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Open Apple Pie Recipe
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Ingredients : Serves 8 |
1.5 kg
45 g
10 ml
25 g
30-45 ml
For the pastry
275 g
2.5 ml
115 g
60 g
75-90 ml |
Tart eating or cooking apples
Sugar
Ground cinnamon
Butter, diced
Honey, to glaze
Grated rind and juice of 1 lemon
Plain flour
Salt
Butter, cut into pieces
Vegetable fat or lard, cut into pieces
Iced water |
Method :
- For the pastry, sift the flour and
salt into a bowl. Add the butter and fat and rub in until the mixture
resembles coarse breadcrumbs.
- Stir in just enough water to bind the
dough. Gather into a ball, wrap and chill for at least 20 minutes.
- Preheat the oven to 200oC/400oF/Gas
6. Place a baking sheet in the oven.
- Peel, core and slice the apples.
Combine with the sugar, cinnamon, lemon rind and juice.
- Roll out the pastry to a 30 cm circle.
Use to line a 23 cm/9 in pie dish, leaving an overhanging edge. Fill
with the apples.
- Fold in the edges and crimp loosely.
Dot the apples with diced butter.
- Bake on the hot baking sheet until the
pastry is golden and the apples are tender, about 45 minutes.
- Melt the honey in a saucepan and brush
over the apples to glaze.
- Serve warm or at room temperature.
Note : If using eating apples for this
pie, make sure they are firm-fleshed rather than soft.
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