Spiced Brown Sugar Apple Pie created for VonShef by influential instagrammer @Jojoromancer
We've teamed up with the amazing @Jojoromancer to create a very special sweet treat to celebrate British Pie Week.
Pastry (you will need to make 2 batches):
210g Plain Flour
1 tbsp Icing Sugar
1/2 tsp Salt
120g Cold Butter, cut into 1cm cubes
1 Egg Yolk
50ml Ice Water
6 - 8 Apples (will depend on the size of the pie tin)
Juice and zest of 1/2 Lemon
1/3 Brown Sugar (adjust to your personal taste and depending on the sweetness of the apples used)
1/2 tbsp Butter
3/4 tsp Cinnamon
1/4 tsp Nutmeg
1 tbsp Flour
1 tbsp Plain Flour
1/2 tsp Water
Pinch of Salt
For the pastry;
Place dry ingredients in a food processor and pulse to blend for a few seconds.
Add in butter and pulse briefly, until butter is in pea-sized pieces.
Pour in water and egg yolk and mix until pastry just starts to come together (this will take around 10 - 15 seconds). Empty onto a piece of cling film and form into a flat disc.
Wrap and chill for at least one hour.
For the filling;
Peel and core apples and place in a mixing bowl.
Add fresh lemon juice, lemon zest, sugar, spices and flour and toss until apple slices are coated.
Constructing the pie;
Roll out one of the chilled discs of pastry on a lightly floured board (depending on how long it was in the fridge, it may need to sit at room temperature for 10 minutes to make it more manageable). Let rest for a couple of minutes before placing it in the pie tin, taking care not to stretch the pastry. Trim any overhang with a knife or a pair of scissors. Put in the fridge to chill.
Roll out the second disc of pastry. Using a pastry or pizza cutter (or a sharp knife), cut out leaves. Score each leave as deeply as possible, trying not to cut through the pastry (a dinner knife works well or the dull edge of a paring knife). The deeper the scores, the more visible the design will be once baked.
Take the pie shell from the fridge and sprinkle the base with 1 tbsp of plain flour.
Place the prepared apple mixture in the tin, being careful to create as even a surface as possible and to minimise gaps. Place a few small pieces of butter on top.
In a bowl, lightly beat the egg with a fork and add in the pinch of salt and 1/2 tsp of water.
Start to arrange the prepared leaves on the top of the filling - use your imagination when arranging! Using a pastry brush, dab egg wash on places where pastry will touch (the edge, etc) to “glue” the pastry together.
When the design is complete, place in the fridge to chill for at least one hour.
Preheat oven to 400C/200F.
Place the pie on a baking sheet and brush the top lightly with egg wash, taking care to cover all pastry. Sprinkle with sugar for a nice crunch and golden colour.
Bake for 10 minutes and reduce temperature to 375C/180F and bake for another 40 - 50 minutes (until pastry is golden and juices are bubbling).
If the edges are getting dark while baking, fashion a collar out of aluminium foil and loosely wrap around edge of pie, taking care not to crush the pattern.
Let cool for at least an hour and dig in!
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