You simply can't beat a good old fashioned apple pie. It's by far my family’s favourite dessert to tuck into after Sunday lunch – and for breakfast the next day! To save time, I make the pastry a few days in advance, and refrigerate it.
This recipe follows the same method my mother used to use, and still does. I have fond memories of making this with her as a child, standing side-by-side at the kitchen counter – memories I've now recreated with my daughters.
When I'm making any apple filling, I like firmer pieces mixed in with softer, broken-down fruit, so I cut my apples in a particular way: slicing down one side of the apple until I reach the core, then giving it a quarter-turn and starting again. This method produces slices of varying sizes that are ideal for this recipe, so why not give it a try?
For the pastry
300g plain flour
2 tbsp caster sugar
Pinch sea salt
200g cold plant-based butter, diced
2 tbsp vodka (optional)
4-6 tbsp ice-cold water
For the filling
6 bramley apples, peeled and sliced
Juice of 1 lemon
150g soft brown sugar
1 tsp cinnamon
¼ tsp nutmeg, grated
3 tbsp plant-based milk
1-2 tbsp demerara sugar
Plant-based custard, vanilla ice cream or cream
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