Country Style - - COUNTRY COOK -

SERVES 10–12 This year we’ve had a bumper crop of ap­ples and have been mak­ing good use of wind­falls in pies such as this. I use a mix of cooking ap­ples (ones that hold their shape) and dessert ap­ples that cook down to a pulp. You need roughly one-third cooking ap­ples and two-thirds dessert or stew­ing ap­ples. The more va­ri­eties the bet­ter! Ide­ally, in­clude some very small whole cooking ap­ples. Use a deep pie dish and pile the fruit up high, as it shrinks sub­stan­tially dur­ing cooking. ½ cin­na­mon stick

2 ta­ble­spoons caster sugar 1.5kg very ripe ap­ples, such as a mix­ture of Granny Smith, Pink Lady, Royal Gala, Golden De­li­cious and Jazz 1–2 quinces, peeled, cored 60g un­salted but­ter, chopped 1 egg, lightly whisked 2–3 ta­ble­spoons de­mer­ara sugar vanilla ice-cream, to serve PAS­TRY 240g pas­try flour or plain flour 200g cold un­salted but­ter, chopped pinch of finely ground sea salt 1 egg yolk 1 ta­ble­spoon very cold wa­ter

Pre­heat oven to 150°C. Lightly grease a 7cm-deep, 2.5L (10-cup ca­pac­ity) oven­proof pie dish. Place cin­na­mon stick in a mor­tar and pound with a pes­tle un­til bro­ken into coarse pieces. Stir in caster sugar. Cut ap­ples into halves, quar­ters and eighths at ran­dom. Leave skin on, and stems and pips in. If you have small ap­ples ( just a bit big­ger than a golf ball), leave whole and po­si­tion on top. Slice quinces into thin wedges. (Cut into smaller pieces than ap­ple to en­sure both fruits are cooked at same time.) Ar­range ap­ple and quince snugly in pie dish, with quince wedged un­der and be­tween ap­ple, and with very few air pock­ets. Sprin­kle with cin­na­mon sugar and dot with but­ter. Cover tightly with foil and bake for 1 hour or un­til ap­ple is ten­der. Re­move foil and bake for a fur­ther 10–15 min­utes or un­til edges of ap­ple turn golden. Re­move from oven. In­crease tem­per­a­ture to 185°C. Mean­while, to make pas­try, com­bine flour, but­ter and salt on a work sur­face. Make a well in cen­tre. Lightly whisk egg yolk and wa­ter to com­bine. Pour into well in flour mix­ture. Us­ing a fork, gen­tly in­cor­po­rate egg yolk mix­ture into flour mix­ture. Us­ing heel of your hand, push down and away from you on flour mix­ture to squash but­ter into strips. Re­peat, gath­er­ing mix­ture into a pile ev­ery so of­ten, un­til most of but­ter has been pushed into flour mix­ture. (Do not over­work dough. If there are still bits of flour and but­ter vis­i­ble, and dough looks a bit crumbly, that’s a good sign.) Flat­ten into a disc and wrap in plas­tic wrap. Re­frig­er­ate for 30 min­utes to rest. Re­move pas­try from re­frig­er­a­tor 5 min­utes be­fore ap­ple mix­ture is ready. Roll out pas­try be­tween 2 sheets of bak­ing pa­per un­til 4mm thick. Work­ing quickly so pas­try doesn’t melt, peel off top sheet of pa­per. Use bot­tom sheet to lift pas­try and in­vert over ap­ple mix­ture. Peel off pa­per. Tuck pas­try down and around fruit rather than press­ing into rim of pie dish. Brush pas­try with egg and sprin­kle with de­mer­ara sugar. Brush any ap­ple leaves with egg and poke into top of pie. Cut a cross into pas­try on top of pie to al­low steam to es­cape. Bake for 45–50 min­utes or un­til pas­try is golden. Cool for 15 min­utes. Serve with vanilla ice-cream.

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