Add the bread flour, cake flour and butter to a food processor and blend. Make sure the butter is chilled. The flour should also be chilled for the ideal result.
When the mixture becomes crumbly like panko, it's ready. The butter should look coarsely chopped.
Add the cold water to the mix and set your food processor to pulse mode. If you don't have this mode just keep blending on and off until the water has been distributed evenly.
Gather the mixture into a ball and wrap with cling film before leaving to rest in the refrigerator for 1 hour.
Here is a more detailed recipe to make the puff pastry, Recipe ID: 590290. You can find out how to make it without a food processor here too.
Pre-heat the oven to 250°C. Peel the apples and remove the core before cutting them into 2cm thick wedges.
Coat the apples evenly with a layer of the sugar and cinnamon. If you mix these ingredients too early the apples will leak water, so mix just before putting in the oven.
Line the apple slices up on a baking tray without touching each other, and once the oven has finished pre-heating bake for 10 minutes. Leave to cool on the tray.
Dust a surface with flour and roll the dough out into a long rectangle shape as in the photo. Fold in three layers.
Rotate the pastry 90° and repeat this rolling and folding step twice more, rotating each time (total 3 times).
Roll the dough until 3 mm thick and use it to line a pie dish. Trim the edges and lay out your apple slices inside.
The excess pastry from step 11 will be used to decorate the top of the pie. I always roll the pastry out into a rectangle and then use a pie roller.
Arrange the pastry in a lattice pattern and once again trim off any excess.
Roll out those last pieces of excess pastry into a long, thin strip and use it to border the pie dish. Lastly, beat an egg and brush this over the top to glaze the pie.
I always make just enough pastry so that I don't waste any but if you're not used to making it or if you want to cover the top completely then please increase the amount of ingredients for the pastry by 1.5 - 2 times.
Bake in the oven at 210°C for 20 minutes and then at 180°C for a further 15 minutes.This time I used a 23 cm diameter pie dish so the pie is somewhat small.
Cut into whatever size you like and it's done Try putting some apricot jam on the top if you like.
Once out of the oven, the crispiness of the pastry combined with the sweet and sourness of the apples is to die for.
Story Behind this Recipe
Now that it's getting colder, it's the season for pie. And when I think of Jonathan apples that means one thing, apple pie. I'm not very good at using normal flaky pastry and the apples get soggy, so I always bake the apples first and make the pie like this.
If the pastry becomes too soft while carrying out these steps then please continue doing them while chilling the pastry in the fridge. The amount of apples you will need will change according to the size of the pie and apples. This pie isn't so sweet, so please adjust the sugar amount to make it sweeter if you wish.