- 1kg McDougalls Pastry Mix (made as per on-pack instructions)
- 140g Golden caster sugar
- 2g Mixed Spice
- 30g McDougalls Plain Flour
- 1.1kg Bramley apples (peeled, cored and sliced approximately 3mm)
- 100g Sultanas
For the glaze
- 30g Whole egg (beaten)
- 40g Unrefined golden caster sugar
- 1kg Bird’s Custard ready to serve
- Pre-heat the oven to approximately 170°C.
- Roll out 4 large rounds of McDougalls Shortcrust Pastry Mix to approximately 3mm thick.
- Line 2 pre-greased pie dishes with pastry and allow the pastry to hang over the edge (do not trim it at this stage).
- Mix the sugar, spice and flour together, mix with the apples and sultanas.
- Fill the pie dishes with the apple mix, then brush the edges of the pastry with water.
- Place the second round of pastry over the apples and seal the edges. Now trim both pastry edges and crimp.
- Cut holes in the pastry lids so the steam can escape and decorate as required.
- Glaze with egg and then dust with golden caster sugar.
- Bake in the oven for approximately 25 minutes or until golden brown.
- Serve with Bird’s Custard.
- McDougalls flour is pre-sieved so you will not need to sift this again
- When peeling and cutting the apples, put them back into a bowl of water with lemon juice to prevent the apples browning, but make sure you drain and dry them well before mixing with the rest of the ingredients
- Once the sugar is added to the apples, place the finished pie in the oven as quickly as possible as the sugar draws the moisture from the apples and will make the pastry soggy
- For a darker glaze on top of the pie, use egg yolks only