Serves 8
Ingredients
150g sugar
8-dessert apples (Orleans Reinette, Kent or Ribston Pippin)
110g butter, plus extra for greasing
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250g shortcrust pastry
30g sugar
Method
1. Preheat the oven to 180C/gas 4. Grease a deep, round ovenproof dish of 26cm (preferably with sloping sides) with butter, and shake in the sugar so that the sides are coated and most of the sugar forms an even bed.
2. Peel, core and cut the apples into six even segments. Place the apple tightly on top of the sugar in the dish. Fill in any gaps with smaller segments.
3. When all the apple is in the dish, heat it briskly on the hob. Reduce the heat as soon as a light caramel is forming (check by sliding in a knife blade on the side occasionally). Now place the dish in the oven for 15 minutes.
4. Roll out the pastry so it is large enough to cover the dish with a generous margin. When the apples are cooked, remove from the oven, and sprinkle with the extra sugar and flake over the butter. Cover with the pastry, tucking in the sides. Pierce pastry a few times with a fork and return to oven for 15-20 minutes or until the pastry is golden brown.
5. Remove the pie from the oven and allow to cool for a few minutes. Turn carefully on to a large serving dish, watching out for any splashes of melted caramel. Serve hot. (The original dish is served without any cream, ice cream or custard.)