- Food & Drink
Apple and mincemeat pie
Yesterday I posted the fruitalicious Apple and lemon mincemeat recipe and an enormous jar of it is maturing in my utility room for this Christmas’ mince pie orgy. However, I only have the one enormous preserving jar and my urge to go to Peckham and root around the pound shops for another one is small.
This meant the last spoonfuls of 2009’s mincemeat had to be scraped out of the jar and used up before I could start stirring up the dried fruit and spices for this year’s batch. I turned it into an Apple and mincemeat pie (can you tell that I think apple and mincemeat go well together?). Serve it warm with custard, ice cream or clotted cream.
Apple and mincemeat pie
150g plain flour plus extra for dusting
75g cold butter, chopped, plus 10g
600g Bramley apples
50g soft light brown sugar
Milk, for glazing
Pinch caster sugar
1/2 tsp cinnamon
1 Stick some ice cubes in a small jug of cold water and set aside. Sift the flour into a large bowl and rub in 75g cold butter between your fingertips until the mixture resembles fine breadcrumbs. Stir in some iced water, 1 tbsp at a time, until the mixture starts to come together to form a soft pastry. Pat into a round and wrap in clingfilm. Chill for at least 30 minutes to overnight.
2 Preheat the oven to gas mark 4/180°C/fan 160°C. Peel, core and slice the apples into finger wide wedges. Stir the sugar into the apples and toss to coat. Tip the apples and sugar into a 24cm pie plate and spoon the mincemeat over the top. Don’t worry about it being a massive pile, it will collapse down as it cooks. Dot the fruit with the remaining butter.
3 Dust your work surface and rolling pin with flour. Roll out the pastry to make a round slightly larger than the pie plate, turning it anti-clockwise to get a round shape as you roll (don’t flip it; the more you fling it around, the tougher it gets).
4 Brush the edges of the pie plate with milk. Roll the pastry up around the rolling pin and then unroll over the pie plate. Press down at the edges to seal and then trim off any spare pastry. You can use the trimmings to make fancy little decorations if you have time/the inclination. Slash a small cross in the top of the pie to let the steam escape and brush the pastry with milk to glaze it. Sprinkle over a pinch of caster sugar and dust over the cinnamon. Place on a baking and tray to catch ay juices and bake for 50 minutes, or until golden and crisp. Serve warm.