Rated 5 out of 5 based on 3 votes
- 70 g sugar
- 3 x cloves
- 1 tspn water
Everyone loves a good apple pie, the pastry on this one is killer! The combination of the SR and plain flour gives you a pastry that is the type of country apple pie you have probably tasted but might not have known how to make.
6 large Granny Smith apples
½ teaspoon cinnamon
1 teaspoon water
(if you have any apple sauce lying around in the fridge you can stir that in as well, gives a nice subtle sauce to the filling)
225g cold butter, roughly chopped
80g caster sugar
245g plain flour
130g self-raising flour
1 and a half large eggs (or 2 small eggs) that has been lightly beaten (90g)
extra caster sugar to sprinkle on the pie top
1 The Filling
Peel and chop the apples into slices. Place the apple, sugar, cloves, cinnamon and water in a large saucepan. Cover saucepan and place over high heat. When the water in the mixture reaches a boil, reduce the heat to a simmer. Leave to steam on a gentle heat for around 10 mins.
What you are looking for is for the apple to be tender while still having a little resistance. (you don’t want a mushy apple pie, at the same time you don’t want a crunchy apple pie) Cooking the apples partially allow them to finish their cooking in the oven.
Remove from the heat and allow to cool.
2 ‘The’ pastry
Place butter, caster sugar and plain and self raising flour into a food processor. Pulse on a medium speed until the mixture resembles fine fresh breadcrumbs.
Add the egg and mix until the mix coheres. (don’t over do this stage or the pastry will be tough, just give the mixer a few bursts to combine and then that’s it)
Remove the dough and divide into two balls. One needs to be a little larger than the other (this will be the bottom, the smaller one will be the top. Flatten and cover with cling film, place in the fridge to allow the gluten to rest for 30 mins-1 hr.
Turn the oven on at 180c fan forced
Grease a 23cm diameter (top inside measurement), 2.5cm deep pie dish with butter.
Place the larger piece of pastry between two pieces of glad wrap and roll pastry out to form a 25cm diameter circle (pastry should be about 5mm thick).
Remove the top piece of glad wrap. Lift the pastry, still sticking to the remaining piece of glad wrap and flip onto the baking tin. Remove the cling film and lifting the edges up push the pastry into the join of the tin.
Use a rolling pin to roll across the top of the lip of the tin to remove the edges. Now do a little pressing on the edges using your thumb, when you are happy with the consistency, it’s time to fill your pie.
Deposit the apple filling into the shell and smooth using a palette knife. (This results in a smoother topped pie)
Now roll out the second disc using the same technique and flip the lid onto the top of the pie. Press the edges lightly together. Now use a sharp knife or palette knife to remove the edges.
With the edges removed you can now crimp the pie edges together and using some sharp scissors give the pie a v cut to allow the steam to escape.
The finishing touch is a generous sprinkling of castor sugar over the top, right now it’s baking time!
Place your pie into the preheated 180c oven for 25 mins and then reduce the temperature to 160c for another 10 minutes or until the pie is golden brown.
Remove and allow to cool.
Serve with cream or
ice cream or
All of the above ☺
Your family will want to give you a OOFBM Order of Australia baking medal, I don’t think that actually exists but it should!
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