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Banbury Apple Pie

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Ingredients Method

Ingredients
  

  • 1 c milk
  • 1 c pure cream with at least 40% fat
  • 25 g raw (demerara) sugar
  • 1 tsp freshly grated nutmeg
  • 1 fresh bay leaf
  • 5 egg yolks
  • 1 2/3 c plain flour, plus extra to dust
  • 100 g pure icing sugar, sifted
  • pinch sea salt
  • 125 g unsalted butter, chilled, chopped, plus extra softened butter to grease
  • 1 egg
  • 1 tbsp water `
  • 1 egg yolk whisked with 1 tbs milk to wash
  • 1 kg red apples Jonagold or another red variety
  • 100 g raw (demerara) sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 50 g currants
  • 25 g candied citrus peel
  • 50 g unsalted butter, cut into cubes

Method
 

  1. For the pastry, combine the flour, sugar, salt and butter in a food processor and whiz for 8 seconds or until the mixture resembles breadcrumbs. Add the gg and water and whiz until the dough forms a ball in the bowl. Remove from the bowl and knead briefly. Wrap the pastry in plastic wrap and let it rest in the fridge for 30 minutes.
  2. Meanwhile, to make the custard, heat the milk and cream in a saucepan with the sugar, nutmeg and bay leaf over medium heat. Beat the egg yolks in a large bowl. discard the bay leaf, then pour a little of the warm milk mixture onto the egg yolks and beat well (this prepares the egg yolks for the warm mixture). Pour the rest of the milk mixture onto the egg yolks, whisking constantly. Pour the custard back into the saucepan and cook over a very low heat, stirring with a spatula continuously, for 15-20 minutes until it starts to thicken. Make sure the mixture doesn't get too hot or you will end up with scrambled eggs. Pour the thickened custard through a fine sieve into a jug. Cover the jug with foil to prevent a skin from forming on the custard.
  3. Preheat oven to 190°c. Cut the apples into slices and then into thirds. Combine with the sugar and spices and mix well. You need 650g of chopped apples.
  4. Butter the pie plate and dust with flour. Thinly roll out half of the pastry on a floured work surface and place in the pie plate. Brush the rim of the pastry with the egg wash.
  5. Spoon half of the apple mixture into the pastry. Sprinkle the currants over the top and then add the candied peel. finish with the remaining apple mixture and the butter cubes.
  6. Thinly roll out the rest of the pastry, lay it over the apple mixture and cut away the excess. Press the rim of the pie well with a fork or crimp with your fingers for a scalloped effect. make a cross or as hole in the middle of the pie so that the steam can escape. Decorate with the leftover pastry and brush wit the egg wash.
  7. Bake the pie in the middle of the oven for 45-50 minutes. Allow to cool for 5 minutes before serving warm with ice cream, custard or copious amounts of clotted cream.