Post by Cherry on Apr 8, 2014 6:11:15 GMT
Apple Pie:
1 1/2 cups plain flour
3/4 cup self-raising flour
1/3 cup cornflour
1/3 cup custard powder
185g butter
1 tbsp sugar
1 egg yolk
1/3 cup water, approximately
1 egg white
extra sugar
Filling:
2 lbs prepared apples
1 tbsp water
2 tbsp sugar
1/2 tsp cinnamon
2 tsp grated lemon rind
2 tbsp apricot jam
Sift flours and custard powder into bowl, rub in butter; add sugar. Make well in centre, add egg yolk and enough water to mix to a firm dough, knead lightly. Cover, refrigerate 1 hour. Roll out just over half pastry on lightly floured surface large enough to line a pie plate (base measures 23 cm). Spread base of pastry with apricot jam, top with cold apple mixture.
Roll out remaining pastry; brush edges of pie with lightly beaten egg white, cover with pastry. Press edges together firmly, trim and decorate. Brush top with egg white; sprinkle with extra sugar. Cut a few slits in top of pie to allow steam to escape. Bake in moderately hot oven 20 to 30 minutes or until pie is golden brown.
Filling: Peel, quarter and core apples; cut each quarter in half lengthwise. Put in pan with water, sugar, cinnamon and lemon rind. Cook covered about 3-5 minutes or until apples are almost tender but still holding their shape. Remove from heat, drain, cool to room temperature.
My Tips:
I use a glass quiche dish for this to add height.
If the apple is Bramley variety, I rub about a heaped tsp cornflour across the bottom of the pie to help soak up the juice. Leave out the apricot jam in this case. Sometimes Bramleys are so juicy that I leave some of the juice from precooking out and use just the solid fruit. I prefer my Grenadiers for this as they keep their shape better.
More Tips:
Please keep reading the tips offered by Ladybird and Esther. Between us, we should manage to bake a good apple pie!
1 1/2 cups plain flour
3/4 cup self-raising flour
1/3 cup cornflour
1/3 cup custard powder
185g butter
1 tbsp sugar
1 egg yolk
1/3 cup water, approximately
1 egg white
extra sugar
Filling:
2 lbs prepared apples
1 tbsp water
2 tbsp sugar
1/2 tsp cinnamon
2 tsp grated lemon rind
2 tbsp apricot jam
Sift flours and custard powder into bowl, rub in butter; add sugar. Make well in centre, add egg yolk and enough water to mix to a firm dough, knead lightly. Cover, refrigerate 1 hour. Roll out just over half pastry on lightly floured surface large enough to line a pie plate (base measures 23 cm). Spread base of pastry with apricot jam, top with cold apple mixture.
Roll out remaining pastry; brush edges of pie with lightly beaten egg white, cover with pastry. Press edges together firmly, trim and decorate. Brush top with egg white; sprinkle with extra sugar. Cut a few slits in top of pie to allow steam to escape. Bake in moderately hot oven 20 to 30 minutes or until pie is golden brown.
Filling: Peel, quarter and core apples; cut each quarter in half lengthwise. Put in pan with water, sugar, cinnamon and lemon rind. Cook covered about 3-5 minutes or until apples are almost tender but still holding their shape. Remove from heat, drain, cool to room temperature.
My Tips:
I use a glass quiche dish for this to add height.
If the apple is Bramley variety, I rub about a heaped tsp cornflour across the bottom of the pie to help soak up the juice. Leave out the apricot jam in this case. Sometimes Bramleys are so juicy that I leave some of the juice from precooking out and use just the solid fruit. I prefer my Grenadiers for this as they keep their shape better.
More Tips:
Please keep reading the tips offered by Ladybird and Esther. Between us, we should manage to bake a good apple pie!
I use semolina flour on the base of a "wet" pie Cherry , it works well if you can find it (it`s finer than semolina . The custard powder is an interesting touch. 
I always use uncooked apples in my pies and mix about a tablespoon of cornflour in with the sugar - I sprinkle the pastry with some of this then layer the apples,sugar and cornflour mix 
