(click more for my apple pie recipe!)
This was a present from our neighbours for our wedding. It's awesome.
I use it a lot when I'm making apple pie -- I break the "apple slinkys" up into slice-sized pieces, which has a number of advantages:
- the pie cooks very evenly
- they're good size for eating
- the pie holds together really well
Ingredients for shortcrust pastry:
- 2 cups all purpose flour
- 125g (4oz) butter: chilled and diced
- 3-4 tablespoons of chilled water
- pinch of salt
Ingredients for apple pie:
- 5 or 6 large granny smith apples
- 20g (3/4oz) butter
- 1/2 cup caster sugar
- 1/2 cup to 1 cup of sultanas or raisins (depending on how many you like)
- 1 tablespoon of lemon juice
- 2 tablespoons of corn flour (cornstarch)
- 1 teaspooon of ground cinnamon
- a pinch of ground cloves
- 1 beaten egg
- caster sugar to sprinkle on top
Recipe for shortcut pastry:
- sift flour and salt into a large bowl.
- rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs (lift it up high and let it fall into the bowl).
- make a well in the centre of the mixture, add the chilled water and mix with a flat-bladed knife. Use a cutting action, rather than a stirring action. Add a bit more water if the dough doesn't come together - but not too much!
- press the dough into a ball and flatten into a disc.
You can keep the dough in the fridge for a couple of days if you wrap it in clingwrap.
Recipe for apple pie:
- refrigerate the pastry for at least 30 minutes (wrapped in clingwrap)
- peel and core the apples using an Apple Coring Machine!
- melt the butter in a large saucepan and add the sugar, apple, lemon juice, sultanas/raisins and 1 tablespoon of water.
- cook over a medium heat until the apple has softened (should take less than 10 minutes).
- taste it now; add sugar if you want it sweeter.
- evenly mix in the spices and cornflour and stir well over the heat for another minute or so. Put it aside to cool while you work with the pastry.
- Put about 2/3 dough between 2 sheets of baking paper and roll it out into a big enough circle to cover the bottom and sides of your dish (with a little bit of overhang).
- Pour in the apple pie mixture into the middle. Go ahead - taste a little bit.
- Roll the remaining pastry (between 2 sheets of baking paper again -- it's easier) into a circle big enough to cover the top of your apple pie of awesome.
- press the edges together, do something fancy around the edge if you're up for it, and trim off the excess pastry.
- you'll need to make a couple of slits in the lid for the pressure to escape while the pie is cooking -- a couple of jabs with the knife will do.
- brush the top of the pie with the beaten egg, and sprinkle a little bit of caster sugar on top.
- Bake in a (pre-heated) 190C/375F oven for about 40-45 minutes (or until it's nice and golden on top).
- Leave it to cool a little before serving -- I like to serve with creamy vanilla ice cream.