apple and russett pie

peter jackson

peter jackson

21st November 2011

apple and russett pie

rub butter and flour together to breadcrumb, add the egg and milk. Rest for 3 hours. Roll out &frac3...

Ingredients

  • pastry
  • 350g flour
  • salt
  • 175g butter
  • 75g caster sugar
  • 1 egg
  • 2 tabsp milk
  • Filling
  • 675g russett apples
  • 1.25kg bramley
  • Large knob of butter
  • 75g sugar
  • Finely grated zest of 1 orange and 1 lemon

Method

rub butter and flour together to breadcrumb, add the egg and milk. Rest for 3 hours. Roll out ¾ of the pastry and line case, rest half an hour, blind bake at 180oc for 20-25mins
allow to cool.
Filling
Peel and core apples keeping separate mixing in lemon and orange juice.
Melt butter and add the russets cook for 5-6mins. Add the bramleys, zest, and sugar, cook until soften. Strain through a sieve to remove excess juice.
Sprinkle 1tbsp of semolina over the base, press in the apples and really compact them in.
Roll out rest of pastry. Line the edge of case with a strip of pastry, brush with milk and layer top on. Brush with egg, rest 10mins, put a cross in top. Bake 25 mins remove and cool for 20 mins

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