Ingredients
- 1kg granny smith apples, peeled, cored, cut into thin wedges
- 100g (1/2 cup) caster sugar
- 60ml (1/4 cup) water
- 4 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
- 1 egg, lightly whisked
- White sugar, to dust
Direction
Preparation time: 20mins > cooking
time: 35mins > Ready in: 55mins
1.
Preheat
oven to 200°C. Combine apple, caster sugar and water in a saucepan over medium
heat. Cook, stirring, for 2 minutes or until sugar dissolves. Cover and simmer,
turning occasionally, for 2-3 minutes or until apple is just tender. Set aside
for 30 minutes to cool completely.
2.
Meanwhile,
line the bases and sides of four round 9cm (base measurement) pie tins with
half the pastry and trim excess. Place in the fridge for 15 minutes to rest.
3.
Brush
the edges of the pastry with egg. Use a slotted spoon to divide the apple
mixture evenly among the pastry cases.
4.
Use
a 12.5cm-diameter round pastry cutter to cut 4 discs from the remaining pastry.
Top each pie with a pastry disc and use a fork to press the edges to seal. Use
a small sharp knife to trim any excess pastry and cut a small cross in the top
of each pie. Brush the tops with egg and sprinkle generously with sugar.
5.
Place
pies on a baking tray. Bake in oven for 25-30 minutes or until golden. Serve
warm or at room temperature.
To thaw: Place in the fridge for 12 hours. To reheat: Preheat oven to 180C. Place thawed pies on a baking tray. Bake in oven for 30 minutes or until heated through.
Utensils List
- Saucepan
- Pastry Cutter
- Baking Tray
- Spoon
- Knife
- Serving Plate
- Fork
- Brush
Ingredients List
- Caster Sugar
- Apple
- Water
- White Sugar
- Egg
- Frozen Shortcrust Pastry
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