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Classic English Apple Pie with Shortcrust Pastry
A luxurious English apple pie made in Harrods' Georgian Tea Room, featuring a buttery shortcrust pastry, a silky apple cream, and a cooked‑apple filling that stays perfectly moist without becoming soggy. Serves 8‑10 people.
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Critical Success Points
- • Rest the dough for at least 2 hours in the refrigerator.
- • Steam the apple compote for 4 hours to develop deep caramelisation.
- • Dry the cooked apples completely to avoid a soggy filling.
- • Bake at 200 °C for the full 1 hour 10 minutes until the crust is golden.
Safety Warnings
- • Handle the steam oven with care – hot steam can cause severe burns.
- • Use oven mitts when removing the hot pie from the oven.
- • Watch the pan while the apples are drying; the liquid can splatter.
- • Keep knives sharp and use a cutting board to avoid slips.
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