Baker: Gabriella Morelli

Serves: 8-10
Prep time: 1 hour
Bake time: 50 mins
Flours used: Matthews Cotswold Maizebite, Matthews Cotswold Plain


  1. Beat the butter and sugar in the bowl of the mixer.
  2. Add the egg, the yolk and vanilla and beat together for 30 seconds.
  3. Add the flour and salt and mix until a soft ball is formed.
  4. Wrap it in clingfilm and chill for 30 mins.
  5. Wash, peel, core and slice the apples about 5 mm thick.
  6. Mix the sugar, cinnamon and apples in a large mixing bowl. Set aside.
  7. Roll out 2/3 of the pastry so that it can cover a 20 cm pie tin, 4 cm deep.
  8. Poke the pie base all around with a fork then fill with the sliced apples.
  9. Roll out the remaining pastry and cut out 10 stripes about 1.5 cm wide.
  10. Lay 5 stripes horizontally and 5 vertically. Cut off any excess.
  11. Brush the pie with the egg white then sprinkle with 1 tbsp of demerara sugar.
  12. Bake in a preheated oven to 190°C/170°C fan/gas mark 5 for about 50 mins.
  13. Let it sit for 10 mins before serving warm with some vanilla ice cream.
  14. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

Older Post Newer Post