For the pastry
For the apples
- 6 bramley apples, peeled, cored and sliced
- 1 tsp grated root ginger
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- Pinch of sea salt
- 100g maple butter
- Juice of 1 small orange
- 1 tbsp honey
- 1 tbsp brown sugar
- Make your pastry in advance by mixing the flour and butter together in a food processor. Try grating your stick of cold butter for a short texture. Once the mixture resembles a breadcrumb gradually incorporate iced cold water until the pastry comes together. Turn out onto a lightly floured surface and gently knead into a ball. Cover in a bowl and chill in the fridge for 1-2 hours to rest.
- Make your apple filling by caramelising your apples in a large frying pan with melted Moose Maple Butter. After 5-6 mins cooking on a medium high heat add in the spices, root ginger, orange juice, sugar, honey and salt. Allow to cool in the pan.
- Preheat your oven to 180˚C. On a lightly floured surface roll out your pastry. Press half of your rolled pastry into a greased pie dish and fill with the spiced apple mixture. Use the remaining pastry for a lattice topping or make a pie top with another circle of rolled pastry. Seal the edges together with a crimp or fork and brush with an egg glaze.
- Bake for 35-40 mins until golden. Dust with icing sugar and serve warm with either double cream, custard or ice cream.