This pie is Irish because it’s how Seán does it.
Irish Apple Pie
Recipe type: Bakery
Serves: 8 people
- 350 g. plain flour
- 200 g. butter at room temperature
- 4 big cooking apples
- 30 ml. (2 tbsp) cold water
- brown sugar
- ground cinnamon
- whipped cream to serve
- Mix the flour and salt in a big bowl, then, using your fingertips, rub in the butter until the mixture resembles breadcrumbs.
- Add enough of the cold water to mix to a firm dough. Let rest in the fridge for an hour.
- Roll out three-quarters of the pastry on lightly floured surface. Grease a 20 cm pie dish with butter and fill in the pastry.
- Fill with the apples peeled and cut to dices and sprinkle with cinnamon and brown sugar.
- Roll out the remaining of the pastry and use to cover the pie, moistening the edges of the pastry base to seal on the lid. Cut a vent or pinch the top and brush with milk.
- Bake in a preheated oven at 200º C for about 30 minutes until pastry is golden.
- Serve with whipped cream.
- Pro tip: use brown muscovado sugar instead of brown sugar, and add all spice besides the cinnamon, just a hint.