shortcrust pastry using 2 2/3 cup (300 g) flour
flour for rolling out
600 g (1 1/2 lb) cooking (tart) apples
1/2 cup (8 tbsp) 100 g sugar
6 cloves or 1/2 tsp grated lemon rind
cold water for glazing
caster sugar (superfine granulated) for dredging
flour for rolling out
600 g (1 1/2 lb) cooking (tart) apples
1/2 cup (8 tbsp) 100 g sugar
6 cloves or 1/2 tsp grated lemon rind
cold water for glazing
caster sugar (superfine granulated) for dredging
method
1. Roll out the pastry on a lightly floured surface and use just over half to line a 750 ml pie dish.
2. Peel, core, and slice the apples.
3. Place half in the dish, add the sugar and flavouring, and pile the remaining fruit on top.
4. Cover with the rest of the pastry and seal the edges. Decorate with any left over pastry, make a slit in the middle to allow steam to escape
5. Brush the pastry with cold water and dredge with caster sugar.
6. Bake in a fairly hot oven, 200°C, Gas 6, for 20 minutes, then reduce the temperature to moderate, 180°C, gas mark 4, and bake for another 20 minutes or until the pastry is golden brown.
7. Dredge with caster sugar and serve hot or cold.
2. Peel, core, and slice the apples.
3. Place half in the dish, add the sugar and flavouring, and pile the remaining fruit on top.
4. Cover with the rest of the pastry and seal the edges. Decorate with any left over pastry, make a slit in the middle to allow steam to escape
5. Brush the pastry with cold water and dredge with caster sugar.
6. Bake in a fairly hot oven, 200°C, Gas 6, for 20 minutes, then reduce the temperature to moderate, 180°C, gas mark 4, and bake for another 20 minutes or until the pastry is golden brown.
7. Dredge with caster sugar and serve hot or cold.
note
The pastry can be brushed with egg white and sprinkled with sugar before cooking.serving amount
serves 6
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