i recently made a big girl purchase – my first, suzy homemaker-style pie dish. pale blue, with frilly fluted edges, i feel like a domestic goddess just looking it.
350 grams (2.5 cups) plain flour, 175 grams butter, diced. you can alter the amounts based on the size of your dish, as long as its half the amount of fat to flour.
four tablespoons ice cold water
(pre-heat oven to 200 celcius) pulse the flour and butter together until they form a breadcrumb consistency, add the egg and water and pulse again. knead the pastry on a floured surface into a ball, wrap in cling film and refrigerate for half an hour.
divide pastry into one third for the top and two thirds for the base. roll out on a floured surface. lay the base into the greased dish and chill again for ten minutes in the fridge while you prepare the filling.
2 large (3 medium) granny smith apples, peeled and diced
squeeze of lemon juice
3/4 cup sugar
a few cloves, or if you don’t like them, a teaspoon of nutmeg
combine all the ingredients in a bowl, pour into pie base and cover with the pastry topping. press the sides of the pastry together, and pierce a steam vent in the centre. brush with a beaten egg and sprinkle some extra sugar on top. bake for approximately one hour until the crust is golden brown and juices bubbling.
serve warm with fresh cream or vanilla ice cream.for the savoury pie, i chose my favourite: chicken and leek. i generally follow this recipe, and add in whatever other vegetables i have to hand. this time it was carrots and mushrooms. i also add pancetta at the start for that sticky, salty flavour.