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Ronnie's Apple Pie

Ronnie's Apple Pie

Posted on: 27 March 2018


Ronnie has been making this apple pie for many years. The secret is in the pastry where he uses double cream which makes the pastry very flaky when cooked but is still easy to work with in its raw stage. Ronnie’s apple pie is on the menu in many restaurants around the UK. Something he is very proud of.


Serves: 6


Ingredients


For the sweet pie pastry:

220g unsalted butter chilled

280g caster sugar

560g strong flour

15g baking powder

6g salt

250g double cream

For the apple pie filling:

125g butter

5 Bramley apples, peeled, cored and roughly chopped

5 Cox’s apples, peeled, cored and roughly chopped

1 vanilla pod, halved and scraped

250g caster sugar

150g sultanas, soaked overnight (optional)

For the egg white glaze:

2 egg whites

100g caster sugar


Recipe steps

For the sweet pie pastry:

Mix the butter and sugar in the mixer on a slow speed until it just comes together, do not cream. Sieve the flour, baking powder and salt together and add half of it to the butter and continue mixing on the lowest speed until a smooth paste is formed, then mix in the rest of the flour. Gradually mix in the double cream until a smooth dough is formed. Turn the dough out onto a floured surface and mould to the required sizes for storage. Wrap in Clingfilm and store in the fridge. Allow to rest for at least 2 hours before rolling.

For the apple pie filling:

Melt the butter in a heavy based saucepan, add the Bramley apples, vanilla, sugar and cook on a medium heat for 8-10 minutes until the apples are soft but not completely pureed. Add the cox’s apples and continue cooking until they are soft but not falling apart. Turn out into a roasting dish and spread the compote out, this will help to stop the cooking process more quickly.

For the egg white glaze:

Place the egg whites into a bowl with the sugar and mix together.

For the pie:

Take the pastry out of the fridge about an hour before you want to use it. This will make it easier to work with.

Roll two balls of the pastry out to about ½ cm thick.

Grease or butter your pie dish. Line the base of the dish with one rolled out piece of pastry. Press the dough into the corners and leave some of the pastry overlapping the edge of the dish. Put the compote into the dish to just under the top.

Place the other rolled out pastry over the top to form the lid press your thumb on the edge and pinch the two pastries together.

Cut a hole in the top, I find it best to use the smallest cutter from my set.

Brush the top with your egg white glaze and sprinkle a little extra sugar on top.

Bake in your pre-heated Unox oven at 180⁰c for about 20-25 minutes depending on the size of your pie.

Serve hot with custard or vanilla pie cream. Or try a slice cold for breakfast.


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