Apple Pie

Apple Pie

posted in: Pies & tarts, Recipes | 0

Serves: 10
Preparation: 45 minutes (+20 minutes cooling)
Cooking: 55 minutes

 

INGREDIENTS

2 quantities of shortcrust pastry
1 egg, lightly whisked
1 tablespoon caster sugar
Vanilla ice-cream or whipped cream to serve

Filling

1.4 kg apples
3 tablespoons lemon juice
1 teaspoon ground cinnamon
zest of 1 lemon
100 g caster sugar
30 g almond meal

METHOD

  1. Make two quantities of shortcrust pastry and allow to rest as said in the recipe.

    Filling

  2. To make the filling, peal the apples  and cut into cubes. Place them into a large saucepan, cover with a lid and cook for 7-10 minutes or until just soft. Add the lemon juice, lemon zest, sugar and cinnamon and fold through to combine. Place into the fridge to cool.

    Finishing

  3. Preheat the oven to 200°C.
  4. While your filling is cooking and cooling, roll out each pastry between two sheets of baking paper. Place one portion on a baking tray, still between the baking paper, and refrigerate. Carefully ease one of the pastries into a round tin (24 cm). Trim any overhanging pastry by rolling the rolling pin over the top of the tin.
  5. Sprinkle the almond meal over the pastry shell and evenly spoon the apple mixture over the almond meal. Refrigerate.
  6. Cut the remaining rolled pastry into 1 cm wide strips. Carefully arrange the strips over the apples to create a lattice pattern. Trim the edges of the strips and slightly press to the edge.
  7.  Lightly brush the top of the pie with the egg and sprinkle the sugar over the top of the pie.
  8. Bake for 45 minutes, turning the pie around once halfway through the baking time to ensure even baking.
  9. Serve warm with vanilla ice cream or whipped cream.

 

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