This is an Irish family favourite dessert, it can be served with custard or cream. Make sure you use cold butter and you can even chill the flour too if you like. This will create a really nice short pastry. Make sure you prod the pastry before cooking to allow steam to escape so you don’t have soggy pastry.
- 250 g flour
- 125 g butter
- 75 g caster sugar
- 6 small pink lady apples, peeled, cored and thinly sliced
- 1 small free range egg, beaten
- Softly whipped cream, to serve
- 6 tbsp cold water
- Preheat oven to 160 ÌŠC/325 ÌŠF/gas mark 3 and grease a 23cm ovenproof plate.
- Place the flour in a large bowl and rub the butter into the flour and toss through 25g of the sugar. Add six tablespoons of cold water, bring the dough together using a cold knife to create a soft dough.
- Roll out half the pastry to the size of the plate and lay across. Toss the apple slices in the remaining 50g of sugar and arrange over the pastry leaving a 2cm diameter around the outside edge. Roll the remaining pastry a little wider than the plate, dampen the edges of the pastry which is on the plate and place the second piece across the top of the apples. Seal the edges using a knife or fork. Hold the plate with one hand and using your other trim any excess pastry from the rim of the dish using a knife. Brush the pastry with the egg to give an even coating.
- Prod the top of pastry with a fork to allow the steam to release or cut four slits into the pastry near the centre, but not joining. Brush the pastry with the egg wash to create a golden crust. Bake in the preheated oven for 35-40 minutes or until the pastry is nice and golden brown and the apples have softened.