Gastronomixs

Irish apple pie

The rustic Irish version of apple pie.

Recipe for 1 pie with a 24 cm diameter.

Irish apple pie

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Ingredients

225

g

flour

1

g

baking powder

110

g

butter, cubed

90

g

sugar

1

 

egg, lightly beaten

75

ml

milk

40

g

sugar

2

 

Bramley apples, or Belle de Boskoop apples

Preparation method

  • Sieve the flour and the baking powder together into a mixing bowl.
  • Use your finger tips to rub the cubes of cold butter into the flour to create a crumbly dough.
  • Add 90g of the sugar and mix in loosely.
  • Create a well in the centre of the dough. Pour the milk and the beaten egg in the well.
  • Mix to form a soft and elastic dough.
  • Divide the dough into two equal-sized pieces.
  • Roll out one ball of dough and cover a pie dish with a diameter of 24cm.
  • Peel the apples, cut them into quarters, and remove the core.
  • Chop the apples into 1x1cm cubes.
  • Divide the apples equally over the rolled out sheet of dough, but keep an edge of 2cm free.
  • Sprinkle 35g of the sugar over the apples.
  • Roll out the rest of the dough and place over the apples.
  • Lightly press down the edges.
  • Cut a small cross at the top of the pie.
  • Brush a little water over the pie and sprinkle over the other 5g of sugar.
  • Bake the pie in an oven at 180°C for 30-40 minutes.

Serving suggestions

  • As a slice of pie served with whipped cream or custard.
  • As a component in a dessert in a smaller version.

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