Apple and Bramble Plate Pie RecipeOrigin: Britain Period: Traditional |
Ingredients
900g cooking apples, peeled and cored 
Apple and Bramble Plate Pie Preparation:Method:Slice the apples fairly thickly then arrange in a shallow layer in the base of a large saucepan. Cover with the water and gently bring to a boil. Reduce to a gentle simmer and cook for a few minutes longer, or until some of the fruit begins to break up (but most of it remains firm). Now stir in the orange rind and the sugar. Take off the heat and set aside to cool. Divide the pastry in half then roll out on a lightly-floured work surface until large enough to cover the base and sides of a clear, ovenproof 1l flan dish or a 20cm diameter fluted flan ring placed on a baking tray. Spread the base of the pastry with the blackcurrant jelly then spoon the prepared apples on top. Roll out the remaining pastry to make a lid then dampen the pastry edges, lift the id into position and press the edges together with the tines of a fork. Knock up the edges with the back of a knife then cut a slit in the lid as a steam hole, brush with the milk and scatter a little granulated sugar over the top. Transfer to an oven pre-heated to 200°C and bake for about 35 minutes, or until the pastry is golden brown in colour. Serve, sliced into wedges, with clotted cream. |
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