Monday, July 3, 2017


One of my favourite things about Autumn/Winter is the availability of a variety of fresh crunchy apples. I love eating apples but I also love turning them into dessert. There are so many wonderful desserts that make the most of apples and this is one of my favourites.  I really love passionfruit icing and that mixed with pastry and apple is heaven.  This is a snap to make in CC.

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2 1/3 cups plain flour
2 tsp baking powder
1/3 cup custard powder
1/3 cup cornflour
150g butter
1/3 cup water
1. Place all ingredients except water into the bowl with the kneading blade. Pulse for 20 seconds or until the mixture resembles sand or bread crumbs.
2. Add the water and select Pastry P1. After a minute or so the mixture should start to come together in large pebbles.  If it does not, add 1tbsp of water at a time until it does.
3. Turn dough out on to a lightly floured surface. Bring together into a ball and then knead until the dough is smooth. Flatten the dough into a disc and wrap in glad wrap. Place in the fridge to chill for 30 minutes.
4. Grease a 20cm cake tin.
5. Weigh the dough - then divide the dough into two pieces - 1 will be 2/3 and the other one third.
6. Roll the larger piece out until it is large enough to line the prepared tin. As this is a shortcrust, you may need to stretch and pat and do a bit of patchwork to get it lined.  This is fine - shortcrust is not easy to work with - so just do your best and have fun with it!
7. Place the apple mixture (recipe follows) into the pastry lined tin.
8. Roll out the remaining dough to fit the top of the tin.
9. Paint the rim of the pastry in the tin with milk. Place the rolled dough lid on top and press to seal to the pastry base.
10. Paint the lid with milk and make two 2cm slits in the lid.
11. Place the pie in the fridge to chill for 20 minutes.
12. Place the pie in an oven that has been preheated to 160 degrees. Bake for 40-50 minutes or until golden brown.
13.  Allow to cool and then ice with passionfruit icing (recipe follows).

Apple Filling
6 Granny Smith apples - about 1kg
3tbps of caster sugar
1/2-1 tsp ground cinnamon (to your taste)
1/4 cup water
1 tbsp lemon juice

1. Peel, core, quarter and thinly slice apples.
2. Place apples and all other ingredients in the bowl with the stirring blade.
3. Select Slow Cook P1 for 10 minutes or until apples are soft.
4. Allow to cool to room temperature.

Passionfruit Icing
1 cup icing sugar
1/2 tsp soft butter
1 passionfruit
1 tsp milk

1. Place all ingredients in the bowl with the kneading blade.
2. Select Speed 3 Temp 60 Time 2 minutes.
3. Pause program after 1 min and scrape down sides and blade. Resume program.

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