Real Living
Ingredients
Method
1.Preheat oven to 200°C (180°C fan). Blind-bake pie base.
2.Meanwhile, pour water into saucepan, add apple chunks, 1 tablespoon caster sugar, vanilla extract and cinnamon or nutmeg. Cook over medium heat for 10 minutes.
3.Remove blind-baked base from oven and set aside to cool.
4.Layout Carême pastry on board. Cut a circle to fit pie top.
5.Drain excess liquid from apple mix, then spread mix evenly over base.
6.Sprinkle remaining 1 tablespoon of caster sugar over apple. Cover with pie top, crimping pastry edges together.
7.In bowl, whisk egg and milk with fork. Lightly brush pastry top with egg-wash.
8.Bake pie for 20 to 30 minutes until top is golden and apple is cooked. Sprinkle icing sugar over pie.
9.Serve pie warm with cream.
Equipment Sharp knife; pie dish (23cm x 6cm); baking paper; baking beads or dried pulses; medium saucepan; chopping board; small bowl; fork; pastry brush
Note
