Apple & ginger pie with walnut pastry

Apple & ginger pie with walnut pastry

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Cooking time

Prep: 35 mins Cook: 1 hr Plus chilling

Skill level

Moderately easy

Servings

Serves 8

Grind up nuts to work into a crispy, shortcrust pastry then bake a countryside fruit pie with ginger and sultanas

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
439
protein
5g
carbs
70g
fat
14g
saturates
7g
fibre
4g
sugar
54g
salt
0.3g

Ingredients

For the pastry

  • 175g plain flour, plus a little extra for dusting
  • 100g cold butter, cubed
  • 50g golden caster sugar
  • 25g walnuts, ground
  • zest ½ lemon
  • 1 large egg yolk, beaten, plus extra beaten egg to glaze

For the filling

  • 5 Bramley apples, peeled, cored and diced
  • 5 Granny Smiths, peeled, cored and diced
  • 100g golden caster sugar
  • 100g crystallised ginger, chopped
  • 1 tbsp plain flour
  • 50ml Calvados
  • 50g sultanas

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Method

  1. For the pastry, put the flour and butter in a bowl, and use your fingertips to rub together until they resemble breadcrumbs. Add the sugar, ground walnuts, lemon zest and a pinch of salt, and mix together. Add the egg yolk, then work into the pastry to combine, until you have a smooth dough. Wrap in cling film and chill for at least 1 hr.
  2. For the filling, soften the apples, sugar and ginger in a pan for about 5 mins, then stir in the flour but don’t cook all the way through as it will continue to cook in the oven. Add the Calvados and sultanas, then leave to cool.
  3. Heat oven to 190C/170C fan/gas 5. Fill a large (23cm) pie dish that’s about 5cm deep with the apple mixture and brush a little beaten egg around the edges. On a lightly floured surface, roll out the pastry to fit the top of the pie. Put the lid on top and trim any excess; trimmings can be used to decorate the top. Use your fingers to pinch and crimp the pastry all the way around the edge and use the egg to glaze the top. Cut 3 little slits to let the steam out. Bake for 40-45 mins until pastry is crisp and golden.

Recipe from Good Food magazine, April 2013

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Comments

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francesattenborough's picture

We found the pastry a little sweet and also a bit hard to work with, other than that it was very tasty.

bentworthgirl's picture

I turned this pie into two smaller ones and popped one in the freezer. Would you cook from frozen or defrost first? Don't want soggy pastry!

krowdrah2's picture

You are so lucky over in the UK having bramley apples we just have the good old granny smiths for cooking and then all the fancy ones for eating!!

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