Salty Pumpkin Spice + September apple pie
Nothing speaks of September more than a slice of apple pie. This one uses our Salty Pumpkin Spice which means it comes together so quickly it feels a little like cheating.
The joy of a free-form pie like this one is that it’s meant to look rustic. It’s a great place to start if you’re new to making pastry. You can chop your apples however you might like but we cut our last apple in rounds through the middle to make the little stars on top of this pleasing galette.
INGREDIENTS
SERVES 6
For the pastry
- 75g unsalted butter, cubed. We like to use Castle Dairies
- 110g plain or white spelt flour
- a pinch of Halen Môn Pure Sea Salt
- A little icy cold water
- 1 organic egg yolk, beaten
For the filling
- 300g (approx 3 medium) seasonal apples, peeled and cored
- 50g brown caster sugar
- 1 tsp lemon juice
- 1 tsp Salty Pumpkin Spice
METHOD
- Make your pastry. Add the flour, cubed butter and salt to a food processor or bowl. The pastry will be lighter if using a food processor but you can get the same effect with a fork and bowl too. Blitz or crush with the back of a fork until it comes together into a rough, scruffy mixture. Add a little of your icy cold water and continue to mix until it comes together in a ball.
- Chill your pastry for at least 30 minutes in the fridge, you can wrap it in grease proof paper, a damp cloth or place it in it’s bowl under a plate.
- Meanwhile, peel, core and chop your apples. We cut most of the apples into rough wedges though if you want to create the little stars on the top slice your last apple in thin rounds through the middle.
- Place your apples in a mixing bowl, add 1tsp lemon juice and 1 tsp Salty Pumpkin Spice, move around until the apples are evenly coated in the Salty Pumpkin Spice, we used our hands here.
- Put your oven on to pre-heat to 180C. When your pastry has chilled, place on a flat, floured surface and roll out into a roughly 30 cm round before lifting it onto a baking tray lined with baking paper.
- Pile your chopped apples into the middle of the pastry, saving a few of the star rounds for the very top, if you wish. Leave a 4cm border of pastry to fold over.
- Paint the beaten egg around the edge of the pastry and then fold the edges over the apple slices to hold them in. Brush the newly folded edges of the pastry with beaten egg and sprinkle with a little more brown sugar, if you like.
- Bake in the warmed oven for 45 – 55 minutes, until the apples are soft and the pastry is golden and crisp.
- Serve with a spoonful of creme fraîche, a drizzle of honey and a pinch of Salty Pumpkin Spice.
