Liz's 'Two As One' Apple Pie

If you’re going to make an apple pie, make it a proper one. This is the sort of pie that makes people go quiet when they eat it. The pastry is rich, flaky, and just a little bit tangy (thanks Maggie Beer) and the filling? Spiced, buttery and baked ahead of time so the pie’s the work of minutes to assemble and bake. The filling is inspired by the fab filling from Recipe Tin Eats (but with a touch less sugar, a touch more spice and a little spike of rum!)

INGREDIENTS

For the sour cream pastry:
200g unsalted butter, chilled and chopped
250g plain flour
110g sour cream, chilled (full-fat please)
A pinch of salt
A splash of milk or cream, for brushing
 
For the apple filling:
1.5kg apples (a mix of Granny Smith + something sweet like Gala works well), peeled and sliced
50g unsalted butter
100g castor sugar
1 tsp ground cinnamon
½ tsp cardamom
1 tbsp plain flour
A squeeze of lemon juice
1 tsp vanilla extract
A pinch of salt
I also added a capful of rum (but it's not absolutely necessary!)

METHOD

To make the pastry:
Pop your flour and salt into a food processor, add the cold butter and blitz until it resembles coarse breadcrumbs.
Add the sour cream and pulse just until the dough starts to clump.
Tip it onto a lightly floured bench, bring it together quickly, divide in two, flatten into discs and wrap in cling film. Chill for 30–60 minutes (or overnight if you're prepping ahead).
 
To make the filling:
Melt the butter in a large pan over medium heat. Add apples, sugar, spices, and a good squeeze of lemon juice. Cook gently for about 5 minutes, until softened but still holding shape.
Stir in the flour and cook for another minute, until the mixture thickens slightly.
Turn off the heat, add the vanilla, and let the filling cool completely. This step’s key to a crisp, cooked pastry base.
 
To assemble and bake:
Preheat your oven to 200°C (180°C fan).
Roll out one disc of pastry and line a 23cm pie dish, letting a little overhang. Pile in the cooled apple filling.
Roll out the second pastry disc and lay it over the top – or go for a lattice if you’re feeling fancy. Press and crimp the edges, trim any excess and brush the top with milk or cream.
Bake for 20 minutes, then drop the oven to 180°C (160°C fan) and bake another 30–35 minutes, or until golden, bubbling and smelling like heaven.
Let it rest for at least 45 minutes before slicing - if you can wait that long.
 
Serve warm with a good dollop of cream, ice cream, or straight-up cold for breakfast the next day (there’ll be no judgement from us!)