Friday, June 30, 2006

Like warm apple pie

So this week's Carnival of the Recipes is for Independance Day. Not being American I pondered what to submit. Then I thought "What's that expression? As American as apple pie?"
So here is my apple pie recipe which I have made twice now, both times very successful. I got the recipe from a friend who got it from a Donna Hay book, not sure which one.

Apple Pie


1 quantity sweet shortcut pastry (see recipe below)
1 egg, lightly beaten
sugar for sprinkling (optional)
8 green apples (1.2kg/2lb 7oz), peeled and chopped
1 tbsp water
1/3 cup sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
2 tbsp almond meal


Preheat the oven to 190 deg C (375 deg F). To make the filling, place the apples and water in a deep frying pan over medium heat. Cover and simmer, shaking the pan occasionally, for 5 minutes or until just tender. Drain and cool completely. Stir in the sugar, lemon juice and cinnamon.
Divide the pastry into two-thirds and one-third. Roll out the two-thirds portion on a lightly floured surface until 3mm (1/8 in) thick and place in a shallow 24cm (9 1/2 in) pie tin. Sprinkle over the almond meal and pack the apples tightly into the pastry shell.
Roll out the remaining pastry to fit over the top of the pie. Brush the rim with water, press the edges together and trim. Cut several slits in the top of the pastry, brush with the egg and sprinkle with sugar (I tend not to do the sugar, depends how sweet a tooth you have). Bake for 30 minutes or until the pastry is golden and crisp.

Sweet Shortcrust Pastry


2 cups plain (all-purpose) flour
3 tbsp caster (superfine) sugar
150g (5 oz) cold butter, chopped
2-3 tbsp iced water


Process the flour, sugar and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.


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