Better than any other apple pie you’ve eaten by a country mile.
½ loaf Soreen Apple and Sultana Loaf
4 x large Cooking Apples
400g Plain Flour
100g Caster sugar plus a little extra to sprinkle
350g unsalted Butter
1 x medium egg – beaten
Preheat the oven to 180c/350f/gas4
First make the pastry (you don;t need to own a flowery pinny to make pastry, just be confident and show it who’s boss). Mix the flour, butter and sugar in a food processor until it resembles fine breadcrumbs
Beat the egg with the milk
Add just enough of this slowly to the mixture till the pastry holds together
Divide the mixture into 2/3rd and 1/3rd (think back to your maths lessons)
Roll out the larger piece and line a 20cm pie dish
Slice the Soreen thinly and put on the base of the pastry
For the munchy middle bit: peel and core the apples, slice thinly and scatter on top of the Soreen. Pat them down gently so they get nice and comfy. Sprinkle with some caster sugar
Roll out the remaining pastry. Brush the rim of the pastry case with the beaten egg and then lie the rolled out pastry lid on top of the apples, a bit like a duvet. Trim off any excess pastry. Seal the lid to the pastry case by crimping (sounds fancy) with the edge of a fork.
With a knife, make two small holes in the centre of the pastry lid so the steam can escape. Brush the pastry with the remaining beaten egg and sprinkle with caster sugar. Bake for 30-40 minutes till golden brown and bubbly.
Soreen product used: