An apple pie without the fuss of creating the pastry lid. This quick and simple pie-like recipe will impress any last minute guests.
Testing and developing recipes can leave often leave results unpredictable, like this apple pie for example. It was meant to be a proper apple pie with a lid, however when I realised I didn’t cut quite enough apples to create that lovely domed pie lid, I thought I’d change it up a bit and turn it into this lovely open apple pie. It tasted nice and that’s all that matters! Sometimes you just have to roll with it in the kitchen, and often that’s when you get the best results, or the start of something new; how most recipes were created!
Apple pies bring back memories of winter evenings after a hefty roast dinner, tucking into a slice of pie with a healthy serving of clotted cream (I am Cornish after all!) I always had room for dessert, like my Dad did too. My Mum would often tut at both of us, but we didn’t care. We just wanted to taste the tart, bitterness of the apples sweetened by the sugar, and the crunchiness of the homemade pastry, lightly dusted with sugar. Perfection! A classic Sunday dessert.
Things to consider:
- If you want to make your own sweet shortcrust pastry beforehand, I have a simple recipe you can follow here. You will need to simply half the ingredients for this recipe.
- You will need an 8-inch flan tin.
Open Apple Pie
A change to the traditional apple pie, this open apple pie is perfectly buttery, nutty and tart. Great to serve to unexpected guests.
- 2 large Bramley Apples
- 1/2 tsp of ground cinnamon
- 1 tsp of ground nutmeg
- 3 tsp of caster sugar
- 30g of butter
- 1 vanilla bean de-seeded
- sugar for sprinkling
- Handful of raisins
- 1 egg for glazing
- Step 1 If making homemade pastry, prepare as per the instructions.
- Step 2 To roll out the pastry, first press on the ball to flatten and then using a rolling pin, applying even pressure, roll out the pastry bigger than a 8-inch flat tin. Please make sure the pastry is reasonably thin, about the width of a pound coin.
- Step 3 Line the tin by placing the rolling pin underneath the pastry, picking it up and lying it over the tin. Using your fingers, gently push the pastry down against the tin and into the grooves. Cut any excess pastry off using a small knife. Make sure you press the pastry into the sides and edge of the pan as it will shrink during cooking.
- Step 4 Pre-heat oven to 150 degrees fan/170 celsius/gas mark 2/300 degrees F. Peel, de-core and thinly slice your apples.
- Step 5 In a small pan, add the butter and melt until brown in colour. Add the apples, sugar, vanilla seeds and pod, cinnamon and nutmeg. Cook for 5 minutes with the lid on. Remove pod.
- Step 6 Pour mix into the lined tin and glaze sides with a beaten egg. Bake for 20 minutes. Take out and sprinkle over the raisins and sugar. Bake for 10 minutes. When pastry is golden brown, take out of the oven and leave to cool for 5 minutes before lifting out of tin. Serve with custard, clotted cream or whatever you fancy!
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