Ingredients

The following ingredients have 8 Servings
  • 125g cold unsalted butter, diced
  • 250g plain flour, sifted, plus extra to dust
  • 50g icing sugar, sifted
  • 1 medium egg, beaten
  • 1 tbsp milk
  • vegetable oil to grease
  • 2 Pink Lady apples, peeled, cored, cut in large chunks
  • 1.2-1.4kg Bramley apples (about 6 medium), peeled, cored, cut in large chunks
  • 50-75g caster sugar
  • juice of ½ lemon
  • 1 tsp ground cinnamon
  • 1 x 375g sheet ready-rolled puff pastry
  • 100g soft unsalted butter
  • 125g caster sugar
  • 1 tbsp ground cinnamon
  • 3 tbsp icing sugar
  • juice of ½ lemon

Instruction

  • For the pastry, rub the butter into the flour and icing sugar until crumb-like, then add a pinch of salt, the egg and milk, and combine together into a ball of dough. Flatten slightly, wrap in clingfilm and rest in the fridge for 30 minutes.
  • Put the apples, 50g sugar, lemon juice and cinnamon into a large saucepan. Cook over a medium heat, covered, for 5-7 minutes, stirring occasionally, until the apples are just breaking up. Mix well; the Bramleys should be broken down into a rough sauce consistency and the Pink Ladies still holding some texture. Taste, and add a bit more sugar if the filling seems very tart, but it shouldn’t be oversweet. Set aside to cool completely. Heat the oven to 200°C, fan 180°C, gas 6.
  • Take the pastry from the fridge and allow to soften at room temperature until pliable. Roll out on a lightly floured surface to a large circle that will fit in a greased, deep, 23cm flan tin. Lightly dust the surface of the dough with a little flour, wrap around the rolling pin and then unroll onto the flan tin. Gently press the pastry into the sides, leaving a small overhang, and then put in the freezer or fridge to chill for 15 minutes or until firm.
  • Meanwhile, unroll the sheet of puff pastry. Mash together the butter, sugar, cinnamon and a pinch of salt, and spread evenly over the pastry. Roll up tightly from the long side, like a Swiss roll. Place on a lined tray and chill in the freezer until firm, about 15 minutes.
  • Line the chilled pastry case with baking paper and fill with baking beans. Cook for 15 minutes in the oven and then remove beans and paper and cook for a further 10 minutes until crisp and lightly golden. Remove from the oven, and trim off the excess pastry.
  • Fill with the cooled apple mixture and smooth over the top. Slice the cinnamon swirl roll into coins 6-7mm thick. Lay all over the top of the apples, overlapping very slightly. (You’ll have more swirls than you need, but these can be baked separately as a treat – see below). Put the pie back into the oven and bake for a further 40 minutes until the topping is risen and crisp. Leave to rest for 45 minutes.
  • Mix the icing sugar with just enough lemon juice (or water) to give a drizzling consistency. Drizzle over the pie and serve warm with ice cream or custard.