Pile into the pastry base. Lay the pastry circle on top of the apple mixture and press the edges down. If you don't have a food processor, rub the butter into the flour using your fingers. Serve hot with chilled pouring cream to mingle with the juices. Introduction This twist on the classic apple pie has a thick, spice-infused, grain-free pastry base and a tart apple filling and is perfect to slice and share. Put three-quarters of the dough into the pie dish and press it in evenly with your fingers. Mix up the recipe with lightly poached apricots on top in the late summer, brushed with apricot jam and sprinkled with toasted almonds.
Place it in the tin with the point in the centre. Freeze for up to 6 months. There is just one name for this dish but a multitude of variations, and this is where personal preference steeped in memories will take precedence. First, refrigerated pie crusts should be baked in either glass or dull-metal pie pans. Bake, from the frozen state, until golden brown, about 1 hr and 10 mins. The alternative is that your fridge might be especially cold. Brush the top edges of the dough with the egg.
It never fails to please and is surprisingly easy to master. Then use your fingers to flute the edge of the pasty all round. Not sure what to cook? Remove and allow it to rest for 20 minutes before slicing. When it comes to serving your pie, this is again personal and national preference, from ice cream to double cream or just with nothing on. Cut 175g hard block margarine into cubes; add to the flour.
Melt the butter in a saucepan. Shake the colander to get as much liquid as possible. Work quickly, so the butter does not get too soft, until the mixture is crumbly, like fine breadcrumbs. Both recipes are distinct in that they typically call for flavourings such as cinnamon and lemon juice. Re-roll the trimmings, cut out decorative shapes, and arrange on top of the pie, leaving the steam hole clear.
See full introduction Ingredients For the crust: 200g ground almonds 60g coconut flour 20g unsweetened desiccated coconut 1 tsp ground cinnamon ¼ tsp grated nutmeg 1 tsp ground ginger 1 large egg, beaten, plus 1 yolk, for the pie glaze 20g butter or coconut oil, melted, plus extra for greasing For the apple filling: 5 about 900g large cooking apples, peeled, cored and cubed 1 tsp ground cinnamon 750ml water ½ tbsp coconut oil Instructions 1. Beat together for just under 1 min — it will look a bit like scrambled egg. For the pastry: 1 In a large mixing bowl, sift together the flour, salt and sugar. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. Set aside to cool completely. Peel, core, and slice the apples.
Few recipes can invoke such feelings of nostalgia as an apple pie. Press the edges of the pastry base and the lid together, then turn the edges inwards and press them together again to get a good seal all round, leaving about 5mm overhang. Do not worry about the pastry hanging over the edge, because this will be trimmed later. Serve them in a brioche bun topped with lettuce and tomato. After making the pastry, wrap it in cling film, and chill for 30 minutes. Brush the top with milk.
Using your fingertips, rub the fat and flour together until you have incorporated all the flour. Now you can make your own version. Cool on a rack before serving. Add the egg and stir the dough together with a fork or by hand in the bowl. It should be quite dry at this stage with very little moisture. Then flute the edges by using your thumb to make an impression and the broad blade of the knife to draw in the edges of the pastry. Ideally leave the cake a few days before eating, otherwise it can crumble easily when sliced fresh.
Cut a strip slightly wider than the dish rim from the sides of the rolled pastry. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. . Good old fashioned home cooking at its very best, a traditional apple pie deploys no gimmicks or fancy techniques, it's a simple dessert to be presented at the table and served generously. Double Crust, pastry lid, lattice topping, crumble topping, served hot or cold with sharp cheddar cheese, cream, ice cream, custard the choices are endless. The pie is the stalwart of baking and practically every country has their own style.
Don't forget to top it with chopped walnuts. Use a round-bladed knife to start the mixing, cutting and bringing the mixture together. Put pastry to chill whilst you prepare the apples. This will help minimize stretching. Wrap each disk in cling film and chill in the refrigerator for about 30 minutes. Brush the top of the pie with beaten egg and sprinkle over some sugar.
Put tin into the oven on the heated baking sheet. Cover, reduce the heat to medium-low, and cook until the apples soften and release most of their juices, about 7 mins. Also, the method flits around illogically. The perfect apples for this pie are They have a lovely balance of sweet to acidic, and provide a nice tenderness when cooked, which makes them the best. Cover with the remaining apple slices and add 3 tablespoons cold water.