Friday, November 14, 2008

Apple Pie

Serves: 6-8


2 1/2 cups all-purpose (plain) flour
1/3 cup icing sugar
6 ounces (185 g) butter
2 tablespoons water
1 egg white, lightly beaten
1 tablespoon caster sugar
3 x 13 ounce (410 g) cans unsweetened pie apple
1/4 cup caster sugar

Convection Microwave Method:

1. Sift flour and icing sugar together. Rub in butter until mixture resembles fine breadcrumbs. Ann enough water to form a soft dough.
2. Wrap in greaseproof paper and refrigerate for 1 hour.
3. Preheat oven to 425 degrees F (220 degrees C).
4. Roll out 2/3 of pastry on a lightly floured surface to line a 9 inch (22 cm) high-sided pie plate.
5. Spoon filling into pastry case.
6. Roll out remaining pastry, brush edge of pie with egg white, cover with pastry. Press edges of pastry together; trim.
7. Cut a few slits in top of pastry; brush with remaining egg white and sprinkle with caster sugar.
8. Place on Low rack, cook for 25 minutes on LOW MIX/BAKE.
9. Serve hot with cream or ice-cream.

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