Saturday, March 28, 2009

apple pie

i've been making apple pie like this ever since i was in high school. it's not the traditional looking pie we are accustomed to with a crust on the bottom and top. it starts life with a crust on top with when cooked forms the base, much like a tarte tatin. i don't call it tarte tatin because i don't think it is a tarte tatin, not authentically, anyway.

1 cup plain flour
a pinch of salt
60 grams butter
1/8 cup sugar
1 egg yolk

2 quantities cooked apples

place the flour, salt, butter, sugar and yolk in a medium sized bowl and use a hand mixer to combine together to form a soft dough (if you like, you can use a food processor).
wrap the dough and place it in the fridge for 1/2 an hour.
preheat the oven to 180 degrees celcius.
place the apples in a 20 centimetre oven safe dish.
roll out the pastry to fit over the apples and tuck the edges of the pastry.
place the apple pie into the oven and bake for 25 minutes or until golden.
once golden, remove from the oven and set aside for 10 minutes.
place a dish larger than the pie dish over the pie dish and invert.
serve with cream and/or icecream

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