for 20 minutes.
Serve English single crust apple pie still warm with cream, custard or clotted cream

total time: 1 hour
preparing time:15 Minuten
cooking/baking time: 40 minutes

*=Affiliate-Link to Amazon

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1 thoughts on “Single Crust Apple Pie”

kuechenlatein.com

natürlich, nordisch, frisches Foodblog seit 2005

Single Crust Apple Pie