Traditional Sloe Gin and Apple Pie Recipe
This luxurious sloe gin and apple pie combines tart Bramley apples with the deep, botanical notes of plum-like sloe gin. Wrapped in a flaky, golden pastry, it is the ultimate warming dessert for the autumn and winter months.
- Prep
- 30 min
- Bake
- 45 min
- Serves
- 8
- Level
- Medium
- Per serving
- 420 kcal
Method
Preheat your oven to 200°C (180°C fan/Gas Mark 6).
Peel, core, and slice the apples into thick wedges. Place them in a large bowl and toss with the light brown sugar, cinnamon, and ground cloves.
Pour the sloe gin over the apples and let them macerate for 15 minutes. Drain the excess liquid into a small saucepan.
Simmer the drained liquid over medium heat until reduced by half. Mix the cornflour with a teaspoon of water, stir it into the reduction until thickened, and then pour this syrup back over the apples.
Roll out half of the pastry on a lightly floured surface and line a 23cm pie dish. Fill the dish with the apple mixture.
Roll out the remaining pastry to create a lid. Dampen the edges of the bottom crust, place the lid on top, and crimp to seal. Cut a small cross in the center to allow steam to escape.
Brush the top of the pie with beaten egg and sprinkle generously with granulated sugar.
Bake for 40-45 minutes until the pastry is a deep golden brown and the apple filling is bubbling through the vent.
Notes from the kitchen
Use a high-quality, craft sloe gin for the most intense berry and botanical flavor.
If the pastry edges brown too quickly, loosely cover them with a ring of aluminum foil halfway through baking.
For a better texture, ensure your apples are sliced to an even thickness so they cook at the same rate.
