If you like delicious unadulterated apple pie, where the taste is of apple and hint of almond, you will love this pie.it's based on a Mary Berry recipe but I always use a rich sweet pastry which is beautifully flavoured with the zest of a lemon and seeds of a vanilla pod.
My fail safe sweet pastry is 500g plain flour, 200g icing sugar, pinch of salt, 250g cold butter, diced. finely grated zest of a lemon and seeds of a vanilla pod. I always make my pastry in the Thermomix but a food processor is just fine. Divide the mixture in two even parts and refrigerate in cling film.
Vanilla pods are pricey so make sure you get every ounce out of it. Cut up the pods and cover with vodka, just add more pods over time. You can use for a huge range of desserts and baking.
If you have difficulty lining a pie tin with rich very short pastry, keep it cold and don't fret if you need to patch and repair – just don't leave any spaces where the filling can seep out.
This very simple pie is taken to another level by grating 150g of marzipan into the pastry base- it is easier to grate if cold.
Peel, core and slice into wedges about 900g of apple- Granny Smiths are ideal for this pie.
Top with the other half of the pastry. I used one of those fancy cutter to achieve this look- to be honest it only works on 8″ pie dishes, otherwise you have a wide plain rim. 900g of apples will fill a 10″ tart pan.
Cook for 20 minutes at 200°C
I had some filling over, so made some individual ones and topped them off with pomegranate- delicious and simple apple pie. Not a trace of cinnamon in sight- so may not be to the average American taste for apple pie.