Corner Café

June 28, 2008

Apple Pie

Filed under: Pies, Tarts & other Pastries — SeaDragon @ 5:11 pm
Tags: , ,
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Makes one 23cm pie

225g (1 1/2 cups) plain flour
30g (1/4 cup) cornflour
30g (1/4 cup) vanilla custard powder
2 teaspoons baking powder
1 tablespoon caster sugar
70g lard, cubed
70g butter, cubed
1 egg yolk
60ml water, adjust as necessary

1 egg white
extra caster sugar

1 kg (about 7) Granny Smith apples, peeled, cored & quartered
40g butter
150g white granulated sugar *, or to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
60ml water
20g (2 tablespoons) arrowroot starch (or cornstarch)
10g (1 tablespoon) vanilla custard powder

* If you are using sweet-tasting apples instead of tart apples like Granny Smith, reduce the amount of sugar.
1. Cut each quarter of the apples into 4 chunks. Dissolve arrowroot and custard powder in water.
2. Melt butter in a wok over low heat, then add the apple chunks. Sprinkle the sugar, cinnamon and nutmeg over the apple and cook over high heat, stirring frequently, for about 10 minutes, or until a fork can easily pierce through the apple but still retain their shape and not mushy.
3. Lower heat to medium. Stir the starch mixture again then pour over the apple, stirring quickly to coat evenly. Continue to cook briefly until the starch thickens. Remove to a bowl to cool. If you are making the filling the day before, cover and chill in the refrigerator until ready to be used.

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1. Sift plain flour, cornflour, custard powder, baking powder and sugar into a big mixing bowl and mix together.
2. Add lard and butter. Rub into the flour mixture using your fingertips until the mixture resemble breadcrumbs.
3. Add egg yolk and about 50ml water into the flour mixture. Cut through the mixture with a bread knife to combine. Once the mixture starts to cling together, use your hand to press together into a dough. Try not to knead too much if you can. If the mixture is still crumbly and does not form into a dough, add a little bit more water to bind. Shape the dough into a ball then flatten. Wrap the dough with cling film and chill in the refrigerator for 30 minutes.
4. Remove dough from the refrigerator and let it become pliable again before rolling out. Preheat oven to 200°C.
5. Remove 2/3 of the pastry dough and roll out to about 4mm thick, or large enough to fit a 23cm loose-bottom pie or tart tin. Flour rolling pin and drape pastry around the pin. Lift over the pie tin, allowing pastry to extend equally over the sides. Let pastry slip off the rolling pin and settle into the tin.
6. With floured hands, gently press pastry on to the base and into the bottom corners of the tin. Ease the pastry into the sides with your index finger. In hot weather, cover and chill this lined pastry for another 20 to 30 minutes before continuing.
7. Spoon cold apple filling into the pastry lined tin.

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8. Roll out the remaining 1/3 pastry dough to about 4mm thick, or large enough to cover the top of the pie tin. Flour rolling pin and drape pastry around the pin. Lift over the pie tin, allowing pastry to extend equally over the sides. Let pastry slip off the rolling pin and settle on top of the apple filling.
9. Use a fork to press along the edges of the pastry to seal the bottom pastry and the top pastry. Trim off excess pastry around the edges. Cut a cross in the middle as vent to allow steam to escape during baking.

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10. Roll out the excess pastry to make decoration for the top of the pie if desired.

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11. Lightly beat the egg white and use it to egg wash the surface of the pastry. Sprinkle caster sugar evenly over the top.
12. Bake for about 40 minutes, or until the pastry is golden brown. Serve hot with ice cream if desired.

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Texture: Crispy shortcrust with sweet and tart custardy filling
Consume: Best served hot
Storage: Unfinished pie may be cover with cling wrap and chill in the refrigerator, heat up in the oven for 15-20 minutes at 180°C before serving
Recipe Reference: ‘Apple Pie’ recipe from The Australian Women’s Weekly cookbook ‘Best Ever Recipes’

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