Lemon Apple Pie
This is your great-Granny P's recipe - a golden oldie! And Great Grandpa's favourite pud. Loved by all and super easy to make. Can be made the day before and re-heated gently.
Method:
Line a pie dish (20-23cm diameter) with the pastry. If I have time I bake it blind (with beans) for 10 mins.
Then make the filling:
Soften the butter and then beat together with the sugar till you get a light coloured smooth paste.
Add beaten egg.
Grate the rind of 1 lemon into the bowl with the sugar, lemon and egg, then add the juice of the lemon.
Peel and grate 4 eating apples and put them into the same bowl and stir. (Once coated with lemon juice the apple won't go brown).
Pour into pastry case and bake in oven for 10 mins at 200C and then 20 mins at 150C. It's ready when it's just about set
225g shortcrust pastry (or to save time buy a pastry case)
50g butter (softened)
125g sugar
1 large egg, (beaten in a mug)
1 lemon, rind and juice
225g grated apple (about 4 apples). See method below to keep apples from going brown.
Line a pie dish (20-23cm diameter) with the pastry. If I have time I bake it blind (with beans) for 10 mins.
Then make the filling:
Soften the butter and then beat together with the sugar till you get a light coloured smooth paste.
Add beaten egg.
Grate the rind of 1 lemon into the bowl with the sugar, lemon and egg, then add the juice of the lemon.
Peel and grate 4 eating apples and put them into the same bowl and stir. (Once coated with lemon juice the apple won't go brown).
Pour into pastry case and bake in oven for 10 mins at 200C and then 20 mins at 150C. It's ready when it's just about set
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