October truly is the month of the apple and this year growers have reported bumper crops with fruit that is tastier than ever due to the favourable weather. If you wish to taste some new or old varieties, many of which do not appear in our supermarkets, have a look out for an Apple Day near where you live. There are many organised events throughout the country where you can eat apples, make apple juice, walk round orchards, ask the experts about growing, pruning and training apple trees, bring in your own apples to be identified or to simply buy apples or even a tree.
You cannot beat a Bramley Apple for that lovely tangy taste and fluffy texture, they are very versatile and can be used in both sweet and savoury dishes – delicious! They are at their best at the moment and widely available, but of course if you grow your own they are even better!
This week is Bramley Apple Pie Week when we celebrate this wonderful apple, here is a delicious recipe for those of you with a sweet tooth, it would be perfect for a Halloween or Bonfire Night Party.
Toffee Apple Pie
- 250g Plain Flour
- 125g Butter/Margarine
- Pinch of salt
- 3-4 tablespoons cold water
- 50g Caster Sugar
- 50g Dark Muscavado Sugar
- 50g Butter
- 25ml water
- 700g Bramley Apples
- Juice and zest 1 lemon
- ¼ teaspoon Cinnamon
- Caster Sugar for sprinkling
25cm pie dish
What you need to do
Sift the flour and salt in a bowl, rub in the butter/margarine until it resembles breadcrumbs, add the cold water and mix with a knife until it comes together, gather up and knead to form a ball. Cover with clingfilm and chill in the fridge for ½ hour.
Peel, core and slice the apples, sprinkle over the cinnamon, the grated lemon zest and the juice, and stir.
Melt the butter in a pan, add the water and the caster and dark muscavado sugar, bring to the boil and simmer for a few minutes, add the apple mixture stir and cook for a further few minutes until the apples start to soften then leave to cool.
Preheat the oven to 170C.
Roll out 2/3rd of the pastry and line the bottom of the pie dish, fill with the cooled apple mixture.
Roll out the remaining pastry to make a lid, brush a little water around the edges of the pastry bottom so that the lid will stick, press/crimp the edges to seal the pie and trim off any excess pastry, make 2 or 3 slits in the middle of the lid. If you wish to decorate the top, roll out the leftover pastry and cut out leaf or apple shapes, wet them underneath with water to help them stick.
Sprinkle with the caster sugar and bake for 30mins until golden brown.
Serve with cream, ice cream or custard.
You know what they say an apple a day…