Monday, August 30, 2010

High Top Apple Pie

Recipe from Pie Night

12 Granny Smith apples
1 1/2 tablespoons lemon juice
1/2 cup caster sugar
1 teaspoon cinnamon
1 teaspoon vanilla extract
1 batch basic pastry
1/3 cup almond meal
1 eggwhite lightly beaten (for brushing)

Prehead oven to 180.  Place apple and lemon juice in a large deep frying pan over medium heat.  Cove and cook, shaking the pan occasionally, for 6-8 minutes or until just tender.  Set aside to cool.  Add sugar, cinnamon and vanilla, and mix to combine.  Set aside.
Half pastry and roll out 3mm thick.  Line the base of a 22cm metal base pie tin with one piece of pastry.  Sprinkle with almond meal, and pack the apple mixture tightly into the pastry shell.  Top with remaining pastry, press the edges to seal and trim the excess.  Cut several slits in the top of the pastry, brush with eggwhite and sprinkle with extra granulated sugar.  Bake for 35 - 40 minutes, or until pastry is golden and crisp.  Serves 8.

Basic Pastry Recipe
1 2/3 cup plain flour
1 tablespoon caster sugar
1/4 teaspoon baking powder
180g unsalted butter
1/3 cup iced water
1 teaspoon vanilla extract

Place flour, sugar and baking powder into a food processor and process to combine. Add butter and process until the mixture resembles fine breadcrumbs. With blender running, gradually add the water and vanilla and process until the mixture comes together to form a smooth dough. Wrap in plastic wrap and place in fridge for 30min before using.

Recipe courtesty of Donna Hay, made by Ems on Pie Night.

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