Today has been all about perfecting that apple pie that I referred to on my first ever posting on this site on 2 June (Hello World!).
I am pretty pleased with the result and almost replicated the original from my friend. I think I had chopped the apples a little bit too big so note to self for next time to make the chunks a little smaller! Also, he had said that he used 4 Bramleys for a deep 9″ pie tin. That seemed too much in my experience as I had some apple left over that I couldn’t fit in – so another note on the recipe will be 3 Bramleys rather. But here’s the finished article:
My main difficulty in the past with apple pie is the bottom of the pastry going soggy because of the liquid released from the apples. But this time, I think it seemed to be OK. The pastry overall, a basic pate sucree recipe, was really nice so the 40 mins in a 180C oven was spot on.
The double cream finished things off nicely …