Monday, June 6, 2011

Apple & berry freeform pie...

I made this freeform Apple & Berry pie (from the current MasterChef magazine (winter). It was supposed to be Pear and Strawberry but I had the apples and berries on hand so I went with that.
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For the pastry, chop up 250gms cold butter into 1 cm cubes. In a food processor add 2 cups Plain flour and 1 cup of SR flour and 2/3 cup castor sugar. Add in the cubed butter and blitz on and off until the mix resembles bread crumbs. Now add in 4 egg yolks and a teaspoon of vanilla and blend until the mixture comes together as a crumbly mix.
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Turn out onto a clean bench and bring all the mixture together to a smooth dough. Halve the mix and form into 2 balls, cover in cling wrap and refrigerate for 30 minutes.
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Lay a piece of baking paper on the bench and roll one ball into a large round (dinner plate size) and cut out a neat circle (using that plate). Carefully place onto a large baking tray, still on the paper. Roll out the second ball and cut to size.
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I heated the frozen mixed berries and a little sugar in a saucepan...
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Place sliced Granny Smith apples on the round of pastry (should have used 3 apples)...
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... and top with the warmed berry mixture...
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By flipping the round over then peeling off the paper, cover with the second round of pastry, then using a fork, press down and seal edges of the pie. Brush with milk and sprinkle with sugar.
Make it as rustic or neat as you like.
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Bake for about 30-40 minutes in a 180C oven until dark golden.
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Tah dah! The fillings are endless - apple, sultana & cinnamon; apricot; apple & rhubarb; pear and strawberry. The pastry is lovely and short and sweet. Delicious!
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Cold again here today. Hardly left the house yesterday, just bummed around and pottered. We had some really heavy showers and some hail so it was nice to stay inside and not do much.
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Cheers - Joolz

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