This recipe is really delicious. If you don’t want to make the pastry you can of course buy it yourself. Make sure you get the good quality stuff, otherwise it will be too thin. You should buy “pâte braisée”. This recipe differs to what French people do because it not only has a crust on the bottom but on top as well. You can also serve it with vanilla ice-cream or cream.
For the pastry
- 460 g plain flour
- 1 pinches salt
- 460 g unsalted butter
- 4 egg yolks
- 2 vanilla pods, split lengthways
- 230 g icing sugar
- 1 lemon, finely grated zest only
- eggs, for brushing
For the filling
- 6 Cox apples
- 100 g butter
- 100 g sugar
- 1 cinnamon stick
- 4 cloves
- 2 twists of black pepper
- 1 vanilla pod
1. Preheat the oven to 190C/gas 5.
2. For the filling: peel and core the apples, cutting into half and then half again and put into a bowl.
3. Mix into the apples 100g of butter, 100g of sugar the spices and vanilla pod halved. Set aside for the flavours to infuse.
4. For the pastry: mix the flour and salt together. Make a well in the centre and add the soft butter, egg yolks, vanilla seeds, the icing sugar and lemon zest. Bring together into a firm dough.
5. Roll out half of the pastry, fit into the base of pie dish and then chill for 15 minutes. Once removed from the fridge fill the pie base with the apple mixture. Roll out the other half of the pastry for the lid. Place on the top of the pie and press the edges together. Brush with a beaten egg.
6. Prick a couple of holes in the top and put into the oven for 35-55mins until bubbling and golden brown.
7. Dust with icing sugar and serve with cream.