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Iced Apple Pie   Veg   HT  CD  DP    100mins

Serve 8    Hot  Cold  Vegetarian  Fruit  Nuts  Dessert  Puddings 



For the Pastry

225g/8 oz Plain Flour

100g/4oz Butter

50g/2oz Caster Sugar

A pinch of Salt

1 Egg

For the Icing

100g/4oz Icing Sugar

2 tbsp Lemon Juice

For the filling

675g/1-1/2lb Apples

2 tbsp Lemon Juice

3 tbsp Caster Sugar

2 teasp Ground Cinnamon

100g/4oz Sultanas

50g/2oz Chopped Almonds

4 tbsp Fresh White Breadcrumbs





1. Put the flour and salt in a bowl and rub in the butter. Add the caster sugar and mix well then add the egg and knead into a smooth dough. Wrap in clingfilm and refrigerate for 15 minutes.


2. Meanwhile, preheat the oven to 400F, 200C, Gas mark 6.


3. Peel and slice the apples and sprinkle with lemon juice.


4. Mix together cinnamon, sultanas, almonds and caster sugar.


5. Roll out half the pastry and line a deep 22cm/8 inch pie plate. Brush the edges with milk. Cover the base of the pie with breadcrumbs and arrange the apple slices on top. Spread the fruit mixture over the apples.


6. Roll out the remaining pastry and cover the pie, pressing the edges firmly together. Knock back and decorate the edges with a fork. Bake in the centre of the oven for 25 minutes then reduce the heat to 190C, 350F, Gas mark 4 and cook for a further 15 minutes. Cool slightly.


7. Mix the icing sugar and lemon juice in a bowl and spread over the pie whilst still warm. Leave to set.  Can be eaten warm or cold



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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