Supplies
- 4 Bramley apples
- 1 tbsp warm water
- 2 tsp cornflour
- 1 tbsp demerara sugar
- 2 tbsp unsalted butter
- Juice of 1/2 a lemon
- 1 tsp cinnamon, plus more for sprinkling
- 1 pre-rolled sheet shortcrust pastry
- 1 egg + 1 tbsp milk for egg wash
- 1 tbsp demerara sugar
- Caramel sauce, to serve
- Vanilla ice cream, to serve
Steps
- Preheat oven to 180 C. Slice the tops off the apples and scoop out the flesh - leaving behind a hollowed out apple. Dunk into lemon water to keep the colour whilst you prepare the filling.
- Chop the flesh into chunky dice and toss with the cornflour. Place in a pan with the warm water, butter, lemon juice, cinnamon and sugar and cook until the apple is tender and the sauce has thickened slightly.
- Butter a roasting tray and place the hollowed out apples inside. Spoon the apple filling inside the hollowed out apples.
- Place the pastry on a floured surface and cut out circles with a round cutter that fits on top of the apples. Use a knife to cut some leaves for decoration.
- Place a pastry round on top of the apples and decorate with the the pastry leaves. Brush the pastry with the egg wash and sprinkle over the demerara sugar.
- Bake in the preheated oven for 20 - 25 minutes until the pastry is cooked and golden. Serve with caramel sauce drizzled over and vanilla ice cream.