Apple Pie
My mum's recipe, adapted a little bit by me. I didn't let the pastry chill long enough and it melted over the apples in the oven, which looked quite pretty, and it was so light, crisp and buttery, so I didn't mind...
Apple Pie
My mum's recipe, adapted a little bit by me. I didn't let the pastry chill long enough and it melted over the apples in the oven, which looked quite pretty, and it was so light, crisp and buttery, so I didn't mind...
Cooking Instructions
- 1
In a large bowl rub the butter into the flour until it looks like very fine breadcrumbs.
- 2
Add the comfectioner's sugar and salt, stir them in, then add three tablespoons of water and stir until it forms a ball, knead gently until it forms a ball.
- 3
Place the pastry in a bag or in plastic wrap and refridgerate it for an hour
- 4
Peel and chop the apples and put them into a bowl half filled with cold water with a squeeze of lemon in it.
- 5
Take pastry out. Cut into one third and two thirds ( the smaller piece will be the lid).
- 6
Roll out the larger piece, into a square shape to fit a 9 by 9 inch pie tin, if yours is circular, roll a circle.
- 7
Roll one side of the pastry over the rolling pin, lift it over the tin, and gently put it in place and push it down the sides. Sprinkle the semolina all over the base of the pie.
- 8
Drain the apples and put them in the microwave on full power for two minutes.
- 9
Take apples out, add the sugars mixed with the cornstarch, cloves, and lemon juice. Mix it all up, and pile it into the pie.
- 10
Roll out the lid, cut a hole in the middle of it, then place it over the pie. Crimp the edges by pressing your thumb down on the edges all the way round.
- 11
Beat an egg and brush egg over the top of the pie.
- 12
Bake the pie at 180 C for 30-40 minutes.
- 13
Remove from the oven, allow to cool slightly before serving, with ice cream, custard or cream.
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