The Ultimate Apple Pie - Try it you might like it!! Yields 2 large 8 pies DIRECTIONS AND HINT AND TIPS - CLICK ONTO EACH PHOTO For a lot of people the end of summer is a sad event. Not me. Im glad its Harvest time a special time of year for me as well as i like the smell of Autumn too, its just the best! Harvest time for me is Bramley Apple Pie time, my recipe is simple to make and simplicity is the key to all my baking. We have an abundance of fruits on our doorsteps to bake with like apples, blackberries, raspberries, blueberries, pear, damson and plumbs.........the list is endless! So get inspired to make a showstopper of a pie for the family treat. RECIPE FOR ENRICHED BUTTER PASTRY 375g plain or bread flour 250g unsalted cold butter, cubed Pinch of salt 50g icing sugar, sieved 75g caster sugar 2 eggs, beaten Directions to make: 1. Rub the butter into the flour, salt, icing sugar and caster sugar till fine breadcrumb stage 2. Add the beaten egg to just combine with a wooden spoon 3. Place the pastry in cling film and allow to firm up in a cold fridge for 30 minutes APPLE PIE FILLING 700g cooking apples (Bramley recommended) peeled, cored and quartered 2 tablespoons lemon juice 6 tablespoons cold water 1 level teaspoon ground cinnamon (optional but definitely recommended) 25g unsalted butter Milk or egg to glaze Caster sugar to sprinkle DIRECTIONS TO COOK AND ASSEMBLE 1. Simmer the prepared apples with the lemon juice and water in a large pan with a lid till soft 2. Add the caster sugar and cinnamon to the cooked apples, stirring well 3.Remove from heat and add the butter, then leave to cool in the pan before using 4. Roll out the cold pastry into 4 x 200g balls 5. Butter 2 x 8 cake tins or flan dishes 6. Roll out the pastry x 2 with plenty of dusting flour to cover and just overlap the baking tins 7 Divide the cold apple filling between the two pastry cases ( i like to add a chopped dessert apple on top of the cooked apple pie filling to add a crunch when baked) Also blackberries can be added at this stage on top of the cooked apples 8. Roll out the remaining pastry to make a lid for the pie, press the edges together and crimp and decorate as desired 9. Brush off any excess flour on the pastry, egg wash and bake in a preheated oven 200c / fan 180c / Gas Mark 6 for 25 -30 minutes until golden brown 10. Once baked, sprinkle with caster sugar and serve hot, doused in cream and get STUCK IN!!!
Posted on: Sun, 31 Aug 2014 17:00:01 +0000
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