It has been a while since I last shared a recipe on this blog. Last weekend, we invited a few church friends to our home for dinner. I cooked prawn noodles whilst my wife decided to bake a traditional apple pie for dessert. Visit for the prawn mee recipe:
Here is the recipe (serves 8) she followed from a cookbook:
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Ingredients: 2 lb (900 g) tart eating apples (Granny Smith) - peeled, cored & sliced, 1 tbsp fresh lemon juice, 1 tsp vanilla essence, 115 g caster sugar, 1/2 tsp ground cinnamon, 45 g butter, 1 egg yolk.
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Ingredients: 2 lb (900 g) tart eating apples (Granny Smith) - peeled, cored & sliced, 1 tbsp fresh lemon juice, 1 tsp vanilla essence, 115 g caster sugar, 1/2 tsp ground cinnamon, 45 g butter, 1 egg yolk.
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For the pastry: 225 g plain flour, 1 tsp salt, 170g vegetable fat, 4-5 tbsp iced water, 1 tbsp quick-cooking tapioca.
1. Preheat a 450*F/230*C oven.
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2. For the pastry, sift the flour and salt into a bowl. Using a pastry blender, cut in the fat until the mixture resembles coarse breadcrumbs.
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3. Sprinkle in the water, 1 tablespoon at a time, tossing lightly with your fingers or with a fork until the pastry forms a ball.
4. Divide the pastry into half and shape each half into a ball. One a lightly floured surface, roll out one of the balls to a circle about 12 in (30 cm) diameter. .
5. Use it to line a 9 in (23 cm) pie tin, easing the dough in and being careful not to stretch it. Trim off the excess pastry and use the trimmings for decorating. Sprinkle the tapioca over the bottom of the pie shell.
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5. Use it to line a 9 in (23 cm) pie tin, easing the dough in and being careful not to stretch it. Trim off the excess pastry and use the trimmings for decorating. Sprinkle the tapioca over the bottom of the pie shell..
6. Roll out the remaining pastry to 1/8 in (3mm) thickness. With a sharp knife, cut out 8 large leaf-shapes. Cut the trimmings into small leaf shapes. Score the leaves with the back of the knife to mark veins. .
7. In a bowl, toss the apples with the lemon juice, vanilla, sugar and cinnamon. Fill the pastry case with the apple mixture and dot with the butter or margarine. .
8. Arrange the large pastry leaves in a decorative pattern on top. Decorate the edge with small leaves. .
9. Mix together the egg yolk and cream abd brush over the leaves to glaze them.
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10. Bake for 10 mins, then reduce the heat to 350*F/180*C and continue baking until the pastry is golden brown, 35-40 mins.
10. Bake for 10 mins, then reduce the heat to 350*F/180*C and continue baking until the pastry is golden brown, 35-40 mins. .
Let the pie cool in the tin, set on a wire rack.
Serve with ice cream.
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