Sunday, 9 October 2011
Streusel Apple Pie
125g unsalted butter,diced and chilled
200g plain flour
1/2 teaspoon salt
35-60ml ice cold water
140g plain flour
100g caster sugar
For The Filling
1.3kg eating apples(granny smith)
1 tsp lemon juice
15g caster sugar
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
3 tbsps flour
pinch of salt
15g butter,small pieces
1.Begin with the shortcrust pastry.In a large bowl rub the butter into the flour and salt with your fingertips or using a pastry blender,until you have irregular breadcrumbs.Add half the water and mix until the mixture starts to come together,adding more water if the mixture is too dry.Place onto a work surface and using the heel of your hand,press and smear the dough across the work surface a few times,then gather it together and form into a flat round.Wrap in clingfilm and chill for 30 minutes.Alternatively this can be done using a food processor and then smearing across the work surface as mentioned above.
2.While the pastry is chilling make the streusel topping.Sieve the flour and sugar into a bowl and then rub in the butter using your fingertips.Gather the dough together then chill until needed.
3.Lightly flour the work surface and rolling pin,and roll out the chilled shortcrust pastry to fit a 23cm(9in) pie dish.Line with the dough and trim any excess leaving a 2.5cm overhang.Roll the excess pastry under itself to form the pie's edge.Crimp the pie's edge using your fingertips.Chill for 30 minutes.Preheat the oven to 200C(180C Fan)gas mark 6.
3.Line the prepared pastry shell with baking parchment and fill with a layer of baking beans or rice.Bake for 20 minutes.Remove the baking beans and baking parchment,then bake for a further 10 minutes or until the pie begins to turn golden.
4.To make the filling,peel,core and slice the apples,then put them in a large bowl with the lemon juice,sugar,cinnamon,nutmeg,ginger,flour and salt.Mix well.
5.Add the filling to the pastry shell and dot with the butter.Bake for 15 minutes,then open the oven reduce the temperature to 180C(160 Fan)gas mark 4.Break the streusel topping into little pieces and spread it across the top of the pie.Bake for another 45-50 minutes or until the filling is bubbling and the pastry golden.Allow to cool for 20-30 minutes.