Question ID: 2000-10735-0-2-3-4
Recipe Description
Ready rolled shortcrust pastry Or a quantity of pastry for a 23cm pie dish.125g butter 5 Granny Smith apples 4 tablespoons water 3 tablespoons plain flour 100g caster sugar 100g dark brown sugar
As we're using ready rolled pastry, there was no rolling to be done. We just had to unroll the pastry from the pack and ta da!From this point, it doesn't matter if you've used homemade or bought pastry. Carefully lift the pastry onto a 23cm pie dish so the pastry overlaps the sides. Gently push the pastry into the dish. Trim the edges and save for the lattice
Peel, core and slice the applesCover a baking tray with foil. This is used to put the pie dish on in case of any spillages. It saves on a clean up later! Pile the apples into the pastry lined pie dish
Melt the butter in a medium size saucepan, add the flour and keep stirring to form a pasteAdd the water and sugars Keep stirring and bring to the boil then reduce to a gentle simmer. The sauce will darken and thicken.
Roll out any scraps of pastry, or a new sheet if using ready made.Cut out 8-10 strips of pastry, long enough to cover the pie, about 2-3 cms wide. Weave the pastry strips over the top of the pie as shown in the photos. Transfer the caramel sauce to a pouring jug and slowly pour over the pie. If you pour the sauce over the pastry be careful that it doesn't just cascade off the sides, but it will give the pastry a nice glaze. Place the pie onto the prepared baking tray and bake for 15 minutes at 220 degrees centigrade. Reduce the temperature to 180 for another 30-40 mins. Check the pie periodically as it can start to burn on the top, if this is happening, then just use a length of foil to cover while it finishes cooking
The pie is done when the apples feel soft- use a knife or skewer to test.Allow the pie to cool a bit, the caramel will be very hot! Serve warm or cold. Ice-cream, cream or custard? That's your choice.
Question & Answer
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