Dusky Apple Pie
8 tart green apples, peeled, cored, and thinly sliced
2 tsps. lemon juice
2 thin slices of lemon zest
55g castor sugar
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Pastry
250g self-raising flour
185g brown sugar
1 tablespoon cinnamonn
1 tablespoon ground ginger
125g cold butter, cubed
1 egg, lightly beaten
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This is what you do: Preheat the oven to 180˚C (350˚F) Gas 4 and put a baking sheet in the oven to heat up. Place the apple slices in a saucepan with the lemon juice, lemon zest, and sugar. Cover and cook for 15-20 minutes, turning the apples often so they soften and cook evenly. Set aside and let cool. To make the pastry, put the flour, brown sugar, and spices in a food processor and process for a few seconds to combine. With the motor still running, add the butter several cubes at a time. Add the egg and 1-2 tablespoons of cold water and process until combined. The dough will look dry and crumbly. Transfer to a bowl and knead to form a ball. Wrap the ball in clingwrap and refrigerate for 30 minutes. Cut the dough into 2 portions with one slightly larger than the other. Roll the larger piece of dough between 2 sheets of greaseproof paper and use it to line the bottom and sides of the prepared tart tin. (handle the pastry with care, as it can be quite crumbly) Trim the edge of the pastry to fit the tin. Spoon the apples on top of the pastry base. Roll the remaining pastry to a circle large enough to cover the base the base and place it on top of the pie, trimming the edges to fit. Use a small, sharp knife to make several slits in the pastry. Put the pie on the hot baking sheet and bake in preheated oven for 50-55 minutes, until the pastry is dark brown. Remove the pie from the oven and let it rest for 15-20 minutes before cutting into wedges. You can serve it with whipped cream, custard, or ice-cream. ♥♥♥
Enjoy!!!
