Advertisement - Continue Reading Below
For the pastry
- 100 g granulated sugar
- 250 g plain flour, plus extra to dust
- 150 g butter, chilled and cubed, plus extra to grease
- 1 medium egg, beaten
- 1 tsp. vanilla essence
For the filling
- 1 kg eating apples, such as Braeburn, about 6
- 1/2 tsp. ground cinnamon
- Finely grated zest 1/2 lemon
- 50 g sultanas
- 50 g caster sugar
- 4 Tbsp. dried breadcrumbs, we used Panko
- 1 medium egg, beaten, to glaze
To serve
- Double cream, softly whipped
- Step 1For pastry, briefly pulse sugar, flour and ¼tsp fine salt in a food processor. Add chilled butter and pulse until mixture resembles breadcrumbs (or, rub butter into flour mixture using your fingertips). Add egg, vanilla and 2tbsp cold water and pulse/mix until pastry just clumps together. Tip on to a work surface, bring together, shape into a disc and wrap in clingfilm. Chill for 1hr.
- Step 210min before the pastry is fully chilled, make the filling. Peel, core and halve the apples. Cut into 3mm (1/8in) slices. Mix in a bowl with the cinnamon, lemon zest, sultanas and all but ¾tbsp of the sugar. Set aside.
- Step 3Preheat oven to 180°C (160°C fan) mark 4 and grease a 20.5cm (8in) springform tin. Slice off 1/3 of the pastry and rewrap. On a lightly floured work surface, roll out remaining ⅔ pastry and use to line tin, or press into tin with fingers if it’s breaking while rolling – making sure the pastry comes 6cm (2¼in) up the sides of tin. Don’t worry if holes appear, this pastry doesn’t mind being handled, so patch away until you’re happy.
- Step 4Sprinkle breadcrumbs into base of the tin, then load in apple mixture, levelling as best you can. Re-flour surface and roll out remaining pastry (or work in sections). Slice into 1.5cm (⅔in)-wide strips, arranging in lattice pattern on top of filling. Reroll trimmings as needed – the pastry won’t suffer. Pinch edges to join and trim to neaten.
- Step 5Brush lattice with beaten egg and scatter over the reserved sugar. Bake for 1hr 20min, until deep golden. Cool in tin on a wire rack for 45min. Remove from tin and serve just warm or at room temperature with softly whipped cream.
To store Once cooled, store covered at room temperature for up to 2 days.
Per serving
- Calories: 344
- Protein: 5g
- Fat: 14g
- Sat fat: 8g
- Carbs: 48g
- Sugars: 25g
- Fibre: 3g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
