Apple Pie & Cornish Clotted Cream
INGREDIENTS
500g Plain flour
1tsp Cinnamon
1tsp Nutmeg
125g Icing sugar
250g Trewithen Dairy Salted Butter, cold and cubed (plus extra to sauté the apples)
1 Large orange, zest and juice
1kg Apples, peeled, cored and sliced
2 tbsp Light soft brown sugar
1 Egg, beaten
Trewithen Dairy Cornish Whole Milk, for glazing
Trewithen Dairy Cornish Clotted Cream, to serve
METHOD
- Mix the flour, sifted icing sugar and spices in a bowl.
- Add the orange zest and combine.
- Rub in the butter with your fingertips, until the mixture resembles breadcrumbs. Be careful not to overwork the mixture or get it too warm.
- Add the orange juice to bring the mixture together into a soft dough, adding a little cold water if you need more liquid. Shape the dough into a ball, wrap in greaseproof paper or a reusable wrap and then chill for one hour.
- While the pastry chills, make the pie filling by melting a generous knob of butter in a wide, shallow pan and sauté the sliced apples with the brown sugar, over a medium heat for around 10 minutes, or until they start to soften.
- Layer the apple slices in the pie dish, (around a pie funnel, if using).
- Roll out the chilled pastry to about 1cm thick and lay over the pie dish. Trim the edge, allowing for a little shrinkage, and crimp the edge for a truly Cornish finish. If not using a pie funnel, make a small slit in the centre of the pie to allow steam to escape during cooking.
- Mix the beaten egg with a splash of milk and brush over the top of the pie to glaze.
- Cook at 200°C for 35-40 minutes, or until the crust is golden and crisp.
- Serve in slices with generous helpings of Trewithen Dairy Cornish Clotted Cream.