Finely grated rind of one lemon
2 Egg Yolks
4 Bramley Cooking Apples
2 tablespoons Demerara or Muscovado Sugar
Zest of half a lemon
½ teaspoon ground ginger
Handful of raisins or sultanas (I used sultanas)
1 egg beaten with a splash of milk
- Preheat oven to 180C/GM 4. Butter your pie dish
Pulse the flour, butter, caster sugar, lemon rind & pinch of salt in the food processor.
Then add the egg yolks and a small drop of water to bind the mix together.
Divide the pastry in two, roll out one half and press it into your pie dish. Place this and the other half into the fridge whilst you prepare your filling.
Peel & quarter your apple, Chop the quarters into nice bite size chunks
Toss the apples in a small pan with the sugar, lemon zest ginger, sultanas & a tblsp water..
Simmer gently for 5 minutes or until the apples are just tender.
Remove from the heat and allow to cool completely
Pack the apple mixture tightly into your pie dish. Egg wash the pastry rim.
Roll out the other half of your dough and drape this over the top of you pie. Pinch the edges together & trim any excess pastry.
Egg wash the top & make a couple of small incisions.
Bake in the bottom of the oven for 45-50 minutes