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Apple Pie and Mixed Spice

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This pie is a little indulgent when it comes to the sugar and butter, but it's worth it, it makes the pastry thicker and sweeter, which is a preference of mine!

This pie is a little indulgent when it comes to the sugar and butter, but it's worth it, it makes the pastry thicker and sweeter, which is a preference of mine!

Ingredients

Serves: 6-8

Metric Cups

For the Filling

  • 900 grams cooking apples
  • 115 grams caster sugar
  • 55 grams plain flour
  • 2 tablespoons lemon juice
  • 2 tablespoons plain flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg

For the Pastry

  • 285 grams plain flour
  • 140 grams butter
  • 125 millilitres water Iced

For the Filling

  • 32 ounces apples
  • 4 ounces superfine sugar
  • 2 ounces all-purpose flour
  • 2 tablespoons lemon juice
  • 2 tablespoons all-purpose flour
  • ½ teaspoon cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground ginger
  • ½ teaspoon nutmeg

For the Pastry

  • 10 ounces all-purpose flour
  • 5 ounces butter
  • 4⅖ fluid ounce water Iced

Method

Apple Pie and Mixed Spice is a community recipe submitted by chocolatefiend and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • To make the pastry, sift the flour into a bowl and add the butter, rub between your fingertips until the mixture resembles coarse breadcrumbs. Add just enough water to bind. Form two balls, wrap in greasproof or clingfilm and refrigerate for at least 30 minutes.
  • While the pastry cools prepare the filling. Peel, core and dice the cooking apples, to small chunks. Toss with the flour, sugar, lemon and spices. Let the mixture sit to one side while you finish the pastry.
  • Preheat the oven to 220 C. Remove one ball from the fridge and roll out on a lightly floured surface, to about 1/2 cm thick. Grease a 20-22cm round tin. Then transfer the rolled out pastry to the tin. Spoon the filling onto the pastry base and dot with butter. Roll out the second ball of pastry and place on top of the tin, then crimp the edges, cut away any excess pastry.
  • Using any leftover pastry cut out decorative shapes and place on top of the pie. Cut vents into the top of the pie.
  • Bake at 120 C for 10 minutes and then reduce to 180 C and bake for 40 minutes and until golden.
  • To make the pastry, sift the flour into a bowl and add the butter, rub between your fingertips until the mixture resembles coarse breadcrumbs. Add just enough water to bind. Form two balls, wrap in greasproof or clingfilm and refrigerate for at least 30 minutes.
  • While the pastry cools prepare the filling. Peel, core and dice the apples, to small chunks. Toss with the flour, sugar, lemon and spices. Let the mixture sit to one side while you finish the pastry.
  • Preheat the oven to 220 C. Remove one ball from the fridge and roll out on a lightly floured surface, to about 1/2 cm thick. Grease a 20-22cm round tin. Then transfer the rolled out pastry to the tin. Spoon the filling onto the pastry base and dot with butter. Roll out the second ball of pastry and place on top of the tin, then crimp the edges, cut away any excess pastry.
  • Using any leftover pastry cut out decorative shapes and place on top of the pie. Cut vents into the top of the pie.
  • Bake at 120 C for 10 minutes and then reduce to 180 C and bake for 40 minutes and until golden.
  • Additional Information

    The ingredients for the filling are just guidelines, I usually add much more mixed spice around christmas, but much less during the summer. Whenever I bake this pie I always know when its done because the lemon and spice mixture bubbles up and makes a sort of glaze when the pie is almost done. Also I generally dab the top of the pie with a little butter and milk to make sure it comes out really golden!

    The ingredients for the filling are just guidelines, I usually add much more mixed spice around christmas, but much less during the summer. Whenever I bake this pie I always know when its done because the lemon and spice mixture bubbles up and makes a sort of glaze when the pie is almost done. Also I generally dab the top of the pie with a little butter and milk to make sure it comes out really golden!

    Tell us what you think