Egg wash covers a multitude of sins, and when you’re down to your last egg and making your mum’s birthday pie, forgo tomorrow’s breakfast and just use it on the pie.
Especially if said pie was set to be named disaster-pie rather than patchwork-pie, because for some reason, you didn’t figure out how to roll out the pastry properly. And it wouldn’t go hard, even in the freezer. Tasted good raw though.
Despite my fiddling, the pie filling turned out really very well – just a little tart. I like it best that way, though other sweet teeth (sweet tooths? No, I think sweet teeth is better) were slightly less than impressed. Too bad, if you want more it sweeter, make your own pie *blows raspberries*
We ate it with cream, and custard (those were the options, not both at the same time).
Patchwork Apple Pie
Adapted from Jamie Oliver’s apple pie, I changed the filling a bit. On a side note, I don’t usually make a lot of Jamie Oliver’s recipes as I’ve always found them rather complicated, but this one is great – he provides step by step instructions, with pictures. I’d totally recommend heading over to his website for that (I recorded it here to capture my minor changes to the filling).
250g flour – gluten free works fine here
Zest of 1 lemon
125g cold butter, cubed
1 large egg
A little milk, if needed
- Pulse flour, sugar, zest, and butter together in a food processor. Keep going until it looks like sand.
- Add the egg, and a little milk if the dough doesn’t come together when you mix further. You may or may not need the milk, depending on the size of the egg.
- Put the dough in the fridge for a bit while you make the filling.
3 green apples – I used granny smith, they were quite small
4 red apples – I used pink lady/braeburn (I think?), again quite small
3 1/2 tablespoons brown sugar
1 tablesp black treacle – molasses would work too
1/2 teasp ground ginger
1/2 teasp cinnamon
Zest and juice of 1/2 a lemon
A handful of raisins – I used close to half a cup
- Peel, core, and slice the apples. I cut mine into 1/8th segments.
- Put the apples and all other ingredients in a pan. Cook over medium heat, stirring, until the apples just start to soften.
- Set aside to cool while you sort out the pastry.
1 egg, beaten
Butter for greasing
Flour for rolling
Oven temperature: 180 degrees C
- Flour a work surface. Take half the dough out the fridge, and roll it out. Carefully lift the dough into the bottom of a (buttered) pie plate. If you’re useless like me, and use slightly soft butter, you may need to dump it directly into the pie plate and press it out until the dough covers the bottom and sides of the plate.
- In go the apples – don’t just drop them in though, you will get holes in your crust. Be gentle!
- Take the other half of the dough out the fridge, and roll it out on the floured surface. Try to get it large enough to cover the pie. Lift it on top of the pie. Try not to break it. I didn’t manage this…so I made little coin shaped flat bits with my fingers and tried to get them all to stick together over the apples, like a jigsaw puzzle. As you can see, it works relatively decently. “Rustic”, I believe it is called.
- Brush on the beaten egg. If you managed to place your pastry on top of the pie in a single piece, cut a couple of holes in the centre of it so the steam can escape. I did not need to do this.
- Bake for 40 to 45 minutes, until the pastry is brown and firm.