- About Me
- About this Blog
- Recipe Index
- Reflections and Reviews
- Kitchen Notes
Tuesday, 14 June 2016
Cookbook Wednesdays. (Also check out her Cookbook Wednesday post to find out about her virtual Picnic Game that she is planning to start this weekend. It is great fun.)
More pastry desserts on Green Gourmet Giraffe:
Apple and pumpkin pastries with spiced red wine (v)
Apple rose tarts (v)
Apricot and almond tart
Plum almond tart
Treacle tart (v)
More pastry desserts from elsewhere online:
Caramel apple smoked gouda galette - Eats Well with Others
Golden quince almond tart - Allotment 2 Kitchen
Raspberry meringue pie with lime and pistachio pastry (gf) - Gluten Free Alchemist
Salted caramel chocolate tart (v) - Baking Ginger
Strawberry pistachio galette - Last Ingredient
Strawberry tarte tartin - Not Quite Nigella
Adapted from Baking for Kids: yummy sweet and savoury recipes for you to make and bake
1 cup plain white flour
2/3 cups plain wholemeal flour
3 tbsp castor sugar
650g granny smith apples (about 4 medium large)*
1 tbsp butter
1 tbsp lemon juice
1/3 cup brown sugar*
pinch each of nutmeg and cinnamon
Rub butter into flour and sugar in a large bowl. Mix in egg and briefly knead to make a smooth soft dough. (I did the rubbing in and mixing in by hand but it is quicker and cleaner in a food processor.) Wrap in clingfilm and refrigerate for at least 20 minutes.
Meanwhile make apple filling. Peel, core and chop apples. Melt butter in a medium saucepan. Stir in chopped apples and cover. Cook on low heat until apples are soft - this can happens quickly (5-15 minutes) so they need to be checked regularly. Once cooked stir in sugar and spices. Set aside to cool.
Preheat the oven and grease pie tin before taking out the pastry to line the tin. Roll out pastry to almost 0.5cm thick using quite a bit of flour to dust the surface and pastry (mine was quite sticky). When pastry is rolled thinly I floured it and looped it over the rolling pin to transfer to a greased 18cm round pie dish. Pat down to line pie dish. Prick the base with a fork. Spoon in apple. Roll out remaining pastry to cover the apple, trim if required and pinch the edges together with your fingers. Decorate with pastry offcuts if desired.
Bake pie at 190 C (or 200 C for slow ovens like mine) for about 25-30 minutes or until pastry is golden brown. Serve hot.
NOTES: I have reproduced this recipe as I made it. The original recipe said to use a 20cm pie dish but I didn't have one. There wasn't that much apple even for a smaller dish than intended. I think that next time I would double the apples but could possibly use a bit less sugar. I would try and use a 20cm pie dish rather than the smaller one.
On the Stereo:
The best of the Andrews Sisters