Matt comes from a family of home-bakers. I’ve written before about how Granny used to make hundreds and hundreds of mince pies at Christmas, selling them to friends and neighbours. Her skills extended to apple pie too – the apple trees in their garden (presumably planted by Grampy) produced a massive crop and so Granny would turn the windfalls into foil-wrapped bakes that she supplied to her loyal following of customers.
Granny and Grampy’s house – note the apple trees and rows of chrysanthemums at the back
Matt’s family playing next to those amazing apple trees. Granny is wearing the blue cardigan.
Granny passed away in 2017, and her house and the apple trees are now sold, but her apple legacy lives on. Matt’s Mum, Jean, carries on the tradition with her perfect, melt-in-the-mouth apple plate pie. She made one at Christmas which Harry practically inhaled, it was so good, and I couldn’t help but compare this masterclass of good, old-fashioned pastry work with my rather clunky attempts. Plate pies are uncommon now, with restaurants and bakeries seeming to prefer the deep-dish American-style pie. If I make an apple pie it’s always deep, and the all-butter pastry that I make is tasty but prone to shrinking and can easily teeter over the edge to toughness. Jean’s pastry (and my Mum’s, come to that), remains crumbly and light. “What’s the secret?”, I asked.
Jean’s perfect pie
Jean replied: “The answer is lard. And margarine.” Marg! I can not remember the last time I had a block of margarine in my fridge. But then I recalled that at school, I was taught to make shortcrust with the combination of lard and margarine, NEVER butter. I had to think that the older generation of bakers may be onto something. And so, in the spirit of honouring the wisdom of our fore-mothers, I decided to have a go at making the famous Apple Plate Pie.
Jean explained that she used the ratio of half-fat to flour in her pastry, and that the fat is 50% lard and 50% Stork. So for one pie, she would use 12oz of flour, 3oz lard and 3oz Stork. In modern language that’s 300g flour, 75g lard and 75g Stork. Incidentally she also texted that I should use self-raising flour, which I instantly forgot, so I used plain. Simply whizz the flour with the cold fat in a food processor until thoroughly combined. This step is important – I have always rubbed fat into flour using my fingers in some mis-guided attempt at authenticity, but it leads to uneven lumps of fat that make for flaky, rather than short, pastry. The food processor gives a far superior result.
Blitz plain flour with Stork margarine and lard, using the food processor
Jean never uses the food processor to mix the water, preferring to use the classic round-knife method. So turn the mixture out into a bowl, add a few tablespoons of cold water and cut in with a table knife. (If you’ve got one of those knives with the white, faux-ivory handle, so much the better.) Once the mixture looks claggy then use your hands to bring it to a dough. It comes together in seconds. Give the pastry a very subtle knead to ensure everything is combined, then flatten out and put to one side. Jean usually uses her pastry straight away but I prefer to chill mine while I make the filling.
Cut cold water in with a round-edged knife and mix to a dough, then flatten and chill
On to the filling. Bramley apples are the thing to use – although one of mine was rotten inside so I substituted a few Braeburns, which turned out just fine. Peel, core and then slice the apples into chunky slices – if you want a smoother filling, like Granny used to, just slice the apples more finely. Two big bramleys should be sufficient for one pie, or 1 bramley and 2 smaller eating apples.
Meanwhile, prepare the filling – chop a few bramley apples to coarse slices
Pile the fruit into a pan with a tablespoon of sugar, a tablespoon or two of water, then cook over a low heat until pulpy. Give it a taste and if it needs more sugar, add it now.
Cook the apples with sugar and water until pulpy
Remove the apples from the heat and chill for half an hour or so, until cool. I’ve learnt from previous disasters to never put hot fruit on cold pastry so trust me on this one – apples in the fridge. My apples cooked down into a dry-ish pulp but if they turn out very wet, use a slotted spoon to remove the bulk of the fruit from the water.
Chill the finished apple filling
Now we make the pie. Pre-heat the oven to 180c and find yourself an ovenproof plate, about 20cm/8inches in diameter. I use a pleasingly retro white enamel one. There’s no need to grease the plate. Slice the pastry in half, then roll out the first half into a circle large enough to cover your plate. Lay it on the plate and lightly mould down the sides and edges.
Roll out the pastry to cover the base of an 8-inch oven-proof plate
Spread the apple filling on top. Don’t over fill here – any leftover fruit can be used for something else. Keep the fruit level with the sides of the plate, no higher.
Spread your chilled filling on top
Roll out the remaining pastry and place on top. Use your thumbs to press the pastry edges together, then use a sharp knife to trim the edges. Finally, slit a small hole in the centre to allow the steam to escape. Neither Jean nor Granny ever glaze their pie, so I didn’t either.
Cover with remaining pastry, seal and cut a steam vent in the middle
Bake at 180c for about 40 minutes until golden and obviously cooked through. When done remove from the oven and immediately sprinkle with caster sugar, then leave to cool slightly. Any leftover pastry can be used to make tarts, turnovers, cheese straws, cinnamon straws….whatever you fancy.
Bake at 180c for about 40 minutes or until golden, then dust with caster sugar. Use any leftover pastry for tarts or pasties! (Apologies for bad light…the finished pie was not ready until night-time)
The verdict? Excellent attempt! This is the best pastry I’ve made in years. I’m not saying it’s up there with Granny or Jean’s version, but I’m pleased with my efforts. It’s very important to me to take a family tradition and introduce it to my son, even if I’m not a Foster. My mum also makes plate pies though hers tend to have redcurrants in them – for me, this simple, comforting pudding is the taste of Sundays, Desert Island Discs and Antiques Roadshow. Food is such an important part of how families, and memories, are made.
Apple Plate Pie
Makes 1 20cm / 8inch pie
300g plain flour
75g margarine (I use Stork)
2 large bramley apples or 1 bramley and 2 eating apples such as braeburn
To make the pastry, blitz the flour, lard and margarine in a food processor until thoroughly combined. Tip into a bowl. Add a few tablespoons of cold water and draw together with a blunt-edged knife until claggy – add more water as required. Bring the mixture together with your hands. Knead lightly to combine then press into a disk, wrap and refrigerate.
To make the filling, peel, core and slice the apples into thin slices. Tip into a pan with 2 tablespoons of water and 1 tablespoon sugar. Cook on a medium heat until pulpy. Taste and add more sugar if required. Chill for at least 30 minutes, until cool.
Preheat the oven to 180c and have ready your oven-proof plate. Roll out half the pastry and use to line the base of the plate. Spread the filling on top, until level with the sides of the plate. Roll out remaining pastry and place on top, sealing the edges with your fingers. Trip the edges with a sharp knife. Cut a vent hole in the top. (Use any remaining pastry to make tarts, cheese straws etc).
Bake for 40 minutes until golden. Sprinkle with caster sugar when hot. Serve hot or warm with cream, custard or ice cream.
Also this week:
Cooking and eating: Pheasant braised in spiced orange juice, baked sausage ragu pasta, beef bourguignon pie, go-to chocolate muffins.
Reading: The Nordic Baking Book by Magnus Nilsson, Today We Die A Little – the biography of Emile Zatopeck by Richard Askwith, a re-reading of The Light Years by Elizabeth Jane Howard for some Cazalet family escapism.
Also: Back to work properly after the pre-Christmas lull. Ordering this year’s cut flower and veg seeds. Using the NHS for my continued hand, foot & mouth issue and Matt’s dodgy chest.