Preheat the oven to 200?C, 400F, Gas Mark 6, 15 minutes before baking the pie.
Peel and core the apples and then cut into thick slices and reserve.
Mix together the sugar, grated orange rind, mixed spice and flour.
Place a third of the apple slices in the base of a 1.2 litre deep pie dish and sprinkle with half the sugar mixture and the mixed peel.
Cover with half the remaining apples and sugar then arrange the rest of the apples on top.
Pour the orange juice over.
Cut the butter into small pieces and dot over the apples.
Roll the pasty out to an oblong on a lightly floured surface about 4cm larger than the pie dish.
Cut out a 1.25cm strip, dampen edges of the pie dish with a little water then place the thin strip on the pie dish edge, dampen the pastry edge then place the pastry lid in position, press edges firmly together and using the back of a knife flake the edges together. If liked, any pastry trimming can be used to decorate the top.
Brush the pastry with a little water and sprinkle with the caster sugar.
Bake in a preheated oven for 15 minutes then reduce oven temperature to 180?C, 350oF, Gas Mark 4 and continue to cook for 30 minutes or until the pastry is golden brown.
If you like you can sprinkle the pie with a little more sugar after baking, Serve warm with cream, custard or ice cream.
This was always the pie of choice at Kimber cottage, Lord King, Lord Sieff, Michael Caine, and Roger Moore and oh, so many more would always have seconds of this pie.
The Bramley is truthfully accepted by professional chefs and home cooks alike as the best apple for cooking. Grown only in Britain, the Bramley?s outstanding qualities make it one of the most flexible ingredients, just as at home in a savoury stir-fry or as a traditional apple pie.
Tart Pastry (P?te Bris?e)
Tender, flaky and oh so buttery, this is the classic dough which is the base for all styles of petite quiches and other miniature tartlets. This dough should be made at least 2 hours ahead of time or preferably, the day before, so it has plenty of time to chill and rest. You can if you want store this dough for up to four days in the fridge and even up to 2 months in the freezer.
Serves / Makes: 12 ounces of dough, 6 servings
Prep-Time: 5 minutes plus the chilling time
You Will Need;
1 ? cups, plain flour
3 ounces, unsalted butter, at room temperature cut into small pieces
1 small egg, lightly beaten
2 pinches of salt
To make in a food processor which is the easiest and quickest way; put the flour and salt into the bowl fitted with a metal blade and pulse a few times to mix. Add the butter and egg pulse briefly just until the mixture comes together in a ball.
To make the dough by hand, put the flour, salt, and butter into a large bowl and with your fingertips mix until the butter is broken up into large flakes and coated with the flour. Add the egg and mix until the dough gathers into a smooth ball.
Place the dough into a plastic bag and let rest and chill for at least two hours or better still overnight.
Take out of the fridge about 30 minutes before rolling out.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (261g)|
|Recipe Makes: 6|
|Calories from Fat: 53 (26%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 15mg||5 %|
|Sodium 46.7mg||2 %|
|Potassium 203.2mg||5 %|
|Total Carbohydrate 39.7g||12 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 36.3g|
|Protein 0.8g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 204
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