Phil Vickey’S Bramley Apple Spiced Meringue Pie

Directions

• Pre heat the oven to 200°C/gas mark 6.
• Place the butter, flour and salt into a food processor and blitz until you have fine breadcrumbs. A food processor makes great pastry, but if you do not own one then just make the pastry the normal way.
• Add the egg and ‘pulse’ until the paste starts to come together, then add a little water and mix to a soft dough. Do not over work – you may need to chill the pastry slightly if it’s warm or you have a hot kitchen.
• Roll out the lightly floured pastry trying to keep a rough disc shape of about 30cm wide.
• Roll up the pastry on a rolling pin and unroll over a 25cm x 2cm deep flan ring with a loose bottom. Line carefully and decorate the top edge.
• Prick the base with a fork and line with greaseproof paper, fill with baking beans and cook ‘blind’ for 20 minutes to set the pastry.
• Meanwhile, peel and core the apples and cut into 2cm pieces, place in a saucepan and add the lemon juice, zest, water and cook over a low heat until broken down and pulpy. Then cool slightly for 10 minutes.
• Once the pastry is ready, carefully remove the beans.
• Beat the egg yolks into the slightly cooled apple puree, add the butter, sugar and stir until melted.
• Pour into the flan ring and pop into the oven and cook until just set (about 25 minutes). Then remove from the oven and turn the oven up to 230°C/gas mark 8.
• Place the egg whites and cream of tartar into a mixing bowl and whisk until foamy.
• Add the caster sugar and whisk at medium speed until very firm and glossy, then finally stir in the icing sugar and mixed spice.
• Pipe or decoratively spoon the meringue onto the flan.
• Sprinkle with a little granulated sugar.
• Carefully place back into the oven to brown slightly.
• Remove and cool completely, then serve in large wedges with vanilla ice cream.