Ap­ple and cin­na­mon flow­er­pots

Landscape (UK) - - In the Kitchen -

Makes 4

1.2kg Bramley ap­ples, peeled and cored

1 cin­na­mon stick

750g rich short­crust pas­try (see recipe on first page) juice of

1 le­mon

4 tbsp caster su­gar

3 tbsp cold wa­ter but­ter, for greas­ing flour, for dust­ing

1 egg, beaten

Slice the ap­ples into a saucepan and squeeze le­mon juice over to pre­vent them from turn­ing brown. Sprin­kle with 3 tbsp su­gar and the wa­ter. Add the cin­na­mon stick and bring to the boil, then sim­mer, cov­ered, for 10 mins un­til just soft. Al­low to cool com­pletely. Pre­heat the oven to 200°C/gas mark 6 and grease four 12cm round, 6cm deep oven dishes. Cut away a third of the pas­try and chill un­til needed. On a clean sur­face dusted with flour, roll out the re­main­ing pas­try thinly and cut around the dishes, 2-3cm away from the rim. Fit the pas­try in the dishes, slightly over­lap­ping the edge, and press down lightly inside to stick in place. Fill the dishes up to the top with the ap­ple fill­ing. With the re­main­ing pas­try, cut away a pound-sized piece and roll into a ball, then squash into a cir­cle shape us­ing the thumb. Pinch one side to a point and lightly flat­ten the sides to make a petal shape. Place the petal, fac­ing in, on the edge of the pie, then con­tinue to make the petals to fill the full edge. Make a fur­ther five petals and place on top in the mid­dle to make a flower shape. Re­peat with the other three pies. Place the pies on a flat tray and brush with egg, then sprin­kle with the re­main­ing su­gar. Bake for 35 mins un­til the pas­try is golden. Al­low to cool for 5 mins be­fore serv­ing.

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