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Apple & date pie
Apple & date pie
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Total Time:
1 hour 30 minutes
Irresistible apple pie with a hint of spice, sweet dates, and perfect with custard. Classic comfort in every bite.
Ingredients:
  • 140 g unsalted butter (cold)
  • 275 g plain flour plus extra for dusting
  • 1 large free-range egg yolk
  • 3 bramley apples
  • 6 braeburn apples
  • 5 medjool dates
  • 4 tablespoons soft light muscovado sugar
  • ¼ teaspoon ground cinnamon
  • 1 pinch of ground cloves
  • 1 large free-range egg
  • 1 teaspoon milk
  • 1 tablespoon demerara sugar plus extra for sprinkling
Instructions:
  • Prepare the pastry by dicing the butter and combining it in a food processor with the flour and 1/4 teaspoon of sea salt. Pulse until the mixture resembles coarse breadcrumbs. Add lemon zest, lemon juice, egg yolk, and 2 tablespoons of cold water. Pulse until combined, adding more water if needed until the dough comes together. Divide the dough in two, shape into discs, wrap in clingfilm, and chill for 1 hour. For the filling, peel, core, and cut the apples into wedges. Cook with lemon zest, lemon juice, dates, sugar, and spices until almost tender. Set aside to cool. Preheat the oven to 200ºC/400ºF/gas 6. Roll out one pastry disc to 5mm thickness and line a 20cm pie dish with it. Fill with the cooled pie filling. Roll out the second pastry disc to 5mm thickness, place over the pie, and seal the edges. Make decorative cuts, brush with glaze, and sprinkle with demerara sugar. Bake the pie for 35-40 minutes until golden. Serve warm with cream or custard.

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