Sweet Pie Pastry
Mix the butter and sugar in the mixer on a slow speed until it just comes together, do not cream. Sieve the flour, baking powder and salt together and add half of it to the butter and continue mixing on the lowest speed until a smooth paste is formed, then mix in the rest of the flour. Gradually mix in the double cream until a smooth dough is formed. Turn the dough out onto a floured surface and mould to the required sizes for storage. Wrap in clingfilm and store in the fridge. Allow to rest for at least 2 hours before rolling.
Filling
Melt the butter in a heavy based saucepan, add the Bramley apples, vanilla, sugar and cook on a medium heat for 8-10 minutes until the apples are soft but not completely pureed. Add the cox’s apples and continue cooking until they are soft but not falling apart. Turn out into a roasting dish and spread the compote out, this will help to stop the cooking process more quickly.
Glaze
Place the egg whites into a bowl with the sugar and mix together.
To make the pie
Take the pastry out of the fridge about an hour before you want to use it. This will make it easier to work with.
Roll two balls of the pastry out to about ½ cm thick.
Grease or butter your pie dish. Line the base of the dish with one rolled out piece of pastry. Press the dough into the corners and leave some of the pastry overlapping the edge of the dish. Put the compote into the dish to just under the top.
Place the other rolled out pastry over the top to form the lid press your thumb on the edge and pinch the two pastries together.
Cut a hole in the top, use the smallest cutter from you set.
Brush the top with your egg white glaze and sprinkle a little extra sugar on top.
Bake in a pre heated oven at 180⁰c for about 20-25 minutes depending on the size of your pie.
Serve hot with custard or vanilla pie cream. Or try a slice cold for breakfast.
