I cheated with store bought shortcrust pastry base and top. I usually bake the base for 10 minutes at 180 degrees C because it stops the pie getting soggy. If you use baking beads, it'll stop the base from losing shape.
The filling is made from 1 kilo of Granny Smith apples simmered until soft (15 minutes) in 2 tablespoons of water, 100g sugar, ground cinnamon and ground cloves. Drain the fluid and mix in 80g butter and a tablespoon of marmalade. Allow to cool completely then refrigerate. If the filling is hot it'll melt the uncooked pastry and you wont get a nice crust.
Fill the cooled pastry base with filling and top with pastry. Cut to size and press down on the rim to seal the edges. Brush with milk and sprinkle with sugar. Bake at 180 degrees C again for 30 to 40 minutes. It' best to place the pie on a baking tray too!
The filling is made from 1 kilo of Granny Smith apples simmered until soft (15 minutes) in 2 tablespoons of water, 100g sugar, ground cinnamon and ground cloves. Drain the fluid and mix in 80g butter and a tablespoon of marmalade. Allow to cool completely then refrigerate. If the filling is hot it'll melt the uncooked pastry and you wont get a nice crust.
Fill the cooled pastry base with filling and top with pastry. Cut to size and press down on the rim to seal the edges. Brush with milk and sprinkle with sugar. Bake at 180 degrees C again for 30 to 40 minutes. It' best to place the pie on a baking tray too!
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