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Dorset apple pie

An apple pie with a difference as the crust is enriched with egg and so it is the filling.


1 c flour (all purpose)
1 pn salt
4 T butter ( for the crust, about 1/2 stick)
1 t sugar (for the crust)
1 egg (beaten)
2 T butter (for the sauce)
1 c milk
2 T sugar (for the sauce)
1⁄2 lb apple (cooking apples, peeled, cored and sliced)


Prepare the sauce

  1. Melt butter in a pan on low heat and stir in cornstarch.
  2. Add milk to the pan. Heat, stirring continuously, until the sauce thickens and boils. Set apart and let it cool down.

Prepare the crust

  1. Heat oven to 350º F.
  2. Sieve the flour and salt into a bowl. Rub in the butter and stir 1 teaspon sugar.
  3. Mix in sufficient beaten egg to make a soft, not sticky dough.
  4. Roll out and line a flan round pan, 8 inches, with the dough.
  5. Bake blind for 15-20 minutes. Reserve.

Finish the pie

  1. Stir egg yolk, 2 tablespoons sugar and vanilla extract into the sauce. Pour this rich sauce into the part-baked pie crust.
  2. Arrange the apple slices onver the sauce.
  3. Mix brown sugar and cinnamon and sprinkle over the apple.
  4. Bake for 20 minutes at 350º F.
Total time
1 hour
Cooking time
Preparation time
6 servings
moderate, baking
fruit, dessert
British food recipes
Food in Europe