spiced ap­ple pie

NOTH­ING COM­PARES TO A FRA­GRANT HOMEMADE PIE

Sunday Herald Sun - Stellar - - Class - by Donna Hay

One warm­ing slice of this clas­sic win­try dish will take you to dessert heaven. 9 Granny Smith ap­ples (about 1.5kg),

peeled and chopped into 3cm pieces 2 ta­ble­spoons lemon juice 50g un­salted but­ter ½ cup (90g) brown sugar

1/ cup (40g) al­mond meal 3 1 egg, beaten 2 ta­ble­spoons de­mer­ara sugar PAS­TRY ½ cup (90g) brown sugar 1 tea­spoon cin­na­mon 125g cold un­salted but­ter, chopped 75g cold lard, chopped 1 ta­ble­spoon ap­ple cider vine­gar ½ cup (125ml) iced wa­ter STEP 1 For the pas­try, place the flour, sugar, salt and cin­na­mon in a bowl and com­bine. Rub the but­ter and lard into the mix­ture un­til it re­sem­bles coarse crumbs. Add the vine­gar and wa­ter and bring to­gether to form a dough. Lightly knead, then shape into 2 discs and wrap in plas­tic wrap. Re­frig­er­ate un­til firm. STEP 2 Roll out each disc to a 4mmthick round. Use 1 to line an 18cm metal pie dish. Re­frig­er­ate the base and the re­main­ing pas­try un­til firm. Pre­heat oven to 180°C. Place the ap­ple and lemon juice in a bowl. Melt the but­ter in a pan over high heat, add the brown sugar and ap­ple mix­ture and cook for 12 min­utes or un­til soft­ened. Sprin­kle the al­mond meal over the pie base and top with the fill­ing. STEP 3 Brush the edge of the base with egg and top with the sec­ond pas­try disc. Press the edges to­gether and trim any ex­cess. Cut a cross in the top, brush with egg and sprin­kle with de­mer­ara sugar. Cook for 50 min­utes un­til golden brown. STEP 4 Set aside to rest for 10 min­utes be­fore serv­ing. Serves 8.

``One slice will take you to dessert heaven´´

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