OK, some of you are going to notice a theme here: Apple and blackberry crumble, Apple lattice and tomorrow’s post, Mini Apple pies. You get the picture. I love apples.
I came victim to these while wandering down the fruit isle to spot a colony of gorgeous bramleys. I couldn’t resist. Allow knowing I was already loaded with homework, I bought the temptresses of the supermarket and with them, some ready-to-roll puff pastry (yes, I cheated).
For the filling:
- 2kg bramley apples, peeled, cored and sliced
- 125g caster sugar
For the topping:
- Thawed sheet of puff pastry
- 1 tbsp demerara sugar
- 1 egg or milk, to glaze
- Preheat the oven to 200°C/400°F/Gas 6.
- Place the apples and sugar into a pan, filled with four or so table spoons of water; cover with a lid and simmer for 10 minutes. Take off the heat and cool when the apples are beginning to soften, you don’t want them too mushy yet!
- Roll out most of the pastry and line a dish or tray with it, spooning on top, the apple mixture.
- With the rest of the pastry, cut it into strips, long enough to reach across the dish. Arrange them horizontally, 1cm apart and repeat the other way to create a lattice. Glaze the rim and the strips with beaten egg or milk and a pastry brush, ensuring not to get much on the apple. Finally, sprinkle the sugar on top.
- Bake until golden – usually 35 – 40 minutes and serve.