Post by esther on Jan 19, 2011 20:47:13 GMT
Ingredients:
120g butter (at room temperature)
80g caster sugar
2 small eggs, beaten
240g plain flour, sieved
Pinch of salt
Method:
1 Put the softened butter, sugar and salt in a bowl and cream together until pale and fluffy.
2 Add the beaten eggs and flour and combine together – don’t overmix.
3 Cover and pop in the fridge for an hour.
For the filling..
Ingredients:
500g cooking apples
175g toffee (I use treacle toffee)
100g butter
100g granulated sugar
1 beaten egg for glazing
Caster sugar for sprinkling
Method:
1 Melt butter and sugar in a large saucepan.
2 Core, peel and thickly slice the apples. Add the slices to the pan and stir well.
3 Cover and bring to a gentle simmer for 5 minutes. Give a gentle stir occasionally, being careful not to break the apple slices.
4 Put into a cold, plastic bowl and pop in the fridge for
at least 20 minutes.
5Place the toffee in a strong plastic bag and break into small chunks by bashing with a rolling pin.
How to make the pie..
1 On a well-floured surface, roll out just over a half the pastry to a 5mm (1#8260;4in) thickness and line a large, deep pie dish. Trim off any excess and save for trimmings.
2 Roll out a lid from the remaining pastry.
3 Put the cooled apples into the pastry-lined dish and scatter the toffee over the top.
4 Brush the edge of the pastry case with the beaten egg and place the pastry lid on top. Press down the edges to seal. Trim any excess. Use trimmings to decorate the top, then glaze the top with beaten egg.
5 Bake in a pre-heated oven at gas mark 4 / 180C / 350F for 30-40 minutes until golden brown.
6 Remove from oven and sprinkle immediately with caster sugar.
7 Serve with loads of vanilla ice cream, thick cream or custard.
120g butter (at room temperature)
80g caster sugar
2 small eggs, beaten
240g plain flour, sieved
Pinch of salt
Method:
1 Put the softened butter, sugar and salt in a bowl and cream together until pale and fluffy.
2 Add the beaten eggs and flour and combine together – don’t overmix.
3 Cover and pop in the fridge for an hour.
For the filling..
Ingredients:
500g cooking apples
175g toffee (I use treacle toffee)
100g butter
100g granulated sugar
1 beaten egg for glazing
Caster sugar for sprinkling
Method:
1 Melt butter and sugar in a large saucepan.
2 Core, peel and thickly slice the apples. Add the slices to the pan and stir well.
3 Cover and bring to a gentle simmer for 5 minutes. Give a gentle stir occasionally, being careful not to break the apple slices.
4 Put into a cold, plastic bowl and pop in the fridge for
at least 20 minutes.
5Place the toffee in a strong plastic bag and break into small chunks by bashing with a rolling pin.
How to make the pie..
1 On a well-floured surface, roll out just over a half the pastry to a 5mm (1#8260;4in) thickness and line a large, deep pie dish. Trim off any excess and save for trimmings.
2 Roll out a lid from the remaining pastry.
3 Put the cooled apples into the pastry-lined dish and scatter the toffee over the top.
4 Brush the edge of the pastry case with the beaten egg and place the pastry lid on top. Press down the edges to seal. Trim any excess. Use trimmings to decorate the top, then glaze the top with beaten egg.
5 Bake in a pre-heated oven at gas mark 4 / 180C / 350F for 30-40 minutes until golden brown.
6 Remove from oven and sprinkle immediately with caster sugar.
7 Serve with loads of vanilla ice cream, thick cream or custard.
;D)
