1.5 Kg Bramley apples
3 tbsps sugar
Juice of 1/2 a lemon
6oz cream cheese (I used Philadelphia Light)
Zest of 1 orange or lemon
9oz plain flour
1 pinch of salt
6 tsps castor sugar
Cinnamon Sugar - 1 tsp of sugar to a 1/4 tsp ground cinnamon
1 whole egg beaten
Preparation: 1 Hour
Top Tip - ensure you have buttered your tin and place on a baking sheet before you start handling the dough.
- Prepare apples. Peel, core and slice into a bowl of water to which has been added the juice of half a lemon. This will stop the apple from browning.
- Drain the apples and cook with three table spoons of granulated sugar until softened but not pulpy. Allow to cool.
- Pastry - Place the flour, butter and salt in a mixing bowl. Rub the butter into the flour until the mix resembles fine breadcrumbs.
- Add the zest of orange or lemon to the mix with the cream cheese.
- Mix until dough forms a ball.
- Wrap the dough in clingfilm and place in a fridge for 30 minutes. This will allow the dough to relax.
- Take 2/3 of the dough and roll out to a depth of 3mm. Top Tip - Allow the rolling pin to do the rolling don't be tempted to stretch the pastry.
- Roll out the dough until it is large enough to fit your tin ensuring there is enough for an overhang. This is crucial as the pastry will shrink.
- Carefully line your tin with the dough ensuring it is gently pressed into the corners (I know a round tin has no corners!). Do not remove the overhang at this stage. Prick the base with a fork, line with greaseproof paper, for the best fit scrunch up the greaseproof paper first. Cover with baking beans. Use rice, pasta or lentils if you don't have them. Some people even use small coins!
- Place in a pre-heated oven 180C Fan, for about 20 minutes. Carefully trim the overhang leaving enough of an edge to stick pastry lid to.
- Return to the oven for a further ten minutes then remove the baking beans and greaseproof paper and continue baking until the pastry is a light golden brown. Top Tip - I return to the oven every couple of minutes with a piece of kitchen roll and use this to press down any bubbles that may rise. The aim is to have a flat bottom base which will hold more apple.
- Remove from oven and allow to cool while you prepare the lattice. Roll out the remaining pastry and using a sharp knife cut 12-14 strips(20mm wide).
- Spoon cooled apple into pastry base and evenly spread.
- Egg wash the edge of the pastry base apply half of lattice strips in one direction. Egg wash and apply remaing strips at a 45 degree angle to create a diamond effect. Trim the lattice to fit and brush with more egg wash.
- Finally sprinkle with the cinnamon sugar.
- Return to the oven and bake until golden - approx. 20-25 minutes.
- Remove from the oven and allow to cool totally before removing from tin.