Rustic Toffee Apple Pie

Ingredients

Pastry:

280 g Plain flour

140 g Cold unsalted diced butter

3-4 tbsp ice cold water

2 tbs castor sugar

Method

Filling:

4 Bramley or Granny Smith apples, peeled, cored and sliced

1 cup Dark brown sugar

2 tsp Cinnamon

2 tsp Cornflour

2 tsp Water

1. To make the pastry add the flour and diced butter to a food processor and blitz until it resembles fine breadcrumbs and then add just enough cold water until it comes together as a dough. Knead briefly. If doing this by hand, lightly rub together the flour and butter and then add the water and bring together as a dough.

2. Place dough on sheet of clingfilm and chill in fridge for at least 30 minutes.

3. To make the filling, bring together the apples, sliced or diced, together with the sugar and cinnamon in a large pan and heat until sugar has melted, and apples begin to soften.

4. Add cornflour and water to apples and continue to cook for a couple of minutes until everything is combined. Remove from heat and allow to cool.

5. Lightly grease your pie plate or tin and preheat oven to 180 degrees.

6. Remove pastry from fridge and cut in half.

7. Roll out the pastry and drape into your tin. Place a piece of baking paper on top and add baking beans or rice to weigh down the paper and bake blind in oven for 10 minutes. Remove from oven and carefully remove paper and baking beans. Leave to cool for 10 minutes.

8. Roll out the remaining half of pastry just a little bigger than your tin.