You should have come for dinner, Chris, this was really good! We bought two boxes of apples from the markets, so lots of apple dishes on the menu at present. The pastry was a simple, homemade pate sucree, included here in case Dan feels inspired :
- 125g unsalted butter (cold)
- 2 cups plain (all purpose) flour
- 60g (1/2 cup) icing (confectioners) sugar
- 2 egg yolks or 1 egg (I used 1 egg)
- 1 tsp iced water, only if necessary
In a large mixing bowl, pour in flour and icing sugar, stir together with your hand. Cut the butter into cubes, and add to the mix, then add the egg as well. Squish it all together with your hands, until it starts to come together. If it seems a bit dry, add the iced water (really, you only need a tiny bit). Once it comes together, tip it onto the bench, and knead very gently until smooth. You can chill at this point, wrapped in gladwrap, if the dough is too soft (I’ve never needed to do this).
Flour your rolling pin, then roll out about half the pastry into a large cirle on a sheet of Bake. Gently lift the Bake up, and tip it onto an ungreased pie dish, easing it gently into shape, and then peel the Bake off. Fill with apples that have been peeled, sliced, and tossed in a little white sugar. Dot the top with butter, and then roll out some more pastry to make a top (I usually use about 2/3 of what’s left), cover the apples with pastry, and squish around the edges with either your fingers or a fork to seal. Cut some slits on top to allow the steam to vent, brush with a little water, and bake in a 180C (say 375F) oven until golden and brown (about 40 mins).
An even easier version of this is to make an apple galette, which involves rolling out the pastry into a large oval on a big sheet of Bake, then sliding the whole thing, paper and all, onto a baking tray. Brush the middle of the pastry with jam (leave an edge of about 4cm/1.5″ the whole way around), fill the jammed section with sliced apples tossed in sugar and cinnamon, and dot with butter and a bit more jam. Then simply roll the edges up and over, brush with a little water, and bake.