This recipe is from the treasured archives and dedicated to Kristie N's Gran
Pastry base and top;
2 cups flour
4 oz - 120 grams Margarine or butter
1 tablespoon caster sugar
1/4 tsp salt
1 egg2 tablespoons water
2 tablespoons milk
Please note you may not need all liquid so just add gradually
Mix in a electric mixer or by hand starting by crumbing the flour sugar salt and butter
then mix water, milk and eggs together and add to the mix.
Mix the sticky dough and once almost together place it on a floured surface and kneed into a smooth dough, you can roll out and use or rest in fridge, if wanting to use later just make sure it comes back to room temp to minimize cracking.
Don't forget to preheat your oven to 180°c if your going to make straight away
To make base and top; Roll to 3 mm thickness and use your pie dish to trace around the shape you need x 2, always allowing a hang over of approx 2cm as will shrink while cooking as well it will help you attach your top
Press pastry into your base tray/ tin and par-cook , use fork to prick base and then place baking paper or foil on top of pastry and add weighted beans and blind bake to a very blond. approx 5 mins at 180 degrees
Keep other piece for top so once your blind pastry baked fill with apple filing and
5 Apples peeled and cored
1/2 cup sugar
20 grams butter
1/2 vanilla bean scrape black seeds out
2 strips of lemon peel
1/4 teaspoon cinnamon powder
2 tablespoons flour (any can be used)
1/2 Lemon juiced
To make your filling in a small sauce pan on medium heat
add peeled, cored and cut apples into a small pieces
butter and spices.
Cook till apple starts to soften
Then add flour cook till starts to get sticky and then add lemon juice.
Remove away from heat and allow to cool and the use when you are ready...
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