Thursday, April 26, 2007

Apple Pie

Serves 6 - 8

Filling Ingredients:

6-7 Granny Smith Apples
3/4 Cup Sugar
1 Tablespoon Plain Flour
1 Teaspoon Cinnomon
Pinch Salt
Pinch Nutmeg
30 grams Butter
1 Egg-white (lightly beaten)
Extra Sugar

Filling Method:

Peel and core apples and cut into thin slices. Place in a bowl and toss apples gently with sugar, flour, cinnamon and nutmeg. Spoon into pastry case and dot with butter. Roll out remaining pastry to cover filling, and press pastry edges frimly together. Trim edges, pressing into flute shape with fingers. Brush top with beaten egg white and sprinkle with sugar.

Make a few slits for steam to escape and bake in a pre-heated HOT oven (200C) for 1 1/4 hours or until pastry is crisp golden brown and apples are tender. If pastry begins to darken too much, reduce heat or cover top with foil. Serve warm with whipped cream; custard; ice cream.

Pie Crust Ingredients:

This quantity makes enough for the top and bottom crust of a 20-23cm pie plate.

2 Cups Plain Flour
Pinch Salt
1/2 Teaspoon Baking Powder
180 grams Butter
1 Egg-yolk
1 Tablespoon Water
1 Tablespoon Sugar

Pie Crust Method:

Sift Flour, Salt and Baking Powder in to a bowl. Rub in Butter with the fingertips until the mixture rsembles coarse breadcrumbs. Beat the Egg yolk and Sugar with the water and add to the flour mixture, mixing lightly until dough forms in to a ball. Do NOT knead, but wrap in plastic film and chill for 1 hour or so before rolling out on a lightly-floured surface. Put aside 1/3 of the pastry for the top. Roll out remaining pastry on a floured surface to fit a greased, 23cm pie dish.

Note: This quantity may seem small for a top and bottom crusted pie but I think pies are nicest when they have a large amount of filling and a crispy pastry.

(I found this recipe on a blog but have lost the URL - if it's yours, let me know so I can give you the credit for it....because it's absolutely scrumptious!)

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