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International Classic Dessert: Apple pie
INTERNATIONAL CLASSIC DESSERTS
APPLE PIE Delicious on its own, or with topped with double cream or vanilla ice cream. Ingredients: 900 grams tart cooking apples (green apples)
2 tablespoons plain flour
90 grams sugar
25 ml fresh lemon juice
½ tsp ground cinnamon
½ tsp ground allspice
¼ tsp ground ginger
¼ tsp grated nutmeg
¼ tsp salt
4 tablespoons butter, diced For the pastry:
225 grams plain flour
1 tsp salt
75 grams cold butter, cut into pieces
50 grams cold lard, cut into pieces Procedure:
1. For the pastry, sift the flour and salt into a bowl.
2. Add the butter and lard and cut in with a pastry blender or rub between your fingertips until the mixture resembles coarse crumbs. With a fork, stir in just enough iced water to bind the dough (60 to 120ml or 4 to 8 tablespoons).
3. Gather into balls, wrap in greaseproof paper and chill for 20 minutes.
4. On a lightly floured surface, roll out dough ball to 3mm or 1/8 inch thick. Transfer to a 23 cm or 9 inch pie tin and trim the edge. Place a baking sheet in the center of the oven and preheat to 220ºC, 425ºF, or Gas 7.
5. Peel, core and slice the apples into a bowl, Toss with the flour, sugar, lemon juice, spices and salt. Spoon into the pie shell and dot with butter.
6. Roll out the remaining dough. Place on top of the pie and trim to leave a 2cm or ¾ inch overhang. Fold the overhang under the bottom dough and press to seal. Crimp the edge.
7. Roll out the scraps, cut out leaf shapes, and roll balls for the holly decoration. Arrange on top of the pie. Cut stem vents.
8. Bake for 10 minutes. Reduce the heat to 180ºC or 350ºF or Gas 4 and bake until golden, 40 to 45 minutes more. If the pie browns too quickly, protect with foil.
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