Sunday Herald Life - - FOOD & DRINK -

My mum used to make this al­most ev­ery week in au­tumn, writes So­rina SHORTCRUST PAS­TRY: 500g white flour 250g cold but­ter, cubed 125g ic­ing pow­der 15 g vanilla sugar 2 eggs + 2 yolks 2 tbsp sour cream 1 tsp lemon zest Pinch of salt AP­PLE FILL­ING: 2kg cook­ing ap­ples (I pre­fer Bram­leys) 200g sugar 1 tsp cin­na­mon Zest of one lemon Juice from ½ lemon 60 g wal­nuts MAKE PAS­TRY: If us­ing a food mixer, put all the pas­try in­gre­di­ents to­gether. Mix it quickly and briefly. If knead­ing by hand, mix the flour and but­ter, then add the other in­gre­di­ents and knead fast. Don’t over-knead. Di­vide dough into two por­tions, one slightly larger than the other (for the bot­tom sheet). Wrap in cling film and re­frig­er­ate for one hour. PRE­PARE FILL­ING: Wash the ap­ples then coarsely grate them, peeled or un­peeled. Add sugar, cin­na­mon and lemon juice. Toast the wal­nuts and chop them. I pre­fer to keep them chunky. MAKE UP: Re­move the larger dough piece from the re­frig­er­a­tor and spread on a bak­ing sheet. Roll thinly to reach the edges of the tray. Pierce it well with a fork to avoid any bub­bles while bak­ing. Squeeze ex­cess liq­uid from the ap­ples by hand or us­ing a muslin cloth. Place the ap­ple fill­ing on top of the dough sheet and spread evenly. Add ex­tra cin­na­mon or sugar if you wish and fi­nally, the toasted wal­nuts. FIN­ISH: Take the sec­ond dough sheet and roll it evenly on a bak­ing pa­per. Place on top of the ap­ple fill­ing. Pierce it with a fork and brush it with a yolk for a nice golden look­ing pie. BAKE: In a pre­heated oven (170°C), bake the pie for about 35-45min. When ready, let it pie cool be­fore slic­ing, other­wise the pas­try may break. Sprin­kle with ic­ing sugar and slice.

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