Bramley apple and persimmon pie
Ingredients (serves 6-8)
For sweet pastry
- 112g caster sugar
- 224g unsalted butter
- 336g soft flour
- 1 free range egg
- Zest of 1 lemon
For the filling
- 4 ripe persimmons, quartered, peeled and sliced into wedges
- 3 Bramley apples, peeled, cored and sliced into wedges
- 50g unsalted butter
- 100g caster sugar
- 1 free range egg yolk
- 50ml whole milk
- Granulated sugar for sprinkling
For the sweet pastry:
- Cream together the sugar, butter and lemon zest then add the beaten egg, a little at a time.
- Gently work in the flour to form smooth dough, making sure that you do not overwork.
- Chill for a minimum of two hours.
For the Bramley apple and persimmon pie:
- Preheat the oven to 200°C and line a 20cm pie/flan dish with butter and greaseproof paper.
- Gently stew the apples in a medium pan over a moderate heat with the butter and sugar for ten minutes.
- Divide the pastry into two pieces and roll both out to a depth of 3-5mm. Place one of the pieces into the lined pie dish and trim off the excess pastry, ensuring that all cracks are filled.
- Layer the persimmon slices with the cooked Bramley apples into the pie dish and top off with the second piece of rolled out sweet pastry.
- Press down the edges to seal and trim off excess pastry using a knife and flute the edges with a pinching action using your fingers and thumb.
- Make an egg wash with the yolk and whole milk and brush over the top of the pie. Sprinkle with granulated sugar and place in the oven for 20-30 minutes or until golden brown.
- When cooked, leave to cool slightly before turning out.
Best served with double cream or custard while still warm.