The Australian Women’s Weekly Food Magazine - - Snuggle Up Sweet Bakes -

5 large (1kg) ap­ples, sliced thickly 1/3 cup (75g) caster sugar

½ cup (125ml) water

1 vanilla bean, split

500g trimmed rhubarb,

chopped coarsely

1 ta­ble­spoon lemon juice

1 egg, beaten lightly

1 tea­spoon white sugar

AL­MOND SHORTCRUST PAS­TRY 2½ cups (375g) plain flour

½ cup (60g) ground al­monds

1 cup (160g) ic­ing sugar

250g cold but­ter, chopped coarsely 2 egg yolks

1 ta­ble­spoon iced water

1 Com­bine ap­ple, caster sugar, the water and half the vanilla bean in a large saucepan. Cover; bring to the boil. Sim­mer for 10 min­utes or un­til ap­ple is ten­der. Stir in rhubarb, cover; sim­mer for 3 min­utes or un­til rhubarb is soft. Drain well, place ap­ple mix­ture in a medium bowl. Re­move vanilla bean; stir in lemon juice. Cool. 2 Make al­mond shortcrust pas­try.

3 Pre­heat oven to 180°C/160°C fan. 4 Roll two-thirds of the pas­try be­tween sheets of bak­ing pa­per un­til large enough to line a deep 24cm pie dish. Lift pas­try into dish; press into base and side, trim edge. Re­frig­er­ate for 30 min­utes.

5 Line pas­try with bak­ing pa­per, cover with dried beans or rice. Place on an oven tray. Bake for 15 min­utes. Re­move pa­per and beans; bake for a fur­ther 15 min­utes or un­til browned. Cool.

6 Spoon ap­ple mix­ture into pas­try case. Roll re­main­ing pas­try be­tween sheets of bak­ing pa­per un­til large enough to cover pie dish. Brush edge of pas­try case with egg. Place pas­try over pie; pinch edge of pas­try, trim edge. Cut out a 2.5cm round from cen­tre of pie. Brush pas­try with egg, sprin­kle with white sugar. Bake for 35 min­utes or un­til browned. Stand for 10 min­utes be­fore serv­ing.

AL­MOND SHORTCRUST PAS­TRY Scrape seeds from re­main­ing half of vanilla bean. Process flour, ground al­monds, ic­ing sugar and but­ter un­til crumbly. Add egg yolks, vanilla seeds and most of the water; process un­til in­gre­di­ents just come to­gether. Knead on a floured sur­face un­til smooth. En­close in plastic wrap; re­frig­er­ate for 30 min­utes.


Serve the pie with cream, ice-cream or cus­tard.

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