In case you're new to my blog Iris is one of my favourite blogging buddies. She lives in Germany where, apparently they just don't make pies. I can't imagine a life without pie. Okay, I'm not a huge fan of the Aussie meat pie (very un-Australian, I know!) but I love a juicy delicious fruit pie and what better variety than apple?
Iris has told me of her lack of pie dishes, her lack of a 'good' pastry recipe and in general the lack of pie in her life. So this pie is just for her. It doesn't need a pie dish, the pastry is easy and the end result is delicious. Iris, I hope you like this.
I mished and mashed a couple of different recipes together but they all came from the same book - Donna Hay's Simple Essentials, fruit.
Rustic Apple Pie
Sweet Shortcrust Pastry
2 cups (300g) plain flour
3 tablespoons caster (superfine) sugar
150g cold butter, chopped
2-3 teaspoons iced water
Process the flour, sugar and butter in a a food processor until the mixture resembles rough breadcrumbs. While the motor is running, add enough iced water to form a smooth dough and process until just combined. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes. Roll out the pastry on a lightly floured surface or between sheets of non-stick baking paper until 2-3 mm (1/8 inch) thick.
6 green apples, peeled, cored and halved. Cut each half into four slices.
1 tablespoon water
1 - 2 tablespoons sugar
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
Place the apples and water in a deep frying pan over medium heat. cover and simmer, shaking the pan occasionally for 5 minutes or until just tender. Drain and cool . Stir in the sugar, lemon juice and cinnamon.
To assemble the pie
Preheat the oven to 180C. Roll the pastry into a circle about 30cm round on a lightly floured surface, or between sheets of non-stick paper. Sprinkle 1-2 tablespoons almond or hazelnut meal in the middle 20cm (or so) circle. Pile the apples (drain them if you need to) into the middle of the pastry over the almond meal then fold the sides of the pastry up to partially enclose over the apples. Brush the pastry with a little beaten egg and sprinkle with extra sugar. Bake for about 30 minutes or until the pastry is golden.