Jersey Apple & Black Butter Pie

A classic apple pie with a unique twist, using Jersey Black Butter (Beurre Noir) to enhance the apple flavor and local Jersey ingredients.

Prep Time

30 minutes

Total Time

1 hour 20 minutes

Calories

3970 kcal

Difficulty

Medium

Equipment

4 items

Cost

£1.11/serving

Season:

🌸 Spring•🍂 Autumn

Meal Type:

Lunch•Dinner

Cuisine:

Jersey

Ingredients

Servings

300gPlain Flour(For the pastry)

£0.25

150gJersey Butter(Cold, cubed, for the pastry)

£1.75

2tbspIcing Sugar(For the pastry)

£0.15

4tbspJersey Milk(Cold, for the pastry)

£0.20

1kgApples(Mixed variety of local Jersey apples, peeled, cored, and sliced)

£2.00

150gJersey Black Butter(Adds a deep, rich flavour)

£3.50

50gCaster Sugar(Adjust to taste depending on the sweetness of the apples)

£0.10

1tspGround Cinnamon(Optional, to enhance the apple flavour)

£0.10

0.5tspGround Nutmeg(Optional, to enhance the apple flavour)

£0.05

1mediumJersey Royal Potatoes(Peeled and finely grated, used as a thickening agent)

£0.30

1largeEgg(Beaten, for egg wash)

£0.30

1tbspLemon Juice(To prevent browning of the apples)

£0.15

Total Cost

£8.85

£1.11 per serving

Instructions

1.
**Make the pastry:** In a large bowl, rub the flour and butter together with your fingertips until the mixture resembles breadcrumbs. Stir in the icing sugar.
2.
Gradually add the cold Jersey milk, a tablespoon at a time, mixing until the dough just comes together. Be careful not to overwork the dough.
3.
Form the dough into a disc, wrap in cling film, and chill in the fridge for at least 30 minutes.
4.
**Prepare the apple filling:** In a large bowl, combine the sliced apples, Jersey Black Butter, caster sugar, cinnamon, nutmeg, lemon juice, and grated Jersey Royal potato.
5.
Preheat the oven to 200°C (180°C fan/Gas Mark 6).
6.
Divide the pastry into two pieces, one slightly larger than the other. On a lightly floured surface, roll out the larger piece of pastry to fit the base and sides of the pie dish.
7.
Carefully transfer the pastry to the pie dish, pressing it gently into the corners. Trim any excess pastry.
8.
Pour the apple filling into the pastry-lined pie dish.
9.
Roll out the remaining pastry to form the pie lid. Cut a few slits in the lid to allow steam to escape.
10.
Brush the edges of the pie with beaten egg. Carefully place the pastry lid over the filling, pressing the edges together to seal.
11.
Trim any excess pastry and crimp the edges to create a decorative finish.
12.
Brush the top of the pie with the remaining beaten egg.
13.
Bake in the preheated oven for 40-50 minutes, or until the pastry is golden brown and the filling is bubbling. If the pastry starts to brown too quickly, cover it loosely with foil.
14.
Let the pie cool slightly before serving. Serve warm with a dollop of Jersey cream or Jersey ice cream.

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My Notes

Nutrition Information

Nutrition per serving (220g)

3970 kcal / 16610 kJ

Carbs

520g

200% of RDA

Fat

190g

271% of RDA

Protein

58g

116% of RDA

Detailed Breakdown

Fibre

48 g

160% of RDA

Sugar

250 g

278% of RDA

Sodium

150 mg

7% of RDA

Saturated Fat

120 g

600% of RDA

Chef's Tips

For a richer flavour, add a tablespoon of Jersey cream to the apple filling.

If you don't have Jersey Black Butter, you can use a teaspoon of molasses or dark brown sugar to add a similar depth of flavour.

To prevent the base of the pie from becoming soggy, blind bake the pastry case for 15 minutes before adding the filling.

Allow the pie to rest for at least 15 minutes out of the oven after baking before serving to allow the filling to set slightly and make it easier to slice.

Cooking Equipment

Oven

Stove

Rolling Pin

9-inch Pie Dish

Wine Pairings

No wine pairing suggestions available for this recipe.

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