Wednesday, 14 October 2015

Apple Pie

220 deg.C for 20 mins. then  190 deg.C for approx. another 20 mins. till golden.

1.1/2 cups self-raising flour (or half plain and half self-raising)
1 cup of butter
1/2 cup of sugar
2 eggs

2 tablspns. jam of choice (apricot, plum etc.)

2 lbs. cooking apples - peeled and roughly chopped (better if they're smallish - they take less time to cook through - I use my food processor to chop them.)
3/8 cup (3ozs.) sugar - or to taste
1/4 cup of sultanas
juice and rind of 1 lemon
1 tsp. cinnamon
1 oz. flour
1/2 oz. melted butter
sugar to sprinkle

1. Rub the butter into the flour until breadcrumbs.
2. Add the sugar, then add 1 egg and 1 yolk and make into a stiff dough, - (save the spare egg white for glazing)
The pastry can be made in a food processor or using the dough hook in the larger kitchenaids.  You can wrap and chill the pastry while putting the filling ingredients together.
3. Divide the pastry into 2 - one slightly larger than the other.
4. Roll out the slightly larger piece  
(using kling film is good, but may need to sprinkle with a little flour).
Grease your dish/tin (approx. 9"x12"x1" deep) and place the pastry carefully inside, gently pushing into the sides.   
Dont worry about trimming it - this can be done when the lid is put on.
5. Spread the jam onto the base - carefully.

6. Mix the rest of the filling ingredients together and place inside the pastry.
7. Roll out the lid, wet the edges of the pastry base and carefully place the lid on top.  Trim.
Either crimp the edges together with your fingers, or use a fork.  Make a small hole in the centre.
8. Brush with beaten egg white and sprinkle with sugar.

Note: you could also cut out pastry circles, place in some of the filling, reseal the pastry - and have smaller pasties - but check the cooking times.


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