Banbury apple pie recipe
Banbury Apple Pie recipe
|250 g||plain flour|
|1 tbsp||caster sugar|
|1||egg, lightly beaten|
|700 g||cooking apples|
|juice of 1/2 lemon|
|75 g||soft sugar|
|1 pinch(es)||ground cinnamon|
|1 pinch(es)||freshly ground nutmeg|
|zest and juice of 1 orange|
|milk, to glaze|
|caster sugar, to sprinkle|
Preheat the oven to 200°C.
Sieve the flour into a bowl and rub in the butter. Stir in the caster sugar and the eggs. Pour in some water to bind the mixture. Knead until well combined.
On a lightly floured surface, knead the dough again briefly. Roll out 2/3 of the dough to a circle. Line a shallow 900ml pie dish with the dough.
Peel, core and thinly slice the apples. Sprinkle the slices with lemon juice. Divide the apples on top of the pastry base. Sprinkle evenly with sultanas, brown sugar, spices and orange zest. Finally drizzle with the orange juice.
Roll out the remaining pastry to form a lid. Cover the tart with the lid and press together the edges firmly. With a sharp knife cut a vent in the middle of the pie. Glaze the pie with milk.
Transfer the pie into the preheated oven and bake for 30 minutes or until golden brown.
Dust the pie with caster sugar. Serve hot or cold with ice cream or a dollop of clotted cream.
ca. 30 min
ca. 30 min
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