For the pastry
- 175g plain flour, plus a little extra for dusting
- 100g cold butter, cubed
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 50g golden caster sugar
- 25g walnut, ground
Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…
- zest ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 large egg yolk, beaten, plus extra beaten egg to glaze
For the filling
- 5 Bramley apple, peeled, cored and diced
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 5 Granny Smith, peeled, cored and diced
- 100g golden caster sugar
- 100g crystallised ginger, chopped
- 1 tbsp plain flour
- 50ml Calvados
- 50g sultana
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.
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.
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.