Apple Pie
Known in American dinner slang as " Eve with a lid on", apple pie is a beloved favourite in the USA.Although most people is of it as American, it was actually first made in England and taken there by colonists. It is delicious served warm with vanilla ice cream or chilled pouring cream.
Serves 8
Ingredients :
1 recipe American Pie Crust ( please refer to my other blog)
6 tart eating apples , peeled , cored and diced .5cm thick
6 sweet eating apples, peeled , cored and sliced .5cm thick
150 g caser sugar plus 1 tbs
2.5tbs cornflour
1 tbs grated lemen juice
1 tbs freshly squeezed lemon juice
1 tbs ground cloves
.5 tbs freshly grated nutmeg
.5 tbs salt
1 egg white
vanilla ice cream or pouring cream to serve
Preparation Method:
Roll out half the pie dough and arrange int he pie dish. Set aside until needed roll ou the remaining dough until it is a 30-cm disc. Transfer to a piece of greaseproof paper . Place both in the fridge leaving at least 1 hour before filling.
Preheat the oven to 190 degree C(375 degree F) Gas 5. Put a baking tray inside to heat . To make the filling , toss the apples in a large mixing bowl with 150g of sugar, the cornflour , lemon zest and juice, cinnamon , cloves ,nutmeg and salt. Pour into the uncooked pie case and cover with the rolled pastry. Press the edges together to seal. Tuck the dough underneath itself and press on to the rim of the dish. Crimp the edges of the pastry in a zigzag pattern. Cut 4 small slits in the pastry with a knife to let the steam out . Use any trimming to decorate the top od the pie as desired. Brush the top with the egg white and sprinkle over the remaining tablespoon of sugar.
Bake the pie on the hot baking tray for 60 minutes, or until golden brown. Serve warm.
Serves 8
Ingredients :
1 recipe American Pie Crust ( please refer to my other blog)
6 tart eating apples , peeled , cored and diced .5cm thick
6 sweet eating apples, peeled , cored and sliced .5cm thick
150 g caser sugar plus 1 tbs
2.5tbs cornflour
1 tbs grated lemen juice
1 tbs freshly squeezed lemon juice
1 tbs ground cloves
.5 tbs freshly grated nutmeg
.5 tbs salt
1 egg white
vanilla ice cream or pouring cream to serve
Preparation Method:
Roll out half the pie dough and arrange int he pie dish. Set aside until needed roll ou the remaining dough until it is a 30-cm disc. Transfer to a piece of greaseproof paper . Place both in the fridge leaving at least 1 hour before filling.
Preheat the oven to 190 degree C(375 degree F) Gas 5. Put a baking tray inside to heat . To make the filling , toss the apples in a large mixing bowl with 150g of sugar, the cornflour , lemon zest and juice, cinnamon , cloves ,nutmeg and salt. Pour into the uncooked pie case and cover with the rolled pastry. Press the edges together to seal. Tuck the dough underneath itself and press on to the rim of the dish. Crimp the edges of the pastry in a zigzag pattern. Cut 4 small slits in the pastry with a knife to let the steam out . Use any trimming to decorate the top od the pie as desired. Brush the top with the egg white and sprinkle over the remaining tablespoon of sugar.
Bake the pie on the hot baking tray for 60 minutes, or until golden brown. Serve warm.
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