I must warn you that before you read any further than this paragraph that this is going to be a calorie packed and scrumptious yummy delight. So if calorie-counting is a concern, then you will probably be disappointed. Sorry! Its just that I feel that this is an appropriately seasonal recipe as it embodies many things autumnal/wintery to me. All things comfort food.
Getting the pastry just right took a bit of work, but I finally got there - Pastry making is not among my culinary strengths I must confess. And if I might add with my limited pastry making skills this has got to be the easiest pastry to get right. *Glowing with a sense of accomplishment*.
Ingredients
Pastry:
- 200g Plain Flour
- 110g Butter
- Pinch of Salt
- 3-4 tbsp Cold Water
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| Ruben Apples |
Filling:
- 700g Ruben Apples (peeled, cored and quartered)
- 2 tbsp Lemon Juice
- 100g Brown Sugar
- 1/2 tsp Ground Cinnamon
- 25g Butter
- 4-6 tbsp Cold Water
- Milk to Glaze
Method
- Add flour, butter and salt to food processor and mix on lowest speed until fine before adding water to form dough. Alternatively, into a mixing bowl, add flour, butter and salt and mix with fingers. Then add water and mix with a knife or fork until dough binds together.
- Wrap in clingfilm and place in refrigerator to chill until it is needed, but not less than 20 minutes and not more than 2 hours.
- Pre-heat oven to 200 degrees C.
- Simmer apples in a saucepan with lemon juice until soft.
- Add brown sugar and cinnamon.
- Remove from heat and add butter. Mix and leave to cool.
- Divide dough into two equal halves and roll out to flatten.
- Line a pastry dish with one half of the dough.
- Scoop cooked ingredients into the pastry case and cover with the other half of the dough.
- Dampen the edges of the pastry with water and press firmly together.
- Brush the top of the pie with milk to glaze.
- Place in oven and bake for 25 minutes.
- Remove from oven and allow to cool to almost room temperature before serving.
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Enjoy!
Serves 5-6
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