No need for tins, dishes and all the washing up that goes with them for this recipe! This pie stands alone. The parts hidden under the folded pastry around the edge are nicely stewed and the middle is crusty. Add to this a spiced caramel sauce (from American chef Bobbly Flay) and you have a dessert that is as easy as it is delicious.
MAKE THE PASTRY. Work the diced butter, flour and demerara sugar together in a mixing bowl with an electric beater until the mixture is sandy. Add the beaten egg, mix again, then shape the dough into a ball with your hands. Wrap the dough in plastic wrap and place it in the fridge for at least 1 hour. Take it out 15 minutes before you use it.
MEANWHILE, MAKE THE SAUCE. Place the cream with the spices in a saucepan and bring to the boil. Take off the heat and let it infuse for at least 15 minutes. Strain the cream to remove the spices and set aside.
COMBINE THE SUGAR AND
SPREAD THE DICED APPLE OVER THE DOUGH. Sprinkle the pie with demerara sugar and pieces of butter. Fold over the edges of the pastry. Brush the edges with beaten egg and
TAKE THE PIE OUT OF THE OVEN AND SERVE IT HOT OR JUST WARM WITH THE CARAMEL SAUCE. If you like you can accompany it with vanilla ice cream or crème fraîche.
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