There are always cooking apples in my house. We stew them down and use them in porridge and, of course, we use them in baking.

During COVID-19, I have been baking lots with apples. I’ve made apple crumble and apple upside down cake. Both have been welcomed with open arms by my family.

This weekend I decided to try something different. I’m used to making apple tart but I’d never made an open top pie before. Thankfully it was a roaring success and I know you’re going to love this recipe.

Hope you enjoy!

Amy x

Ingredients
For the pastry base
250g plain flour, plus extra for dusting
150g butter
50g caster sugar
1 egg, beaten
30ml cold water, approx.

For the fruit filling
2 cooking apples
100g granulated sugar

Method
Start by preparing the filling. Peel, core and thinly slice the apples. Place in a saucepan with the sugar and stew on a low heat until smooth. Remove from the heat and allow to cool in a shallow dish while preparing the pastry.

Rub together the flour and butter until it resembles fine breadcrumbs.

Stir in the sugar.

Make a well in the centre and gradually add the beaten egg and enough water to form a smooth dough.

Rest in the fridge for 10 minutes while preheating the oven to 180C.

Remove the pastry from the fridge, knead gently and roll to the size of your tin – I used a 10″ round, loose-bottom tin with fluted edges. Use the rolling pin to carefully lift the pastry over the tin. Press down into place and let the excess flop over the top. Any leftover pastry can be re-rolled and used to decorate the top of the pie.

Bake blind for 20 minutes in the preheated oven.

After 20 minutes, remove the base and carefully shave off the excess pastry to achieve a smooth finish. Spread over the stewed fruit and arrange the pastry shapes on top.

Return to the oven and bake for 45-50 minutes. Serve warm, cold or reheated.