Double Apple Pie

With autumn here, it seems an appropriate time to make an apple pie so we dug out our copy of How to be a Domestic Goddess and got cracking. The recipe is a bit unusual, in that it includes a special recipe for pastry which includes cheese! I can understand the logic here – cheese can go well with apple, but I can’t say I fancied the idea for this pie, and Mark isn’t a big fan of cheese either, so instead we went with the tried and tested sweet shortcrust recipe which I got from John Whaite’s Kitchen.

http://instagram.com/p/BMMkEhihGHL/

There are two types of apple used here – Bramley and Coxes. The Bramley apples are diced and fried in butter until they start to turn to mush. This is then blitzed in a food processor along with some spices, egg and sugar.

The coxes are cooked in a similar way – fried in butter – but are kept in larger chunks. The pastry is then used to line a springform cake tin and the Bramley mush is added first, followed by the Cox chunks which get “pushed” into it. The whole thing is topped with pastry and then put in the oven.

The recipe makes a really big, really satisfying pie – and regular sweet shortcrust pastry works really well. If I were to make it again though, I’d swap the spices – Nigella calls for ground cloves and grated nutmeg; I’d probably go with a more traditional cinnamon next time.