Apple strudel pie
Sultanas, nuts and cinnamon give this delicious pie the aroma and taste of a classic strudel. For extra indulgence, serve with cream whipped with a little cinnamon and sugar.
- 250g (9oz) shortcrust pastry, thawed
- 1kg (2.2lb) cooking apples, peeled, cored and cut into thick slices
- Juice and rind of 1 lemon
- 100g (4oz) sultanas
- 100g (4oz) demerara sugar
- 1tsp cinnamon
- 50g (2oz) roasted chopped hazelnuts
- 1-2tbsp demerara sugar for sprinkling
- Preheat oven to 200°C/400°F/gas 5. Have ready a 750ml (1 1/2pt) pie dish, either round or oval.
- Combine prepared apples with juice and rind of the lemon, sugar, and nuts, mix well and pile into pie dish.
- Roll out pastry so it's large enough to cover dish with some room to spare. With a sharp knife cut strips of pastry from edges of piece and use to form a rim on the pie dish edge. Brush edge with water to help pastry to stick, then brush pastry rim with water.
- Carefully lift pastry and lay over the pie dish, press down edges to form a good seal and trim off excess with a sharp knife. Reserve trimmings. Knock up and flute edges of the pie and make a small hole in centre to allow steam to escape. Re-roll trimmings and cut out leaf or other shapes of your choice and use to decorate pie top. Brush all over with water and sprinkle with demerara sugar.
- Bake for 20 mins then lower heat to 180°C/350°F/gas 4 and continue cooking for further 15mins until pastry is golden.