Here at Chimney Gill Cottage, we have a the most beautiful apple tree in our garden which, at this time of year is adorned with the largest rosiest apples – like baubles all over a Christmas tree! Now, not ones to let such a thing go to waste, we use this stock pile of apples in our Christmas Apple and Cinnamon Pie – easy to make and perfect for getting us in the festive spirit! We’re also not ones to keep such a treat to ourselves, especially at Christmas, and have shared the recipe with you below – guaranteed to leave a lovely festive smell of cinnamon, fresh pastry and apples lingering through your house all day!
Ingredients:
For the filling:
- 5oz golden caster sugar, plus 1 tbsp. for sprinkling
- 1 tsp ground cinnamon
- 2 tbsp. cornflour
- 6006/ 1lb cooking apples, peeled, cored, sliced (preferably from Chimney Gills apple tree – feel free to pick some up from us!)
For the pastry:
- 400g/ 14oz plain flour, plus extra rolling
- 2 tbsp. caster sugar
- 1 lemon, zest only
- 250g/ 10oz cold butter, cut into cubes
- 1 free-range egg, beaten with 2 tbsp. cold water, plus 1 free range egg, beaten, to glaze
Method
- For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.
- Set aside one-third of the pastry for the lid.
- Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5-7cm/2-3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.
- Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the fridge for a few minutes.
- Preheat the oven to 200C/180 (fan)/Gas 6. Place a baking tray into the oven to preheat.
- For the filling, mix the sugar, cinnamon and corn flour in a large bowl. Stir in the apples.
- Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg.
- Roll out the reserved ball of pastry. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife. Glaze the top with beaten egg.
- Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or golden-brown all over and the apples are tender.
Serve with your choice of ice cream, custard, cream or all three and enjoy!
*recipe sourced from BBC Good Food with a little bit of Chimney Gill culinary input