Apple Pie
Ingredients:
Pastry:
1 large egg
125g sugar
185g unsalted butter
250g plain flour
60g cornflour
1 teaspoon baking powder
A pinch of salt.
A little milk for glazing
Castor sugar for sprinkling
Method:
Beat egg and sugar until thick.
Add softened butter and beat thoroughly.
Sift flour, cornflour, baking powder and salt together and add to batter.
Mix well.
Turn onto a floured surface and knead well.
Cut in half.
Roll out one half to fit a 23cm pie plate, prick with a fork a decorate edge.
Roll out the other half of the pastry on some greaseproof paper, to form the top of the pie. Refrigerate.
Bake the pie shell in a hot oven for about 10 minutes, or until just pale.
Remove pie shell from oven and allow to cool.
Fill with the apple filling.
Cover the shell with the pastry top.
Trim edges.
Cut two little slits on top to allow the steam to evaporate.
Baste with milk and sprinkle with caster sugar.
Bake in a hot oven for 10 minutes or until it becomes golden brown.
Serve warm with either vanilla ice cream, pouring cream or whipped cream.
Filling:
5 large or 6 medium granny smith apples
125g sugar
1 teaspoon ground cinnamon
Either ¼ teaspoon ground cloves or 4 whole cloves
1 tablespoon lemon juice
1 teaspoon grated lemon rind
Method:
Peel and cut the apples into 1/8ths and place in a saucepan.
Mix in remaining ingredients and bring to the boil, reduce heat and simmer until apples become soft, not mushy. Remove whole cloves.
Cool slightly before using to fill pie shell.
