Apple Amber Pie
List of Ingredients
250g (2 cups) plain flour
125g unsalted butter cubed
4 teaspoons caster sugar
1 large egg, separated
2 teaspoons lemon juice
8-12 teaspoons chilled water.
Filling: 1 kg cooking apples (about 5)
125 g ( 1/2 cup) white sugar
grated rind and juice of 1 lemon
20g unsalted butter
2 large eggs, separated
90g ( 1/3 cup) caster sugar
glaceed julienne of lemon rind and mind leaves to decorate.
Recipe
Preheat oven to 220C. Place the flour and butter in a food processor and
mix to the texture of breadcrumbs. Add sugar egg yolk and lemon juice; mix
for 10 seconds. Add 4 teaspoons water and mix for 10 seconds, repeating
until a dough forms which leaves the sides of the bowl. Press dough into a
disc shape, wrap in greaseproof paper, and chill for 20 minutes.
Peel core and thinly slice apples into a nonreactive pan. Add sugar, lemon
rind and juice. Cover and cook on a medium heat until apples bubble, then
stew for 15 minutes stirring twice. Pour apple mixture into the food
processor and mix to a smooth puree. Add butter and egg yolks; mix for 30
seconds.
Roll out pastry on a lightly floured surface and line a 23cm flan tin.
Prick base. Line with a square of greaseproof paper and a layer of dried
beans. Bake bind for 10 minutes, remove paper and beans.
Reduce oven temperature to 180C. Pour apple mixture into pastry; bake for
15 minutes until filling is almost firm.
Whisk 3 egg whites in a clean polished bowl until stiff. Whisk sugar in
gradually. Swirl meringue mixture over apple filling with a plastic
spatula. Bake for a further 15 minutes. Serve warm, decorated with lemon
rind and mint leaves.
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