Method:
Straight of the batt, I like EASY, so if you do not have to create a pie crust from scratch, don't.
Use a frozen Short Crust pre-made pastry roll.
Leave on the cupboard, out of direct sunlight, to defrost completely.
If you try and roll it out when it is still frozen, it just does not work well.
Once defrosted, dust your clean counter service with flower as well as your rolling pin.
Remove the pastry dough from the packaging and start rolling out to half the thickness of what the dough was before you started rolling it out. This is about 3 - 4mm thick.
Cut your dough to be slightly wider than your inverted pie plate size, about 1.3cm wider.
Place the rolling pin on the one side of the dough and gently roll dough over the rolling pin. Carefully lift the dough up and unroll dough over the pie plate.
Ease the dough into the plate with your fingertips but do not stretch the dough.
Now cover with cling wrap and place in the fridge for about 30min for the dough to rest.
Preheat your oven to 230∘C.
Now the fun starts....
Start peeling your apples. Remove the cores, you can throw the cores and peels away or if you have a Labrador like we do, you can give the cores and peels to your Labby, they just love apples. 💖
Slice the apples in to thin wedges.
Combine the sugar, cinnamon and the nutmeg in a small bowl.
Get your pie dough out the fridge, after it's rest time. Sprinkle about 2 tablespoons of flower into the base of the pie dough. Start layering the apple slices and raisins with a sprinkling of the sugar mixture over each layer of the filling. I divided my ingredients over two medium sized pie dishes, but you can make it as one big pie if you have a big pie dish to use.
Drop the marmalade teaspoon by teaspoon on top of the apple & raisin filling. Cut butter or margarine into small blocks and drop it onto the filling as well.
Roll out the top layer of dough for the pie lid, the same way as you did for the base. Place dough over the top of the pie. Trim the edges leaving an over hang of about 1.3cm. Fold the over hang underneath the bottom dough layer so the crust is even with the pie plate.
Flute the edge of the pie crust by pinching the dough between your fingers, index finger and the thumb, into a "V" shape. Repeat this all around the pie dish.
Cut out a design in the top crust with a paring knife. Reroll the scraps of dough and cut out leaves to decorate the pie with. Brush the top crust with milk, pace the leaves on the top and brush them as well.
Now your pie is ready to go into the oven.
Bake for 15min at 230∘C
Reduce the oven temperature to 190∘C and continue baking for 30 - 35min or until golden brown.
Cool completely on a wire rack before cutting.
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| Serve with Vanilla Ice cream or enjoy a slice all on it's own. |
I froze one of the pies wrapped in tinfoil. When I wanted to use it, put it into the oven, still covered in tinfoil, on 180∘C for about 45min. It was perfectly warm and delicious!
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