Banbury Apple Pie Recipe
A very old apple pie recipe from Banbury in Oxfordshire. This would have always been made with cooking apples which tend to be tarter than eating apples and cook to a pulp which makes them suitable for pies.
- 3 cups (12oz) plain/all purpose flour
- pinch of salt
- 3/4 cup (6oz) butter
- 1 tablespoon caster/superfine sugar
- 1 egg, lightly beaten
- six large cooking apples, peeled, cored and thinly sliced
- juice half lemon
- 1/2 cup (4oz) sultanas
- 3 tablespoons soft light brown sugar
- pinch of ground cinnamon
- pinch of freshly grated nutmeg
- grated rind and juice of 1 orange
- fresh milk to glaze
- caster/superfine sugar for sprinkling
- To make the pastry, put the flour and salt in a bowl and rub in the butter until the mixture resembles fine breadcrumbs.
- Stir in the caster sugar, and then stir in the egg and enough water to bind the mixture together.
- Knead lightly on a lightly floured surface.
- Roll out two thirds of the pastry and use to line a shallow pie dish.
- Put the apples slices in a bowl and sprinkle with lemon juice.
- Layer the apples, sultanas, brown sugar, spices and orange rind in the pie dish.
- Sprinkle with the orange juice.
- Roll out the remaining pastry to form a lid and place on top of the pie dish.
- Press the edges together and neaten.
- Make a slit in the centre of the pie.
- Brush the top with milk to glaze, then bake in a preheated oven temperature 400oF/200oC/gas mark 6 for 30 minutes, until golden brown.
- Sprinkle the top with caster sugar and serve hot or cold.
Prep Time: 25 minutes
Cook Time: 30 minutes
Yield: 4 - 6 portions