Serves 8


Sweet Shortcrust Pastry – I suggest buying the pre-made pasty, saying you made it from scratch and have a gin and tonic instead.

Apple Pie Filling

6 large apples, peeled, cored and cubed

100ml of Graveney gin

20ml Lemon Juice

30g Plain Flour

100g Light Brown Sugar

1/4 Tsp of Ground Nutmeg

1 and 1/2 Tsp of Ground Cinnamon

2 Cloves

1 stick of Liquorice Root

For the top

100g Ginger Thins into fine crumbs

100g Light Brown Sugar

100g Plain Flour

80g butter, melted and slightly cooled

Serves: 8 people

Cooking time: 45 minutes

Let’s bake

To make the pie filling, add the apples, gin, lemon juice, flour, sugar, nutmeg, cinnamon, cloves and liquorice root to a large bowl and stir. Set aside and have that gin and tonic, allowing the apples to soak up the gin. That’s the apples and not you.

While that is soaking, make the topping by crushing up the ginger biscuits into a fine crumb. Combine with the sugar and flour and then add the melted and chilled butter. Mix well with a wooden spoon and then set aside.

When you are ready to make the pie, preheat the oven to 180C.

Take the shop bought pastry from the fridge (follow instructions) and roll out on a lightly floured surface until the dough is approx 3cm thick. Use a knife to cut out a circle of dough that is about 2cm wider than the bottom of your tart tin. Carefully place the dough in the base of the tin and cut any excess off the top.

Spoon the apple filling and the majority of the liquid into the crust, removing the cloves and liquorice root. Sprinkle over the crumble topping and then place the pie onto a large baking tray. Loosely cover the pie with foil and then place in the oven for 40 minutes. Remove the tin foil and then bake for a further 5 minutes or until golden brown on top.

Remove the pie from the oven and then allow it to cool slightly before serving. Serve with a large scoop of ice cream. Yummy.

Apple Pie.jpg