Below are my own personal notes for the same Pie so when I bake it next time it will be able to make it exactly as I did this time, I forgot to brush the warmed apricot jam on the top which is a shame – next time!
I served it with a choice of freshly whipped cream or hot with hot vanilla custard.
For the Dough:
- 400 gr/18 oz. flour (I used 11oz wholewheat flour and 7oz Plain Flour)
- 270 gram real butter
- 210 gr/9 oz sugar (raw cane sugar – I used unrefined light cane sugar)
- ½ egg (the other half keep for later for brusing on the pastry)
For the Filling:
- 4 to 8 apples, I used 4 grannies and 3 braeburn, next time I will use 8apples
- 1 cup californian raisins (soaked in hot water for a 15 min, drain well)
- 50 gram/ 3 oz of white sugar (I used caster sugar)
- 1 teaspoon cinnamon powder (not too heaped)
- 1 tablespoon lemon juice
- 1 tablespoon warmed apricot jam
- 1 large handfull of dried breadcrumbs
- Make the dough by rubbing flour and butter, then the sugar and ½ the egg
- Grease springform cake tin with butter.
- Cover base (3-5mm recommended) and sides with dough (reserve about 1/5 part for the top) – I made it about 1cm thick and it was too hard to cut through – tasty though 😉
- Pre-heat oven on 370 degrees F, (175 C).
- Peel and core and thinly slice apples.
- Mix sugar and cinnamon well, stir in apples, raisons and lemon juice
- Pierce pastry base with fork, cover with dried breadcrumbs to soak juice from apples
- Place the apple mixture in the tray to the top.
- Make rolls of pastry to decorate top
- Brush egg mixture onto the strips
- I Baked it for 1 hour and 15 min until brown and crusty
- After baking, brush warmed apricot jam onto the strips of pastry