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Apple and Sultana Pie




Source of Recipe


Sainbury's


List of Ingredients




500g Bramley apples, peeled, cored and roughly chopped
pinch ground cloves
5ml spoon ground cinnamon
pinch freshly grated nutmeg
125g sultanas
75g unrefined caster sugar
680g pack frozen shortcrust pastry, defrosted
1 medium size egg yolk
1-2 15ml spoons milk

To finish
25g unrefined caster sugar


Recipe



Preheat the oven to 200°C, 400°F, Gas Mark 6.

In a bowl mix together the apple, spices, sultanas and sugar.

Cut the pastry in half and roll out to 5mm and use to line the base of a 23cm pie plate.

Pile on the apple filling. Roll the remaining pastry to the same thickness and a little larger than the pie plate. Brush the pastry edge with a little water. Cover with the remaining pastry, pressing it onto the rim and trimming the edges. Flute the edge and make a slit in the centre.

Combine the egg yolk and milk then brush over the surface of the pie. Place in the oven and bake for 45 minutes, reducing the temperature to 160°C, 325°F, Gas Mark 3 for the last 25 minutes.

Serve hot or cold.