Apple and Redcurrant Pie is a traditional British recipe for a classic deep dish double crust pie with an apple and redcurrant filling. The full recipe is presented here and I hope you enjoy this classic British version of: Apple and Redcurrant Pie.
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For this recipe you will need a deep 1.2 litre pie dish with a wide rim. The redcurrants give the pie an interesting red tinge and a tanginess that contrasts with the apple.
Ingredients:
For the pastry:
400g plain flour, plus extra for rolling
2 tbsp caster sugar
1 lemon, finely-grated zest only
250g cold butter, diced
1 egg, beaten with 2 tbsp cold water, plus 1 egg, beaten, to glaze
For the filling:
150g golden caster sugar, plus 1 tbsp for sprinkling
1 tsp ground cinnamon
2 tbsp cornflour
600g Bramley cooking apples, peeled, cored, sliced
100g redcurrants, washed and stripped from the stems
Method:
For the pastry, combine the flour, sugar and lemon zest in a bowl. Rub in the butter until the mixture resembles breadcrumbs, then add the beaten egg and stir with a round-bladed knife until the mixture comes together to form a dough.
Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly-floured work surface until it's about the thickness of a pound coin and 5–7cm/ larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish. Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the pastry in the fridge while you prepare the filling.
Pre-heat your oven to 200°C (180°C Fan/Gas Mark 6). Place a baking tray into the oven to preheat.
For the filling, mix together the sugar, cinnamon and cornflour in a large bowl. Stir in the apples, tossing until evenly coated.
Put the apple filling in the pie dish, making sure that it rises above the sides of the dish (particularly in the middle) then scatter over the redcurrants. Brush the rim of the pastry with beaten egg.
Roll out the reserved ball of pastry to make the pie lid. Cover the pie with the pastry lid and press the edges together firmly to seal.
Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife or a skewer to form steam holes. Glaze the top with beaten egg.
Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes and arrange all around the edge of the pie, slightly overlapping each other. Glaze with more egg.
Sprinkle the pie with sugar then transfer to the centre of your oven and bake for 45–55 minutes or until golden-brown all over and the apples are tender. Remove from the oven and set aside to cool before cutting into wedges.
Serve warm or cold with cream, custard or ice cream.
