This is a more complex recipe for an apple pie, using pâté sablée for the base, and with a rough puff top.
Pâte Sablée 75 grams (⅓ cup plus 1 tablespoon) sugar (I use golden caster sugar, but regular white granulated sugar is fine) 150 grams plain flour — if you use American all-purpose flour, use 1 cup plus 2 tablespoons 75 grams cold butter (I use salted, but you can use unsalted and add a pinch of salt) — if you use regular American butter (which has less butterfat than European butter), use 7 tablespoons Ice-cold water or milk.
Borrowed from Felicity’s Perfect Dorset Apple Cake. I’m inclined to think that the wholemeal flour makes it too stodgy.
Ingredients 225g wholemeal flour 2 tsp baking powder Pinch of salt Grating of nutmeg or 1 tsp mixed spice 175g light muscovado sugar 150g butter, melted 2 large eggs, beaten 4 medium apples, preferably fairly tangy (I like Cox’s), diced Demerara sugar, to top 2 tbsp flaked almonds Directions Heat the oven to 160C and grease a 20cm cake tin.
This is the sort of thing usually served with roast pork, pork chops, or goose. I’ll give a couple of variations, plus a family recipe that I have never seen elsewhere. It also makes a great filling for crepes/pancakes - put several in a buttered dish, glaze with sugar/caramel, bake for 10 minutes and serve.
Traditional Apple Sauce Take one Bramley (cooking) apple, core, peel and slice it. Put in a small saucepan with a couple of tablespoons of water, and a tablespoon of sugar (at your discretion).