Ingredients
Base: 450g/16 oz shortcrust pastry mix
Filling: 500g/18 oz Bramley apples, peeled, cored and chopped
1 pinch ground cloves
5ml/0.18 uk fl oz teaspoon ground cinnamon
1 pinch freshly grated nutmeg
50g/2 oz raisins
70g/2 ½ oz caster sugar
Top: 1 medium size egg, beaten
20g/¾ oz caster sugar
Filling: 500g/18 oz Bramley apples, peeled, cored and chopped
1 pinch ground cloves
5ml/0.18 uk fl oz teaspoon ground cinnamon
1 pinch freshly grated nutmeg
50g/2 oz raisins
70g/2 ½ oz caster sugar
Top: 1 medium size egg, beaten
20g/¾ oz caster sugar
Cuisine: Cooking time: 30 mins Serving: 6 people
Method
1.Preheat the halogen oven to 200°C (392°F).
2.For the pastry base: make up the pastry as per the pack instructions, use ¾ to line a 23cm/9 inch pie dish. Cut the remaining rolled pastry into strips 1cm/0.39 inch wide.
3. For the filling: Combine together all the filling ingredients and pile into the pastry-lined pie dish.
4. To top: Top with the pastry strips to form a lattice. Glaze with a little of the egg and sprinkle sugar over the top.
5. Cook on the high rack for 25 – 35 minutes in the halogen oven.
6. Serve immediately with custard, ice cream or cream.
Meal: Food type:
