Sunday, August 8, 2010

Apple Pie

Apple Pie

200g self raising flour (or 200g plain flour with 1 and 3/4 tsp baking powder)
Dash of salt
100g chilled butter
80ml cold water
Apple pie filling
½ egg beaten

Spread sifter flour and salt on a board. Place chilled butter in it and cut in with kitchen knife into small pieces.
Gather dough into around and form hollow its centre. Sprinkle in cold water a little at a time mixing lightly until flour is moistened.  Leave in refrigerator for 60 minutes.
Place dough on board. Roll dough in to 3cm in thickness with rolling pin. Fold in to thirds and change position by turning 90 degrees angle. Roll out again with rolling pin. Repeat this 3-4 times.
Divide dough in half and roll out a 15cm square. Cut a circle using rim of a pan. Ease down into pan. Pick bottom of pastry thoroughly with fork to make air holes.
Place apple pie filling on top of pastry in pan.
Roll our remaining dough and cut into 2cm with stripes. Place stripes across pie pan weaving a lattice top. Then place a strip along the edge. Press edges of strips with a fork.
Dampen the stripes with beaten egg. Use a pastry brush for this.
Bake in a preheated oven of 200C for 35 to 40 minutes.

Apple pie filling

Peel and remove 3 medium sized apples and cut in to desired pieces. Place in a pan with 100g- 120g sugar and cook till tender with some lemon extract. After cooling add a dash of cinnamon.

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