Tuesday, 18 February 2014

Apple lattice pie

Classic apple pie, with crisp and crumbly pastry, apples and cinnamon.  Warming treat for the rainy days!


For the crust:
  • 245g plain flour
  • 125g cold, unsalted butter
  • 1 egg yolk
  • 1tbsp greek yoghurt, or soured cream
  • 1tsp baking powder
  • 1/4 cup icing sugar
  • 1-2 tbsp cold water
For the filling:
  • 7-8 small Cox apples
  • 1,5tsp cinnamon
  • 2tbsp corn flour
  • 2tbsp caster sugar
  • 2tbsp polenta
  • 2tbsp ground almonds
  • 1 egg white

To make the pastry place all of the ingredients (apart of water) in a bowl and rub with your fingertips until the mixture resembles bread crumbs.  Add 1-2tbsp of cold water and knead quickly until just combined.  

Shape the pastry into a ball and wrap with foil, place in the fridge for about 30 minutes.

Roll out 2/3 of the pastry and press into a greased 20cm pie dish. Prick with a fork, line with baking paper and fill with baking beans.  Bake in a pre-heated oven at 180C for about 10 minutes, then remove the paper and baking beans and bake for further 10-15 minutes, until the pastry is dried and baked through. 

To make the filling peel and thinly slice the apples.  Mix with corn flour, cinnamon and sugar.

Sprinkle polenta and ground almonds onto the base, then fill the pastry case with apples.  

Roll out the remaining pastry, cut into stripes and arrange on top of the pie. 

Brush with an egg white, and bake at 170C for about 45 minutes.


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