Freeform ap­ple pie

Pilbara News - - Lifestyle -

Prepa­ra­tion: 15 min­utes Cook­ing: 40 min­utes Serves: 6-8 In­gre­di­ents 1½ cups flour 3 tbsp ic­ing sugar 80g but­ter, chopped 2-3 tbsp wa­ter


600g red apples, quar­tered, cored and sliced 1 orange, juiced and zest juli­enned 1 egg, sep­a­rated 2 tbsp semolina 1 tbsp caster sugar 2 tbsp warm honey 50g blue­ber­ries (op­tional) 1 tsp ic­ing sugar


Heat the oven to 180oC. Sift the flour and ic­ing sugar into a large bowl. Add the but­ter. Us­ing your fin­ger­tips, lightly rub into the flour mix­ture. When the mix­ture looks like fine crumbs, add 2-3 ta­ble­spoons of the wa­ter and lightly knead the dough un­til just smooth and pli­able. Cover with plas­tic wrap and put in the fridge while you pre­pare the ap­ple fill­ing. Toss sliced ap­ple in the orange juice and zest. Take the pas­try dough out of the fridge. On a lightly floured sur­face roll out into a rough cir­cle, 5mm thick with a di­am­e­ter of about 27cm. Place the pas­try cir­cle onto a bak­ing tray, lined with non-stick bak­ing pa­per, and brush with the egg yolk, leav­ing a 5cm bor­der. Sprin­kle with the semolina. Drain the ap­ple slices from the juice and ar­range onto the cen­tre of the pas­try, leav­ing a 5cm bor­der. Fold the pas­try edge over the apples and pinch the folds to­gether. Lightly beat the egg white with a fork and brush over the pas­try bor­der. Sprin­kle the whole pie with caster sugar. Cook in the oven for 35-40 min­utes or un­til the pas­try is golden and cooked. Re­move from the oven and brush the ap­ple fill­ing with the warm honey. To serve, scat­ter with blue­ber­ries (if us­ing), sift over the ic­ing sugar and serve with cream or ice-cream.

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