Sunday, April 11, 2004
8 granny smith apples
1/2 cup white/caster sugar
enough water to cover apples for boiling
2 tbsp cornflour
1 cup Self Raising flour
1 cup plain flour
6 tbsp butter
60ml milk (approx 2 oz I think)
1. Peel, core and slice apples. Place in a saucepan and cover with water, adding sugar and bringing to the boil.
2. Once boiled and apple is soft, strain the apples, retaining the liquid. Put cooked apples aside.
3. Take up to 2 cups of reserved liquid and place in a saucepan with cornflour. Mix thoroughly before placing back on the heat. Cook until desired consistency is achieved. Consistency should coat the back of a spoon, similar to custard.
Note: If you whisk continuously throughout the thickening stage you shouldn't get any lumps in the liquid.
4. Add apples back to cooked liquid and stir through. Leave to cool.
5. Sift, or just place in a bowl, the SR and plain flour. Rub through butter with fingertips until resembles fine bread crumbs.
6. Mix egg and milk together, adding most of the liquid to the flour. Mix with a knife/fork until a stiff dough is made. Add some more egg milk mix if required.
7. Turn onto a floured bench top and kneed until smooth.
8. Roll out with a rolling pin or fat piece of dowl until desired thickness. I used my pastry at about 3-4mm thick.
Note: Always lightly rub flour onto rolling pin so that the pastry won't stick.
9. Carefully pick up the pastry by rolling it onto the rolling pin and gently roll, with the aid of fingers into the greased pie dish. I used a loaf dish to make for easy serving.
10. Once it is settled into the dish, put in cooled apple mush and cut off excess pastry, leaving a lip so that the lid might be joined.
11. Reroll cut off pastry for the lid, carefully placing it on top. Brush with remaining egg milk mix. Prick with a fork and sprinkle with sugar. You can press the fork around the edges to secure the top.
12. Bake in a moderate oven until golden or roughly 20 minutes.
Serve with cream, ice cream or plain. Can be eaten hot or cold.