Open Apple Pie Recipe

1.5 kg

45 g

10 ml

25 g

30-45 ml

For the pastry

275 g

2.5 ml

115 g

60 g

75-90 ml

Tart eating or cooking apples

Sugar

Ground cinnamon

Butter, diced

Honey, to glaze

Grated rind and juice of 1 lemon

Plain flour

Salt

Butter, cut into pieces

Vegetable fat or lard, cut into pieces

Iced water

• For the pastry, sift the flour and salt into a bowl. Add the butter and fat and rub in until the mixture resembles coarse breadcrumbs.
• Stir in just enough water to bind the dough. Gather into a ball, wrap and chill for at least 20 minutes.
• Preheat the oven to 200^oC/400^oF/Gas 6. Place a baking sheet in the oven.
• Peel, core and slice the apples. Combine with the sugar, cinnamon, lemon rind and juice.
• Roll out the pastry to a 30 cm circle. Use to line a 23 cm/9 in pie dish, leaving an overhanging edge. Fill with the apples.
• Fold in the edges and crimp loosely. Dot the apples with diced butter.
• Bake on the hot baking sheet until the pastry is golden and the apples are tender, about 45 minutes.
• Melt the honey in a saucepan and brush over the apples to glaze.
• Serve warm or at room temperature.

Note : If using eating apples for this pie, make sure they are firm-fleshed rather than soft.