At this time of year, there’s nothing better than an apple pie – here, the addition of honey and vanilla will take your seasonal bake to a whole new level.
Serves 8-10
For the pastry:
-
- 350g plain flour
- 50g self-raising flour
- 50g cornflour
- Large pinch salt
- 275g chilled butter, cut into pieces
- 100g golden caster sugar
- 3 large egg yolks, beaten together with 1 tsp vanilla bean paste and 2 tbsp cold water
- A little of the beaten egg for sealing and brushing
- 2 tbsp granulated sugar, to decorate
For the filling:
-
- 1.25kg dessert apples, such as Cox’s, peeled, cored and thinly sliced
- 2 medium free-range eggs, plus 2 extra yolks
- 100g clear honey
- 1 tbsp self-raising flour
- 250ml double cream
- 1 tsp vanilla bean paste
- Extra cream or custard, to serve
1. Sift the flours, cornflour and salt into a food processor, add the butter and whizz until the mix resembles fine breadcrumbs. Stir in the caster sugar and egg yolk mix and whizz briefly until it starts to stick together. Turn out onto a floured surface and knead briefly until smooth. Cut off a 325g piece, wrap it in cling film and set to one side.
2. Roll the remaining dough out thinly on a lightly floured surface into a 30cm disc and use to line a greased 23cm loose-bottomed flan tin, 4cm deep, leaving the edges overhanging. Chill for 20 minutes. Knead the pastry trimmings with the second piece of pastry, wrap in cling film and chill alongside the pastry case. Meanwhile, preheat the oven to 170C / Gas 3.
3. Line the pastry case with foil, cover with a thin layer of baking beans and bake for 20 minutes. Remove the foil and baking beans and return to the oven for another 10 minutes until lightly golden. Leave to cool.
4. Put the sliced apples in a large mixing bowl. Whisk the eggs, yolks, honey and flour in a jug until smooth, then whisk in the cream and vanilla paste. Pour over the apples and stir together well. Spoon the lot into the pastry case, trying to make sure it’s as level as possible and slightly domed in the centre.
5. Re-knead and roll out the remaining pastry into a 25cm disc. Brush the edges with beaten egg, lift over the case and press the edges together to seal. Make a small hole in the lid’s centre, brush with egg and sprinkle with granulated sugar. Bake for about 1.5 hours, covering with foil once nicely browned, until the apples are tender when pierced with a skewer and the custard has set. Leave to cool for 30 minutes before serving.