Deep apple pie
A classic Irish dish. Try filling it with a combination of fruits such as pears and blackberries for a twist.
4 medium, peeled, cored and sliced thinly
1 tsp, or mixed spice
Reduced-fat shortcrust pastry
10 ml, (2 tsp, to glaze)
- Preheat the oven to 190°C or 170°C fan forced. Put the apples in a saucepan and cover with 3 tablespoons of water. Cover and cook the apples over medium heat for 5 minutes until softened.
- Transfer the apple to a 19cm pie dish. Sprinkle with the cinnamon or mixed spice and sugar, then add a squeeze of lemon juice. Turn the apples until everything is mixed together.
- Remove the pastry from the fridge and roll out slightly to fit the top of the pie dish. Wet the rim of the pie dish with water and top with the pastry. Crimp the edges using a fork and prick the centre a few times.
- Brush the top with the milk. Bake for 25-30 minutes until the pastry is cooked and golden. Leave to stand for a couple of minutes to cool before serving.
SERVING SUGGESTION: Light thickened cream. TIP: Instead of apple, you could fill this pie with a combination of pears and blackberries. Peel, core and slice four just-ripe pears and combine with 250g blackberries.