Cider and Apple Pie
We’ve teamed up with Kate Hackworthy to bring you some traditional 1920’s recipes, that pair perfectly with the Stan’s range. A delicious dessert, perfect for all the family to enjoy.
- Ingredients
- Method
For The Pastry
- 350g plain flour
- 2 tbsp caster sugar
- Pinch of salt
- 175g cold unsalted butter, cut into cubes
- 1 egg yolk
- 1-2 tbsp very cold water
- Milk (to glaze)
For The Filling
- 1kg eating apples, peeled, cored and chopped into chunks
- 50g caster sugar, plus extra for sprinkling
- 3 tbsp caster sugar
- 2 tbsp dry cider
- ½ tsp ground cinnamon
- Sift the flour, sugar and salt into a large bowl. Add the butter and use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs.
- In a separate bowl, mix the egg yolks and water, then add into butter mixture. Mix with a butter knife until it forms a loose dough (add more cold water sparingly, if needed), then knead until smooth.
- Press the dough into a flat disc shape, to aid rolling later, cover in clingfilm and refrigerate for at least half an hour or overnight.
- Stir the chopped apples, sugar, cider and cinnamon in a pan and simmer, uncovered, for about 10 minutes until soft and the moisture has mostly evaporated. Remove from the heat and allow to cool.
