Melted butter for greasing
10 Granny Smith apples, peeled, cored, quartered and thinly sliced
1 cup water
1/3 cup sugar
Grated rind of 1 lemon
ice cream or cream to serve
Breadcrumb mixture:
1 cup unblanched almonds
3/4 cup sugar
9 cups coarse breadcrumbs, toasted
160g unsalted butter, chopped
3/4 cup milk
Crumble:
1/2 cup plain flour
1 tsp baking powder
2 tbsp caster sugar
60g unsalted butter, chopped
1/2 cup flaked almonds
1. preheat oven to 200 deg C. Brush a 23 cm, 4cm deep loose bottomed fluted tart tin with melted butter.
2. Put apple slices and water in a medium heay-based saucepan. Slowly bring to the boil. Reduce heat to low and cook for 2-3 mins. Drain, then set aside to cool.
3. To make breadcrumb mix, put almonds and sugar in a food processor and process until finely chopped. Put breadcrumbs and almond mix in a large bolw and stir to combine. Put butter and milk in the pan and stir over a low heat until butter is melted. Add butter mix to breadcrum mix. Stir to combine, stand for 20 mins.
4. Reserve 2 cup breadcrumb mix then press remaining mix into base and sides of prepared tin. Refrigerate for 20 mins. Add 1/2 the cooled apple mix, sprinkle with 1/2 the sugar and 1/2 the lemon rind. Repeat with remaining ingredients.
5. To make crumble, sift flour and baking powder into a medium bowl. Add sugar and rub in butter until it resemble breadcrumbs. Sitr in reserved breadcrumb mix and almonds. Spread evenly over filling. Bake for 30-35 mins or until golden. Stand for 10 mins and serve with icecream or cream.
Showing posts with label apple pie. Show all posts
Showing posts with label apple pie. Show all posts
20111214
20100818
deep dish apple pie
12 large granny smith apples
1 lemon
1/2 cup caster sugar
4 whole cloves
2 cups water
plain flour
1 tsp ground cinnamon
1 cup SR flour
160g cold butter, diced
1/3 cup iced water
2 eggs
cream or custard to serve
1. Peel and core apples, then cut into quarters. Put apple in a large heavy-based pan. Using a vegie peeler, cut 2 wide strips of lemon peel. Add to pan with sugar, cloves and water. Set over a high heat and bring slowly to the boil. Reduced heat and simmer for 5 mins or until apple is tender. Drain and cool. Discard rin and cloves. Stir through 1 tblsp flour and cinnamon.
2. Preheat oven to 180 C. Grease and line the base of 20cm springform cake tin with baking paper. Pulse 1 1/2 cups of plain flour, SR flour and butter in a food processor until it resembles fine breadcrumbs. Whisk iced water and 1 egg in a jug. Add to flour mixture. Add to flour mixture and process until a dough forms. Turn out onto a lightly floured surface and gently knead until smooth. Wrap dough as 1/3 and 2/3 in plastic and refrigerate for 30 mins.
3. Roll out larger piece of pastry between 2 sheets of baking paper until large enough to cover base and sides of tin, then line tin with pastry. Spoon apple mixture into pastry shell (must be cold). Roll remaining pastry between baking paper sheets until large enough to cover pie. Whisk remaining egg in a small bowl. Brush pastry edge with egg and put on top of apple.
4. Trim pastry eges with a small sharp knife and pinch or press edges with a fork to seal. Brush pie with remaining egg and sprinkle with extra caster sugar. Bake for 40 mins or until golden and crisp. Stand for 20 mins before removing from tin. Serve with thick cream or custard.
1 lemon
1/2 cup caster sugar
4 whole cloves
2 cups water
plain flour
1 tsp ground cinnamon
1 cup SR flour
160g cold butter, diced
1/3 cup iced water
2 eggs
cream or custard to serve
1. Peel and core apples, then cut into quarters. Put apple in a large heavy-based pan. Using a vegie peeler, cut 2 wide strips of lemon peel. Add to pan with sugar, cloves and water. Set over a high heat and bring slowly to the boil. Reduced heat and simmer for 5 mins or until apple is tender. Drain and cool. Discard rin and cloves. Stir through 1 tblsp flour and cinnamon.
2. Preheat oven to 180 C. Grease and line the base of 20cm springform cake tin with baking paper. Pulse 1 1/2 cups of plain flour, SR flour and butter in a food processor until it resembles fine breadcrumbs. Whisk iced water and 1 egg in a jug. Add to flour mixture. Add to flour mixture and process until a dough forms. Turn out onto a lightly floured surface and gently knead until smooth. Wrap dough as 1/3 and 2/3 in plastic and refrigerate for 30 mins.
3. Roll out larger piece of pastry between 2 sheets of baking paper until large enough to cover base and sides of tin, then line tin with pastry. Spoon apple mixture into pastry shell (must be cold). Roll remaining pastry between baking paper sheets until large enough to cover pie. Whisk remaining egg in a small bowl. Brush pastry edge with egg and put on top of apple.
4. Trim pastry eges with a small sharp knife and pinch or press edges with a fork to seal. Brush pie with remaining egg and sprinkle with extra caster sugar. Bake for 40 mins or until golden and crisp. Stand for 20 mins before removing from tin. Serve with thick cream or custard.
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