150g bramley apples, peeled and chopped into cubes
50ml apple juice
50g soft dark brown sugar
1 tsp ground ginger
50g unsalted butter, cut into 1–2cm cubes
*for the toffee sauce*
*For the toffee sauce*
120ml double cream
55g butter
25g light brown sugar
1 tbsp golden syrup
1 tbsp black treacle
Instructions
*to make the pastry*
I used a food processor but of course you can make this by hand using the rubbing in method
Sift the flour into the food processor, add the butter, icing sugar and egg and about 2 tbsp cold water Turn on the food processor and watch the mixture bind and come together, away from the sides, to make a dough. If you need more water add 1 tbsp at a time.
Wrap the dough in cling film and chill in the fridge for at least 30 mins while preparing the filling.
Preheat the oven to 180C/160oC
Once the dough has rested, cut it into two pieces, roughly ⅓ and ⅔.
Roll out the larger piece on a lightly floured work surface. Line a 20cm/8in pie dish with the pastry, leaving any excess pastry hanging over the edge.
Now add your filling ingredients
Roll out the remaining pastry and cut it into nine long strips, roughly 1cm wide. Now add these strips to the top of the pie filling to create a lattice effect. Use a pastry brush dipped into water as the glue to stick the pastry strips to the pie sides. Press the ends of the strips to the pastry base to secure.
Bake for 15 minutes, then turn the oven down to 160C/140oC and cook for a further 20 minutes.
*how to make the toffee sauce*
Place all of the ingredients into a non stick pan over a medium heat and bring to the boil while stirring often
As soon as it comes to the boil, remove and pour into a jug
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2017/10/cumberland-no-rum-nicky-gbbo-gbbobloggers2017.html