I saw Adam Byatt on Saturday’s Great British Menu making a stuffed whole apple pie and just had to give it a go myself. I’ve added sherry and french almond extract to mine to give it a little kick and flavour and think it complements the creamy custard and sweet apple well. Although it seems there are quite a few steps to the recipe it’s actually very simple to do but has great impact when delivering it to the table.
3 tbspn dry sherry
1 tbspn French almond extract
2 Braeburn apples
1 pack ready made puff pastry
Fresh ready made custard
1 egg (beaten)
1. Pop the sultanas, sherry and almond extract in to a bowl, give a good mix then cover with cling film and leave to soak for at least 4 hours.
2. Place 100g of custard in to a small dish and pop it in the freezer for 30 minutes.
3. Pre-heat the oven to 180 (fan assisted)
4. Peel and core the apple scrapping out some of the flesh to make a nice large hole ready for stuffing.
5. Lightly dust the work surface with flour and roll out the puff pastry to approx half a centimetre thick. Slice in to two large squares (large enough to wrap around the whole apple) and leave to one side.
6. Remove the custard from the freezer and stuff the core of the apple so that there is a little space left top and bottom then stuff the sultanas in to the top and bottom so that the hole is completely filled.
7. place each stuffed apple in to the centre of the pastry, bring together the edges, discard any excess, then using your hands carefully mould the pastry around the apple taking care not to have any gaps of tears.
8. Line the bottom of a baking tin with baking paper, place the apples on to the tin then using the tip of a sharp knife, make a small hole at the top of each apple to enable the steam to escape while cooking.
9. Brush the pastry of each apple with egg then place in the oven for 30 minutes.
10. Serve on a bed of cold custard and pop a clove in to the hole for visual effect 🙂