Double shortcrust pie filled with sliced apple, dried fruit, brown sugar and sweet spices. Described by our correspondent Alex Bray (2017) as "Absolutely delicious. The orange makes all the difference!"


Banbury Applr Pie "The orange makes all the difference!"
Image: Alex Bray...


Original Receipt from Shipley Times and Express - Saturday 03 November 1928

A SEASONABLE DISH.
Banbury Apple Pie. -Butter a piedish, peel and core some juicy apples, put layer of apples in the dish with thick layer of chopped mixed candied peel, nicely cleaned currants, a little ground cinnamon and ground ginger. Pour over this little warm butter, then fill up the piedish with further layers of apples, candied peel, currants and flavouring. Add teacupful of boiling water and teacupful of sugar. Cover the pie with a nice short paste, bake in a hot oven for three-quarters of an hour. Brush the paste with milk, sprinkle freely with sugar and set the pie in the oven for a few minutes to glaze.


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12 oz plain flour
pinch of salt
6 oz butter
1 tbsp caster sugar
1 egg, lightly beaten
1 ½ lb cooking apples
juice of ½ lemon
4 oz sultanas
3 oz soft light brown sugar
pinch of ground cinnamon
pinch of freshly grated nutmeg
grated rind and juice of 1 orange
fresh milk, to glaze
caster sugar for sprinkling

Put flour & salt in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs.
Stir in the caster sugar, then stir in the egg & enough water to bind the mixture together.
Knead lightly on a lightly floured surface.
Roll out 2/3of the pastry & line a shallow pie dish.
Put apples slices in a bowl & sprinkle with lemon juice.
Layer apples, sultanas, brown sugar, spices & orange rind in pie dish, sprinkle with orange juice.
Roll the rest of pastry to form a lid, place on top .
Press edges together and trim, make a slit in the centre of the pie & brush pie top with milk to glaze
Bake in a preheated oven 400oF/200oC/gas mark 6 for 30 minutes, until golden brown.
Sprinkle top with caster sugar, serve hot or cold.