A poor Summer but great apple yields this year from the three small trees in our garden, leading to a glut. Time to bake a cake!
We have an 8 inch (20cm) diameter baking tin with a removable base, about 3" deep giving an unrivalled opportunity to use as much apple as possible.
Weigh out 500g plain flour into a mixing bowl and add:
- 250g sugar
- 250g margarine and chop into sugar & flour
- 1 teaspoon baking soda, 2 teaspoons Cream of Tartar (makes 3 teaspoons of baking powder)
- 1 teaspoon of vanilla extract
- 3 eggs
Chill in Fridge for about 20 minutes to make more manageable (actually, I'm often too impatient for this)
- Divide ball of dough into three equal parts
- Roll out ball to cover base of a 8 inch (20cm ) diameter baking tin. One with a removable base and sides that unclip would be ideal
- Roll out the 2nd ball into a long sausage that will reach around the inside wall of the baking tin, spread to cover whole inside walls, joining the base at the bottom and making sure it reaches the brim of the baking tin.
- Peel, core and slice apples and fill up the cake tin in layers, adding sugar in between layers to sweeten. I also added some hand-picked blackberries. Continue to the brim.
- Roll out the last ball of dough into a lid and place on top of the tin, pinching together the top and the sides all around the brim to seal the pie.
- Pierce some holes in the pastry lid.
Test with a skewer (from the top) to see if the apples are fully cooked (i.e. soft). If there is still the resistance of uncooked apple, turn down the oven to about 160 deg C and continue, checking every so often till the centre is done.
Leave for a couple of hours to cool.
Good luck with removing the pie intact from the cake tin, I was fortunate!
Slicing into the pie, mine disintegrated into lumps of sweet pastry and juicy apple junks that were delicious when crowned with a ball or two of ice-cream.
Definitely a cake/pie for sharing - there was enough, not only for our family but several of the neighbours too.