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.