OK, so we all know how to make an apple pie, whether its from our great grandmas recipe book or the internet, but this one has a couple of unusual ingredients so we think is worth a share and a place as our monthly bake...let us see how you get on!
Angela x
Ingredients
10 medium apples (1.5kg) 1/2 cup (125ml) water 1/4 cup (55g) caster (superfine) sugar 1 teaspoon finely grated lemon rind 1/4 teaspoon ground cinnamon 1 egg white 1 tablespoon caster (superfine) sugar, extra
Pastry
1 cup (150g) plain (all-purpose) flour 1/2 cup (75g) self-raising flour 1/4 cup (35g) cornflour (cornstarch) 1/4 cup (30g) custard powder 1 tablespoon caster (superfine) sugar 100 grams (3 ounces) cold butter, chopped coarsely 1 egg yolk 1/4 cup (60ml) iced water
1 Process dry ingredients with butter until crumbly. Add egg yolk and the water; process until combined. Knead on a floured surface until smooth. Wrap in plastic wrap; refrigerate 30 minutes.
2 Peel, core and slice apples thickly. Place apples and the water in a large saucepan; bring to the boil. Reduce heat; simmer, covered, for 10 minutes or until apples soften. Drain; stir in sugar, rind and cinnamon. Cool.
3 Preheat oven to 220°C/425°F. Grease a deep 25cm (10-inch) pie dish.
4 Divide pastry in half. Roll one half between sheets of baking paper until large enough to line dish. Lift pastry into dish; press into base and side. Spoon apple mixture into pastry case; brush edge with egg white.
5 Roll remaining pastry until large enough to cover filling; lift onto filling. Press edges together; trim away excess pastry. Brush pastry with egg white; sprinkle with extra sugar.
6 Bake pie for 20 minutes. Reduce oven to 180°C/350°F; bake for a further 25 minutes or until golden brown.
Then enjoy!x