Freeform apple pie

This apple pie is a delectable, warm and quick twist on a classic dessert. The aroma from the spices will appeal to your senses and permeate your kitchen with a gorgeous woody earthy smell.

Using store bought shortcrust pastry makes this a super quick recipe.

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Placing some frangipane mixture beneath the apples, prevents the pastry from becoming soggy.

I think peeling apples is optional, keeping the skin on adds some flavour, texture and loads of nutrients as loads of vitamins are in the apple skins.

Freeformapplepie

Ingredients:

Frangipane mixture

4Tb almond meal

2 egg yolks (save the whites)

1Tb brown sugar

2Tb Milk (I use coconut for a nice nutty flavour)

1tsp cornflour

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Apple mixture

5 pink lady apples (you could use granny smith apples if you liked a more tart apple pie)

1tsp ground ginger

1tsp lemon juice

1tsp cinnamon

4Tb brown sugar

2Tb dried blueberries (optional)

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Pastry

2 pieces store bought short crust pastry

2 eggs whites (from the frangipane mixture)

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Method:

  1. Pre- heat oven to 180C quarter steam and heat/25% steam*. Cut apples in half, core, cut each piece into thirds.
  2. Add sugar, lemon juice, ginger, cinnamon and 2Tb water (optional add blueberries), stir to combine. Place onto a medium heat, and cook for 10minutes, stirring regularly. Make sure that the liquid does not run out and apples stick to the bottom or burn, if required add 1 extra tablespoon of water at a time.
  3. Cut corner from the pastry, creating a curve shape.
  4. Mix together all ingredients for frangipane mixture.
  5. Divide frangipane mixture into 2.
  6. Line a baking tray with paper, depending on the size of your tray you may need to use 2.
  7. In the centre of the piece of pastry, place half of the frangipane mixture and spread out, leaving a 4 cm edge around the pastry. Repeat with the second piece of pastry.
  8. Place apples on top of frangipane mixture, fold pastry into a parcel, pressing the corners in firmly.
  9. Brush with egg white mixture. Bake for 15minutes on quarter steam and heat.
  10. Serve wedges of pie with a dollop of ice cream, cream or custard.

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*if you do not have a combination steam oven, you can use a fan forced oven at 180C. The difference you may see in the final product is that using a combination steam oven, will be the lightness and fluffiness in the pastry.

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