Norfolk Apple Pie

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 12oz shortcrust pastry
  • 2lb cooking apples
  • 1oz butter
  • 1 tablespoon granulated sugar
  • 2 tablespoons orange marmalade
  • 1 tablespoon currants


    Line a deep eight-inch pie plate with half the pastry. Peel, core and slice the apples and cook them without any water, adding the small knob of butter to prevent burning. When they are soft, stir in the sugar and beat them to a pulp. Pour half of this into the pastry case, spread the marmalade over, and sprinkle on the currants. Spread the remaining apple pulp on the top. Make a lid from the other piece of pastry and put on top. Trim and decorate the edges. Bake at 400°F, 200°C, gas mark 6 for fifteen minutes, then reduce heat to 350°F, 180°C, gas mark 4 for twenty-five minutes more.