One of the best ways to use up sad looking apples : sliced up, tossed in brown sugar and cinnamon, wrapped in pastry and baked until golden. It is incredibly easy to make, you can wiz it up in no time for a fuss free pudding. You don’t have to make your own pastry, I keep a packet of pre rolled in the freezer if I can’t be bothered to make my own but you can taste the difference I think so it is worth the effort.
180g plain Flour
85g unsalted cold butter, cut into cubes
3 tablespoons of golden caster sugar
1 Egg (beaten)
1 Teaspoon of apricot jam
5 Baking Apples, cored and sliced into thins
1 tablespoons ground cinnamon
1 teaspoon vanilla
2 tablespoons soft brown sugar
Pinch of sea salt
Make the pastry first. Mix the flour, sugar and a pinch of salt together (or pulse together in a food processor)
Using your fingertips rub the butter into the flour until the mix looks like breadcrumbs. stir in a teaspoon of cold water and make a dough using your hands. Form the dough into a ball and refrigerate for 30 minuets. Heat the oven to 170’c (fan)
Whilst the dough is chilling make the filling. Toss the sliced apples together with the cinnamon, sugar, salt and vanilla.
Remove the dough from the fridge and pat down into a circular disk on some baking paper. Roll out the dough into a rough 15cm diameter circle (it doesn’t have to be perfect) transfer to a baking tray.
Pile the apples into the centre of the pastry and bring the pastry up over the sides, leaving most of the filling exposed.
Brush the pastry with the beaten egg and bake for 40 minuets. Remove from the oven, brush over the apricot jam and return for 10 minuets.