Lovely biscuity pastry, and luscious cinnamon flavoured apples give your mouth and nose a treat - this tart also looks fantastic, and is pretty easy to make.
2 cups/250g self-rising flour
2/3 cup/150g butter chopped up small
½ cup/90g brown sugar
A pinch of salt
Zest of 1/2 lemon
Two handfuls/150g of sultanas
1 tbsp brandy or other alcohol (use juice or water if you prefer)
2 lb/850g tart apples
Juice of 1/2 lemon
Heaped tablespoon brown sugar (50 g)
2 tsp ground cinnamon
½ tbsp corn flour
Loose based or springform tin, 20cm/8”
Two good sized bowls
- Soak the sultanas in the liquid of your choice for at least an hour – or heat in pan or microwave to speed things up, set aside.
- Set oven to 180C/350F
- Butter sides of the tin generously, and line the base with baking parchment. If you don’t have baking parchment butter the base and flour it, shaking out the excess
- Put the flour into a large bowl, with the chopped butter, lemon zest and brown sugar
- Whisk the egg, hold back about a tablespoon, and add the rest to the flour and butter
- Knead dough, using a stand mixer with a dough attachment, or use your hands, until the dough comes together into a ball. Set aside for 20 minutes, while you peel and prepare the apples.
- Peel and core the apples, cut them into pieces (about 1.5cm square, no need for precision)
- In another bowl mix with the sultanas, lemon juice, the remaining 1/3 cup brown sugar, and spices
- Sprinkle the corn flour over and stir to cover the apples with spices and sugar and mix in the sultanas
- Use 3/4 of the dough to cover the bottom and sides of the dish, you can roll it out on a well floured board, or flatten it out and press the dough into place, nudging it along
- Add the apple mixture to the pie dish and firmly press down
- Use the rest of the dough to make the lattice topping, dividing it into five bits, rolling each one into a ‘snake’ and flattening it. Three strips one way and two the other, pressing them into the sides and trimming them so nothing hangs over the edge
- Brush the lattice pastry with the egg and bake for around an hour, until the apples are tender
I use Bramleys if possible, and serve the pie cold. Eat with cream or ice cream, or on its own.