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Carrier apple pie

Robert Carrier's apple pie, as we remember it, passed down by Gwen Sims.  The interweb found a similar mix on La Souvigne (2013), described as 'English Apple Pie' - in English & French.

A double crusted pastry pie
4/5 cooking apples
Far too much sugar - 4oz
More soft brown sugar - 2oz
1 tablespoon flour
½ teaspoon cinnamon
¼ teaspoon nutmeg
Zested peel of ½ orange and ½ lemon, plus the juice of both
Sultanas and raisins as required
A knob of butter

* Soften the peeled apples in a saucepan over a low heat, sprinkled with the juice of the lemon - or microwave until starting to soften.
* Prepare the sugar mixture: combine the sugars, flour, spices and zested peel.
* Into the pie pastry base (rubbed with white sugar), layer the softened apple and sugar mixture, adding a handful of sultanas and raisins if required. Three or more layers works well.
* Top the apple and sugar mixture with butter and juice of the orange. Finish with the pastry cover, decorate and provide holes to let out steam. Sprinkle any remaining sugar over the lid.
* Bake in a medium oven 325°F for 25 minutes or until golden brown.