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Eric Lanlard's Apple Pie

Eric Lanlard's Apple Pie

Recipe Submitted By: bakingmad

Apple Pie Recipe as featured in series 2 Baking Mad with Eric Lanlard on Channel 4. Easy to make and incredible taste!

Preparation Time	15 minutes
Baking Time	30 minutes
Portions	6
Skill Level	Easy
Average Rating

Eric Lanlard's Apple Pie Ingredients

350 grams	Shortcrust Pastry homemade or bought
230 grams	Plain White Flour (Allinson Nature Friendly) sifted plus extra for dusting
100 grams	Unsalted Butter cold, cut into small pieces, plus extra for greasing
50 grams	Icing Sugar (Silver Spoon) sifted
2	Egg Yolk
2 tsp	Vanilla Extract (Nielsen Massey)

Additional Ingredients

2 tsp	Cinnamon ground
250 grams	Dark Muscovado Sugar (Billington's)
8	Apple(s) Granny Smiths, peeled and diced
2	Lemons juice and zest
50 grams	Unsalted Butter
2 tbsp	Dark Rum
1	Free Range Eggs
1	Egg Yolk

This recipe uses

How to make Eric Lanlard's Apple Pie

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/ 160°C fan/ Gas 4
Place the flour in a mixing bowl, add icing sugar and butter and rub together with your finger tips until the mixture resembles fine breadcrumbs
In a seperate bowl, mix egg yolks and vanilla extract together. Make a well in the midle of the flour mixture and pour in the egg mixture. With fingertips bring together to form a soft dough. Knead gently and dust with flour, cover with cling film and chill for at least 30 minutes
For the filling, put the lemon juice and zest into a bowl and add the diced apples, sugar, corn flour, cinnamon and mix well together. Finally add the rum and mix
Roll out the pastry and cut into strips and line sides of tins. Then using a cutter, cut out the pastry base and line the tins
Mix the eggs together and brush the tops. Spoon in the mixture and dot with the butter. Roll out the reamining pastry, slightly thicker than before and using a bigger cutter for the lids cut out the tops
Place on top of the apple mixture and seal and crimp and brush with egg wash. Make a small hole in the middle of the pie and add the parchment cone. Place in the oven for 30-35 minutes until golden brown
To serve, sprinkle with cinnamon and pour custard through cone

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