Of all the apple pies I’ve made over the years, this is my favourite. The apples and raisins have a lovely sticky coating from the whisky and brown sugar, with just a hint of spice to bring the flavours together.
1 1/3 cups plain flour
pinch of salt
2 tablespoons icing sugar
100 grams butter, diced and chilled
1 teaspoon lemon juice
2 tablespoons cold water
1/3 cup raisins
3 tablespoons Drambuie, whisky or brandy
1 tablespoon butter
1 kilogram Braeburn apples
2/3 cup brown sugar
3 tablespoons cornflour
½ teaspoon ground cinnamon
¼ teaspoon grated fresh nutmeg
½ teaspoon sea salt
1 egg, beaten
raw sugar for sprinkling
icing sugar for dusting
24 cm pie dish
Preheat the oven to 180˚C.
Pastry: Put the flour, salt, icing sugar and butter in a food processor and process until it resembles coarse breadcrumbs. Whisk the egg, lemon juice and water together and pour onto the flour. Pulse until the dough just starts to come together. Tip onto the bench and form into a flat disc. Wrap in plastic wrap and chill until firm.
Filling: Put the raisins and Drambuie in a small saucepan and bring to the boil. Take off the heat, stir in the butter and leave to cool.
Peel, halve and core the apples then cut into 1 cm thick wedges. Combine the sugar, cornflour, cinnamon, nutmeg and salt in a large bowl and add the apples, tossing well to coat. Add the raisins and any liquid and toss again.
Tip the filling into the dish, scraping in any floury juices left in the bowl.
Roll the pastry out on a lightly floured bench to a 30 cm circle. Place over the apples and gently tuck the pastry down the inside of the dish, lightly pleating it to fit. Trim off any excess pastry and cut three slits in the top of the pie. Brush with the beaten egg and sprinkle generously with sugar.
Bake for 25 minutes until the top is golden brown and the apples are bubbling. Let the pie rest for 10 minutes before serving. Dust with icing sugar and serve with cream, custard or ice cream.