Olden English Apple Pie
Pies of apples mixed with oranges plus dried fruits for natural sweetness were popular in Georgian times. Adjust the amounts of dried fruits, candied peel and spices if they are not to your taste.
INGREDIENTS:
SHORT CRUST PASTRY MADE WITH 225 G/8 OZ PLAIN FLOUR, 115 G/4 OZ UNSALTED BUTTER
AND 2-3 TBSP COLD WATER
55 G/2 OZ PLUMP SULTANAS
25 G/I OZ CURRANTS
55 G/2 OZ PLUMP RAISINS
55 G/2 OZ CANDIED PEEL,
CHOPPED
3 TBSP RUM, BRANDY, WHISKY
OR SHERRY
1 EGG WHITE, BEATEN 550 550G/1/4 LB COX'S ORANGE PIPPIN OR REINETTE APPLES
or
2 ORANGES, PEELED AND SLICED
JUICY LEMON, PEELED AND SLICED, OR FINELY GRATED RIND
AND JUICE OF 1 LEMON
55 G/2 OZ DARK
MUSCOVADO SUGAR
1/9-34 TSP FRESHLY
GRATED NUTMEG
1-2 TSP GROUND CINNAMON 40 G/ I 1/2 OZ FLAKED ALMONDS 25 d/1 OZ UNSALTED BUTTER
1 EGG YOLK BEATEN WITH
1 TBSP WATER
CASTER SUGAR, FOR DREDGING
DIRECTIONS:
Butter a 22.5 cm/9 inch pie dish. On a lightly floured surface, roll Out two-thirds of the pastry and use it to line the dish. Prick the base of the pastry case, cover and place in the refrigerator for 30 minutes, along with the remaining pastry, which should be wrapped in cling film or greaseproof paper.
Stir the sultanas, currants, raisins, candied peel and rum, brandy, whisky or sherry together in a bowl.
Set the oven to 190°C/375°F/Gas 5 and place a baking sheet in the oven.
Place the pie dish on the baking sheet and bake blind for 10 minutes (see page 95) until set and lightly coloured. Remove the paper and beans, brush the base and sides of the pastry case with beaten egg white and return to the oven for 5 minutes.
c5- Roll out the remaining pastry to make a lid for the pie dish. Peel, core and thickly slice the apples, then place in the pastry case with the orange and lemon slices, or lemon rind and juice, dried fruits and their soaking liquor, the sugar and spices. Quickly fry the almonds in the butter until golden then scatter evenly over the filling and pour over the butter. hush the edges of the pastry case with water, then cover the pie with the pastry lid, pressing the edges well together to seal. With the point of a sharp knife, cut two slashes in the top. Use the pastry trimmings to decorate the top of the pie. Brush with beaten egg yolk, dredge with caster sugar, then bake for 35-40 minutes until the pastry is golden brown and the fruit tender. Serve warm.
