Spiced apple and meringue pie

serves 8

preparation time:
30 minutes

cooking time:
60 minutes

ingredients

400g (14oz) frozen shortcrust pastry, defrosted
700g (1lb 9oz) Bramley apple
125g (4 ½ oz) caster sugar
5ml (1tsp) ground cinnamon
½ lemon, juice and grated rind
2 Co-operative free-range eggs
baking paper

method

Preheat oven to 200°C, 400°F, gas mark 6. Roll out the pastry and line a 23cm (9in) loose-bottomed flan tin. Rest for 20 minutes in the fridge.

Line with baking paper and weigh down with baking beans. Bake blind for 10–15 minutes. Remove the paper and beans, and cook for 5 minutes more until lightly golden. Remove from oven, and reduce oven temperature to 180°C, 350°F, gas mark 4.

While the pastry is cooking, peel, core and cube the apples. Place in a saucepan with 25g (1oz) of the caster sugar, ground cinnamon, the grated rind and juice of half a lemon and 30ml (2tbsp) water. Cook for about 10–15 minutes until softened, then allow to cool.

Separate the eggs. Add the yolks to the apple mix. For the meringue, whisk the egg whites until stiff, and gradually add remaining caster sugar.

Spoon apple mix into the flan case, top with the meringue, then cook in the oven for 15–20 minutes until golden. Cool for a little while then serve, cut into slices.