Posted by admin on Oct - 4 - 2012 under Uncategorized
You will need...
  • the pastry
  • 240g self raising flour
  • 90g caster sugar
  • 120g cold butter
  • 1 egg yolk
  • 1 tbsp cold water
  • the filling
  • 800g of cooking apples
  • 2-3 tbsp caster sugar
  • 2tbsp cold water
Prep time: 60 mins Serving: 6-8 people

Peel the apples and cut them into quarters, carefully removing the core and the pips. Slice the apples roughly and put them into a saucepan. Add the sugar and the cold water. Let the apples cook slowly over a low heat – should take about 20mins.

Sift the flour into a large mixing bowl. Add the sugar and mix it in. Cut the cold butter into small cubes and add it to the bowl. Use your fingers to rub the butter into the flour mixture. Keep rubbing between your thumb and fingers until the butter is rubbed in – it shouls look like course breadcrumbs. Make a well in the middle and mic the egg yolk in with a knife. Add the tablespoon of cold water. Dust you hands with a little flour and press the pastry together until it forms a ball. It will take a few minutes to do this.

Making the Pie.
Dust the work surface with some flour and put half of the pastry dough onto it. put a litle flour on a rolling pin and roll the flour out. Roll the pastry into a shape, just a little bigger than the dish you are using. Roll the pastry up on to the rolling pin and then onto the dish. Trim around the edges with a knife.

Sprinkle a little sugar on top of the pastry. Then spread out the cooked apples. Put a small blob of butter on top of the cooked apples. Beat the egg in a small bowl and brush around the edge of the pie dish. Roll out the rest of the pastry. Roll it up onto the rolling pin then unroll it ontop of the apples to cover the pie. Brush the top of the pie with a little of the beaten egg.

Place on the middle shelf in the oven at 190°C for about 40minutes until the pie is golden brown and crispy on top. Sprinkle the top with a little extra caster sugar.

Category:    Food:

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