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Stephen Fry’s apple pie
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Total Time: 2 hours 30 minutes
Transport back to childhood with Stephen Fry's nostalgic English apple pie. Sweet, buttery shortcrust filled with tart apples, topped with a stunning lattice design. A show-stopping treat!
Ingredients:
2 kg mixed apples (I used half Bramley)
40 g unsalted butter
100 g golden caster sugar
1pinch of allspice
150 g blackberries
soft brown sugarfor sprinkling
500 g plain flour plus extra for dusting
100 g icing sugar
250 g unsalted butter (cold)
2vanilla pods
3 large free-range eggs
4tablespoons milk
vegetable oilfor greasing
Instructions:
For the pastry:
- Sift flour and icing sugar into a large bowl.
- Add cubed butter and rub into the mixture until it resembles breadcrumbs.
- Mix in vanilla seeds and beaten eggs with milk until dough forms.
- Divide dough, flatten into rounds, wrap in clingfilm, and chill for 30 minutes.
- Grease a tart tin, roll out pastry, line tin, chill for 30 minutes.
- Preheat oven to 180°C/350°F/gas 4.
For the filling:
- Cook apples with butter, sugar, allspice, and water until soft.
- Drain apples, reduce liquid to syrup.
- Pour syrup over apples, add blackberries.
- Blind bake pastry case.
- Brush inside of pastry case with egg, bake until golden and crisp.
For decorating with lattice and roses:
- Roll pastry for lid and cut lattice strips.
- Weave lattice strips and create pastry roses.
- Arrange roses and make leaves, stems, and buds.
- Chill lid, then assemble pie, glaze, and sprinkle with sugar.
- Bake until golden, about 40-45 minutes.