- Course:
- Cuisine
- Prep time: minutes
- Cook time: minutes
- Total time: minutes
Enjoy Delicious REAL Bread without Worrying about Your Health, Your Blood Sugar... or Your Waistline!
INGREDIENTS:
SERVES 8- 900g/2lb tart cooking apples
- 30ml/2 tablespoon plain (all-purpose) flour
- 115g/4oz/generous ½ cup caster (superfine) sugar
- 2.5ml/1½ tablespoon fresh lemon juice
- 2.5ml/½ tsp ground cinnamon
- 2.5ml/½ tsp ground allspice
- 1.5ml/¼ tsp ground ginger
- 1.5ml/¼ tsp freshly grated nutmeg
- 1.5ml/¼ tsp salt
- 50g/2oz/¼ cup butter, diced
- 275g/10oz/2½ cups plain (all-purpose) flour
- 5ml/1 tsp salt
- 75g/3oz/6 tablespoon cold butter, cut in pieces
- 50g/2oz/⅓ cup cold white vegetable fat (shortening), cut in pieces
- 50-120ml/2-4fl oz/¼-½ cup iced water.
STEPS:
- For the crust, sift the flour and salt into a bowl.
- Add the butter and fat and cut in with a pastry blender or rub between your fingertips until the mixture resembles coarse breadcrumbs. With a fork, stir in just enough water to bind the pastry.
- Form two balls, wrap in clear film (plastic wrap). Chill for 20 minutes.
- On a lightly floured surface, roll out one ball 3mm/⅛in thick. Transfer to a 23cm/9in pie dish and trim the edge. Preheat a baking sheet in the centre of a 220°C/425°F/Gas 7 oven.
- Peel, core and slice the apples into a bowl. Toss with the flour, sugar, lemon juice, spices and salt. Spoon into the pastry case (pie shell), dot with butter.
- Roll out the remaining pastry Place on top of the pie and trim to leave a 2cm/¾in overhang. Fold the overhang under the pastry base and press to seal. Crimp the edge.
- Roll out the scraps and cut out leaf shapes and roll balls. Arrange on top of the pie. Cut steam vents.
- Bake for 10 minutes. Reduce the heat to 180°C/350°F/Gas 4 and bake until golden, 40-45 minutes more. If the pie browns too quickly, protect with foil.
COOK'S TIP
Instead of using cooking apples, choose crisp eaters such as Granny Smith, which will not soften too much during cooking.