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apple plate pie with apples.

Apple Plate Pie

Janice Pattie
A sweet shortcrust pastry pie filled with a delicious apple compote. It's a classic fruit pie or tart baked on an ovenproof plate, perfect for a dessert at any time of year.
5 from 2 votes
Prep Time 10 minutes
Cook Time 35 minutes
Chilling and baking blind time 40 minutes
Total Time 1 hour 25 minutes
Course Baking, Dessert
Cuisine British
Servings 8
Calories 244 kcal

Equipment

  • 1 Food Processor (optional)
  • 1 Large bowl If not using food processor
  • 1 weighing scales
  • 1 Measuring spoons
  • 1 knife
  • 1 rolling pin
  • 1 Pastry brush
  • 1 dessert spoon
  • 1 23 cm (9 in) ovenproof plate
  • 1 Baking tray (sheet)

Ingredients
 

For the shortcrust pastry

  • 170 grams plain flour all-purpose flour
  • 40 grams ground almonds
  • 100 grams butter
  • 30 grams caster sugar superfine sugar
  • 1 large egg
  • 1 pinch salt
  • 1 tbsp water or more as required

For the filling

To finish

  • 1 tablespoon of milk
  • 1 tablespoon caster sugar

Instructions
 

Make the apple compote

  • Make the apple compote according to the recipe and leave to cool.
    apple compote

Make the pastry

  • Make the shortcrust pastry by putting 100 g (½ cup) butter, 170 g (1 cup) plain (all purpose) flour and 40 g (⅓ cup) ground almonds in a food processor.
  • Process until it resembles fine breadcrumbs.
  • OR in a bowl, rub the butter into the flour with your fingers until it looks like coarse breadcrumbs. Then stir in the ground almonds.
  • Stir in 30 g (2 tbsp) caster sugar and a pinch of salt, then add the egg and pulse to bring the mixture. Add water if it seems a little dry (or bring together with a knife).
  • Knead only very lightly, then wrap in clingfilm and chill in the refrigerator for at least 20 minutes.

To assemble the pie

  • Pre-heat the oven to 180℃.
  • Divide the pastry into two pieces about ⅓ and ⅔ of the dough. Dust your work surface and the rolling pin with a little flour and roll out the smaller piece of dough.
  • Place the pastry the base of a 23 cm (9 in) ovenproof plate and trim the excess pastry with a knife.
  • Spoon the apple compote onto the pastry and spread it leaving about 2½ cm (1 in) of pastry around the edge. Brush the edge of the pastry that is on the plate with 1 tbsp milk.
  • Roll out the remaining ⅔ of dough to make lid for the tart. It should be slightly larger than the plate. Lay the top of the tart over the fruit compote and crimp the edge with your thumb and finger.
  • Trim the edge of the pastry.
  • Brush the pastry with milk.
  • Make two holes in the centre of the tart to let the steam out and then scatter over 1 tbsp of caster (superfine) sugar.
  • Put on a baking tray (sheet) and bake for 30-35 minutes or until light golden brown. Dust with more caster sugar if liked.
  • Serve warm or at room temperature with cream, custard, yogurt or ice cream.

Notes

If using ready-made pastry you will need 450g packet of all-butter shortcrust pastry.
 
 

Nutrition

Calories: 244kcalCarbohydrates: 28gProtein: 4gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 50mgSodium: 96mgPotassium: 70mgFiber: 2gSugar: 10gVitamin A: 362IUVitamin C: 0.4mgCalcium: 24mgIron: 1mg