Mark Aisthorpe's baked apple pie with custard recipe
Apple pie is such a classic that it’s hard to see how it can be improved. This recipe, however, manages to take it to another level, showcasing each individual fruit by encasing it in crisp, buttery pastry.
It’s the creation of chef Mark Aisthorpe, who represented North East and Yorkshire as a finalist on the Great British Menu in 2022. Mark, who owns two AA-rosette restaurant The Bulls Head in Holymoorside, Derbyshire, has teamed up with JAZZ apples to highlight the versatility of the fruit and encourage people to reduce food waste. It’s estimated that around 800,000 apples are binned every day.
Serve these individual pies still warm from the oven, topped with a generous glug of custard or a big scoop of vanilla ice cream.
Things to note:
You’ll need to chill the dough for 30 minutes.
You can use store-bought granola and custard to serve, or find our recipe for homemade custard here.
Ingredients
For the pastry- 300 g plain flour
- 150 g butter
- 50 g icing sugar
- 1 egg yolk
- 4 apples (we recommend JAZZ Apples for this recipe)
- 20 ml rum
- 2 oranges, zested
- 30 g hazelnuts, halved
- 0.5 tsp mixed spice
- 50 g raisins
- 25 g butter
Details
- Cuisine: British
- Recipe Type: Baking
- Difficulty: Medium
- Preparation Time: 40 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Place the flour and butter in a bowl and mix with your fingertips until you have a crumble. Add the zest of 1 orange and the icing sugar (powdered sugar), then add the egg yolk and follow with the cold water in small amounts until you have a nice, pliable dough.
- Place the dough in the fridge for 30 minutes.
- Peel and core the apples.
- Place the 25g knob of butter in a pan and melt before adding raisins, mixed spice, orange zest, rum and hazelnuts, mix together and cook for 5 minutes.
- Stuff this mixture inside the cored apples and place in the fridge to firm up and cool.
- Pre-heat oven to 180°C/160°C fan/350°F/gas mark 4.
- Roll the pastry out to 3mm thick, cover the apple whole and wrap tightly. If you have time, make a small leaf shape out of the leftover pastry to sit on top.
- Brush with egg yolk and place on a baking tray. Bake for 20 minutes.
- Brush again with egg yolk, then bake for another 20 minutes until golden.
- To serve, place a handful of granola in a bowl, sit the apple pie on top and serve with custard on the side.
Recipe courtesy of JAZZ Apples, in collaboration with Mark Aisthorpe.
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