Ap­ple Pie Tray Bake

Dish - Everyday Dish - - Desserts -

Trans­form two sheets of pas­try and some spiced ap­ples into an Amer­i­can clas­sic – a crispy, mor­eish tart that is per­fect for any night of the week.

Mus­co­v­ado sugar: see Glos­sary page 138

Roll out each sheet of pas­try on a lightly floured bench to make it a lit­tle thin­ner and larger.

Place one sheet on a flat lined bak­ing tray and brush the edges with the egg wash.

Filling: Com­bine all the in­gre­di­ents in a large bowl, toss­ing the ap­ples so they are well coated.

Tip the ap­ples onto the pas­try, spread­ing them evenly and leav­ing a 2cm bor­der all the way around.

Place the sec­ond piece of pas­try over the ap­ples. Pull the edges of the bot­tom piece of pas­try up over the top piece and crimp the edges to­gether to seal well. Cut a few small slits in the top of the pie. Brush with egg wash and sprin­kle with the raw sugar.

Bake for 35–40 min­utes un­til the pas­try is well cooked and a good golden colour.

Slide onto a serv­ing plat­ter and dust with ic­ing sugar. Serve hot or warm with cream or ice cream. Serves 8

AP­PLE PIE TRAY BAKE LAMB STEAKS WITH EGG­PLANT AND CHICK­PEA SALAD [ recipe next page]

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