Name: Apple & ginger pie with walnut pastry
Prep time: 35 min
Cook time: 1 h
Total time: 1 h 35 min
Yield: 8
Cuisine: British
Ingredients: 175g plain flour plus a little extra for dusting; 100g cold butter cubed; 50g golden caster sugar; 25g walnut ground; zest ½ lemon; 1 large egg yolk beaten, plus extra beaten egg to glaze; 5 Bramley apples peeled, cored and diced; 5 Granny Smiths peeled, cored and diced; 100g golden caster sugar; 100g crystallised ginger chopped; 1 tbsp plain flour; 50ml Calvados; 50g sultana

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Apple & ginger pie with walnut pastry

Apple & ginger pie with walnut pastry

John Torode

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Serves 8

More effort

Prep: 35 mins

Cook: 1 hr

Plus chilling

A star rating of 4.5 out of 5.2 ratingsRate

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Grind up nuts to work into a crispy, shortcrust pastry then bake a countryside fruit pie with ginger and sultanas

Freezable

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Complete the dish

Showing items 1 to 3 of 3

Cinnamon ice cream

A star rating of 4 out of 5.15 ratings

Calvados custard

A star rating of 1 out of 5.1 rating

Ingredients

Nutrition

Units:

MetricUS

For the pastry

175g plain flour

plus a little extra for dusting
100g cold butter

cubed
50g golden caster sugar
25g walnut

ground
zest ½ lemon
1 large egg yolk

beaten, plus extra beaten egg to glaze

For the filling

5 Bramley apples

peeled, cored and diced
5 Granny Smiths

peeled, cored and diced
100g golden caster sugar
100g crystallised ginger

chopped
1 tbsp plain flour
50ml Calvados
50g sultana

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Nutrition: per serving

kcal439
fat14g
saturates7g
carbs70g
sugars54g
fibre4g
protein5g
salt0.3g

low

Method

step 1

For the pastry, put the flour and butter in a bowl, and use your fingertips to rub together until they resemble breadcrumbs. Add the sugar, ground walnuts, lemon zest and a pinch of salt, and mix together. Add the egg yolk, then work into the pastry to combine, until you have a smooth dough. Wrap in cling film and chill for at least 1 hr.
step 2

For the filling, soften the apples, sugar and ginger in a pan for about 5 mins, then stir in the flour but don’t cook all the way through as it will continue to cook in the oven. Add the Calvados and sultanas, then leave to cool.
step 3

Heat oven to 190C/170C fan/gas 5. Fill a large (23cm) pie dish that’s about 5cm deep with the apple mixture and brush a little beaten egg around the edges. On a lightly floured surface, roll out the pastry to fit the top of the pie. Put the lid on top and trim any excess; trimmings can be used to decorate the top. Use your fingers to pinch and crimp the pastry all the way around the edge and use the egg to glaze the top. Cut 3 little slits to let the steam out. Bake for 40-45 mins until pastry is crisp and golden.

Recipe from Good Food magazine, April 2013

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A star rating of 4.5 out of 5.2 ratings

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