Baking with Manon: Rose and Apple Pie Recipe
For our Winter collection and our Rose Revival, our design team worked hard to reimagine our homewares collection. A big part of our heritage, having Cath in your kitchen and curating your own collection of prints over years was something we wanted to reclaim and build on. And so, our new homewares were created to be joyfully ever-practical, hand-painted to be little works of art.
To celebrate, we welcome back our good friend Manon LaGreve from 2018’s Great British Bake Off with another of her delicious recipes, worthy of any gbbo dessert week – this time, an Apple & Rose pie. A wholesome, comforting treat for when the cold nights draw in.
Manon’s Apple Pie Recipe
- 150g of salted butter (cold)
- 300g of plain flour
- 1 egg
- 2 tsp of water
For the filling:
- 10 apples
- 1 tsp rose water
- 20g of butter
- 50g of caster sugar
Make the pastry: in a bowl, crumble the butter into the flour with your hands. Make a well and add the egg and the water, gently mix the crumble in to start to create a ball of dough. Keep the dough in the fridge for later.
Make the filling: Peel and slice all of the apples. In a pan, melt the butter, then add the sugar and the apples. Cook on medium heat for 10-15 min, or until the apples are soft. Add the rose water then - be gentle, Rose water is very powerful in flavour, you can put less if wanted. Leave the filling to cool completely.
Divide the dough in two. Roll a circle of dough the same size as your Cath Kidston pie dish, and gently place the dough in. Spread the apple and Rose filling inside, it should nearly reach the top of the pie dish.
Roll the rest of the pastry and you can either simply cover your filling and close the pie, or make a lattice with the dough.
Keep in the fridge for 15 min then brush with one egg yolk to give it some colour. Cook at 180C fan oven (160C conventional) for 30-35min, until golden on top.