Ingredients
-
340 gm Short
crust Pastry
Filling:
- 700 gm cooking apples
- 50 g Sugar
- 50 g dark soft brown
sugar
- finely grated rind and juice of half lemon
- 1 tbsp flour
- 15-25 g Butter
- Pinch of freshly grate nutmeg
-1.25ml ground cinnamon
- 50 g. sultanas
- finely grated rind and juice of half orange
To Finish:
- Caster sugar for sprinkling.
For Short crust Pastry
- 340g plain flour
- pinch of salt
- 150g. butter chilled
and diced
|
1.
Roll out two thirds of the
pastry on a lightly floured work
surface and use to line a 23 cm (9 inch) pie dish. Chill in the refrigerator
for 30 minutes together with the remaining dough wrapped in cling film. Meanwhile to
make the filling, peel quarter and core the apples. Slice them thickly into
a bowl of cold water to which lemon juice has already been added.
2. Mix the sugar, flour, nutmeg, cinnamon, lemon and orange
rinds together and sprinkle a little of this onto the pastry lining.
3.
Cover
the base of the pastry lining with half the sliced apples, then sprinkle
with half the sultanas and half the remaining sugar mixture. Repeat using
all the apples, sultanas and sugar. Sprinkle the fruit with orange juice and
dot with butter.
4. Roll out the remaining pastry and use it to cover the pie. Sealing the edges
well. Slash the top twice to let steam escape.
5.
Cut
leaves and berries from the pastry trimmings. Brush the top of the pie with
water and position the decorations. Dredge with caster sugar. Bake at 190c
(375F) mark 5 for 35-40 minutes until the fruit is tender and the top is
golden brown. Serve warm with custard or cream.
For Short crust Pastry
1)
Mix
flour and salt together in a bowl. Add the butter to the flour. Using your
fingertips, run the fat slightly into the flour until the mixture resembles
fine bread crumbs.
2)
Add 45-60 ml chilled
water sprinkling it evenly over the surface.
3) Stir in with a
round bladed knife until the mixture begins to stick together in large
lumps. With one hand collect the dough mixture together to form a ball.
4)
Knead lightly for a
few seconds to give a firm smooth dough. Do not over handle the dough. Wrap
in cling film or greaseproof paper and chill in the refrigerator for about
30 minutes. |
