Preparation: 20 minutes
Cooking: 50 minutes
- 200ml Aspall Draught Suffolk Cyder
- I cinnamon stick
- 100g/40z caster sugar
- 675g/l½lb cooking apples, peeled, cored and sliced
- I (375g) pack ready-made sweet short crust pastry
- 4 English eating apples, peeled, cored and sliced
- I tbsp icing sugar
Preheat the oven to 200˚C (Gas Mark 6)
1. Place the cyder, cinnamon stick and caster sugar in a large heavy base pan. Bring to the boil, stirring until the sugar dissolves, then increase the heat and simmer for 5 minutes or until syrupy. Pour half into a bowl and set aside.
2. Add the cooking apples to the syrup (and cinnamon stick) in the pan, stir well then bring to the boil. Cover and simmer for 5 minutes or until the apples are soft and pulpy.
3. Leave to cool. Discard the cinnamon stick.
4. Roll out the pastry on a lightly floured surface and use to line a 20cm/8in wide 4cm/l ½ in deep fluted flan tin. Line with greaseproof paper and half fill with baking beans. Bake for 20 minutes, removing the paper and beans for the final 5 minutes of cooking.
5. Spoon the cooked apple over the pastry base. Arrange the sliced apples on top in a concentric design. Sift over the icing sugar and bake for 20-25 minutes or until the apples are tinged brown. Remove from the oven, brush over the reserved syrup and allow to cool for 20 minutes.
6. Carefully remove the sides from the tin and transfer to a serving plate. Serve in wedges with crème fraiche or lightly whipped cream.