We’ve all heard of Dorset Apple Cake, but as we’re celebrating pie week, here’s a twist on the recipe. Unlike a normal apple pie, this one includes egg in the pastry and the filling to make it rich and tasty, like the traditional cake we all know and love.
For the pastry
1 cup flour
4 table spoons butter
1 tea spoon of sugar
For the filling
2 tablespoons of butter
1 cup milk
2 table spoons of sugar
1 egg yolk
A dash of vanilla extract
½ pound of apples
2 tablespoons brown sugar
A dash of cinnamon
2 tablespoons of flour
Start off by preparing the filling, melt the butter in a pan on low heat and add the flour. Once combined, add the milk slowly and stir continuously until the sauce thickens and boils, put this aside and leave it to cool and then start on the pastry case.
Preheat the oven, we recommend 180-200 degrees.
In a large bowl, add the flour and the butter and then rub with the tip of your fingers until it resembles bread crumbs and sprinkle with the sugar. In a small bowl, beat the egg and pour into the mix and stir to make a soft dough. If it is too sticky, add a little more flour.
On a floured surface, roll out the dough and line a pie or flan dish and then blind bake for around twenty minutes.
While the pastry is cooking, prepare the apples. They need to be peeled, cored and sliced, with the slices roughly the same size. Put these aside until the pastry is cooked.
Return to the now cooled sauce, add the egg yolk, sugar and vanilla extract and stir it together. Pour the source into the part baked crust, arrange the apple slices over the sauce, mix the brown sugar and cinnamon together and then sprinkle over the apple.
Put the pie back in the oven and bake for a further twenty minutes. There you have it, Dorset Apple Pie!