Quilled Bird and Apple Blossom

Apple Pie serves 8


For the pastry

  • 250g plain flour
  • 50g icing sugar
  • salt
  • 1 orange
  • 125g cold butter, plus extra for greasing
  • 1 large egg
  • a splash of milk

For the filing

  • 6 large granny smith apples
  • 3 tbsp dark muscovado sugar
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • a handful of sultanas
  • 1 lemon


  1. Preheat the oven to 180 degrees C
  2. To make the pastry, sieve the flour from a height into a large mixing bowl
  3. Add the sugar, a pinch of salt, and finely grate over the zest of one orange
  4. Cut the butter into cubes, then add to the bowl. Use your fingertips to gently work the butter into the flour and sugar until the mixture resembles breadcrumbs
  5. Crack the egg into the bowl with a drop of milk and gently mix with your hands until the dough comes together
  6. Wrap the dough in clingfilm and leave in the fridge to rest while making the filling




  1. For the filling, peel all the apples and cut them into eighths, getting rid of the cores
  2. Add all the apple pieces to a small pan with the muscovado sugar, ginger, cinnamon and sultanas
  3. Finely grate over the zest of a lemon, and squeeze in a little juice
  4. Toss the mixture and put it on a medium low heat. Simmer gently for 5 minutes until the apples are just tender. Remove from the heat and allow to cool completely
  5. Dust a clean work surface and rolling pin with flour. Divide the pastry dough in two and roll out one half until 1/2 cm thick
  6. Carefully roll the pastry round the rolling pin, then unroll over a 20cm pie dish
  7. Ease the pastry into the dish, making sure to push the pastry into the sides
  8. Pack the cooled apple mix tightly into the pie dish
  9. Separate an egg and beat the yolk with a splash of milk and brush over the pastry rim
  10. Roll out the other piece of dough to 1/2 cm thick. Carefully roll the pastry round the rolling pin, then unroll over the top of the pie
  11. Fold the excess pastry back and pinch and crimp the edges together using your finger and thumb
  12. Brush the top of the pie with more egg wash, then using a small sharp knife, make a couple of small incisions in the centre of the pie to let steam escape as it cooks
  13. Bake in the hot oven for 40-45 minutes until golden and firm to the touch
  14. Serve with ice-cream, custard or cream










Love J

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s