I was asked back to the #piesofmarch collaboration this year by LeAnne from The Mennonite Farmhouse and Tony at Kettle Kitchen. I decided that for their collaboration it was the perfect time to make my apple pie again. First time in 20ish years that I’ve done it.

This particular recipe I used to make 5 of them 3 times a week when I had my bistro. This particular one showed me just how much I’ve slowed down over the last few years as it was an all day mission. It was completely worth it though and Tanny absolutely loves it. It is his birthday very soon and his bestest favourite pie is apple so I figured he has taken time off for the next couple of weeks so why not spoil him a little.

Now cost of this pie is not cheap. However I would foraged my apples next time I made it or find someone local with an apple tree and go from there. Unless I was around the markets and able to pick up a box of apples for really cheap. This recipe though I don’t mind paying for and it did cost around £7 for all the ingredients. Considering the size of it and who it is for I don’t mind stretching the budget for this one. As it is definitely for a special occasion.

INGREDIENTS

FOR THE PASTRY

880g Plain Flour

120g Icing Sugar

440g Margarine or Softened Butter

4 Large Eggs (beaten)

30ml Cold Water (optional)

FOR THE INSIDE OF THE PIE

3 Kgs Apples

1 Tablespoon Cinnamon

1 Cup Plain Flour

1 Cup Demerara or Raw Sugar

FOR THE ACIDULATED WATER

3 Lemons

4 Litres Water

FOR THE FINISH

1/2 Cup Milk or 1 Egg

2 Tablespoons Demerara or Raw Sugar

METHOD

Slice the lemons and squeeze into a large tub with the water in it.

Peel, core and slice the apples and add the slices into the lemon water.

For the Pastry

Add the flour, sugar and butter together and pinch together into breadcrumbs.

Make a well in the flour mix

Add the beaten eggs and mix together with the flour and butter mix with a knife.

If too dry add water a teaspoon at a time.

If too sticky add a little more flour.

Start flattening out and pressing the pastry into a 10inch cake tin.

Start with the base and work your way around.

I choose not to use a rolling pin for this and just my hands. The pastry needs to be a decent thickness to make it structurally sound.

Line the inside of the pastry case with baking paper and fill to as close to the top with baking beans or rice.

Bake in the preheated 180C / 350F / Gas Mark 5 Oven for 20 minutes

Take the beans out and place back in the oven for a further 10 minutes.

FOR THE FILLING

Strain the apples and add the flour, cinnamon and sugar to them and coat the slices well.

Add the slices to the pre cooked pastry case and top with the rest of the dough rolled flat.

Make sure to stick the sides of the top on the inside of the cooked sides of the pastry case. Roll the edge to make sure this will stick to the side.

Cook in the same preheated oven for a further 50-60 minutes. Keep a close eye on it. All ovens are different and yours may run a little hotter or cooler.

The oven temperatures are correct and different to what you would normally cook pastry at as this is a HUMUNGOUS pie and the whole thing needs proper time to cook so the temperatures are cooler to allow for the inside to cook at the same time as the pastry.

I hope you guys enjoy it. Let me know if you try this.

Here’s the video.