Deep Apple Sour-Cream Pie

Method

Pre-heat the oven to 200oC/400oF/Gas Mark 6. Roll out the pastry as thinly as possible on a lightly floured surface and use it to line a lightly greased loose-bottomed flan tin, 20-cm (8-inch) wide and 4 cm (11⁄2 inches) deep (see page 164). Prick the base here and there with a fork and chill for 20 minutes to rest the pastry and reduce shrinkage during cooking.

Line the pastry case with a crumpled sheet of greaseproof paper and cover the base with a layer of baking beans . Bake for 15 minutes until the pastry case looks cooked, then remove the paper and beans and return the case to the oven for 5 minutes or so until the pastry is crisp and biscuit- coloured around the edges. Remove and lower the oven temperature to 180oC/350oF/Gas Mark 4.

Peel, core and cut the apples into wedges. Place in a large bowl and toss in the lemon juice to prevent discoloration, then stir in the prunes and stem ginger. Whisk the caster sugar and egg until thickened, then gently whisk in 1 tablespoon flour and stir in the cream. Fold into the apple mixture.

To make the crumble topping, sieve the remaining flour and the cinnamon into a bowl, then stir in the muscovado sugar and rub in the butter until the mixture resembles fine breadcrumbs.

When the pastry case has cooled, carefully pour in the apple mixture, piling it high in the centre as the apples will shrink as they cook. Sprinkle the crumble on top in an even layer and bake for 45–50 minutes until the apple mixture is set and the crumble is lightly golden. Leave to cool in the tin for at least 5 minutes. Serve with custard, cream or ice-cream.