Apple Pie

This year, in honour of Pi Day tomorrow (14th March, 3.14 – nerdy I know!), I made my first latticed apple pie. Heading into Autumn, apples are particularly sweet and delicious and they really shine in this pie. I’ve kept flavouring simple and traditional with just a sprinkle of sugar and cinnamon to enhance the flavour of the apples. I used red apples because that’s what we had in the house, but it would work well with granny smith apples as well (but you may want to add in a little more sugar). Happy baking!

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Ingredients (serves 8)
Pastry
1⅔ cups plain flour
1 tblspn caster sugar
¼ tspn baking powder
180g cold butter, chopped
⅓ cup iced water
1 tspn vanilla extract

5 apples peeled, cored and chopped
1 ½ tblspns lemon juice
⅓ cup caster sugar
4 tspns cinnamon
1 tspn vanilla extract
2 tblspns almond meal
1 egg, lightly beaten
Caster sugar, extra

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Method
To make the pastry, place the flour, sugar, baking powder and butter in a food processor and process until the mixture resembles fine breadcrumbs. With the motor still running, add the water and vanilla and process until it comes together and forms a smooth dough. Wrap in Gladwrap and refrigerate for 30 minutes.

While your pastry is chilling, peel, core and chop your apples and grease a 22cm pie tin.

Preheat oven to 180°C. Place the apple pieces and lemon juice in a large, deep frypan and cook over a medium heat for 8 minutes or until tender. Carefully pour out approximately half of the liquid from the pan and then add the sugar, cinnamon and vanilla to the remaining mixture. Set aside to cool.

Take the pastry out of the fridge and roll out half of it with a rolling pin until it is 3mm thick. Carefully line the base of the pie tin with the pastry, trimming off any excess. Prick the bottom with a fork, then line with baking paper and top with pie weights or uncooked rice. Bake for 15 minutes and then remove the baking paper and pie weights and bake for another 10 minutes or until pastry is browned lightly.

Allow the pie base to cool slightly (around 5 minutes). Sprinkle the base of the pie with almond meal and then top with the apple mixture. Try to make the top as flat as possible to help with your pastry (you may have some apple mixture left over).

To make a lattice pie lid, roll out the remaining pastry until 3mm thick and cut strips of your desired width (I made 6 thick strips and 4 thin). Place strips evenly spaced on top of the pie, and weave them in a lattice design (see here for instructions). Cut off any excess and press down the edges of each strip so it links to the sides. Alternatively, roll out the remaining pastry into a large 3mm circle and drape it over the pie. Cut slits in the top of the pastry.

Brush your pie lid with egg and sprinkle with sugar. Bake for 40-50 minutes or until pastry is golden and crisp. Serve with cream or ice-cream and enjoy!

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Adapted from ‘High-Top Apple and Sultana Pie’ from Donna Hay’s Seasons.

Key Lime Pie

Happy Pi Day everyone! And what an exciting one it is (3.14.15).
This pie is perfectly seasonal – being both a pie (for Pi day) and a fabulous shade of green which is appropriate for St. Patrick’s Day next week 🙂
It’s also very easy to make and a delicious way to take advantage of the abundance of limes we are lucky to have at this time of the year.

Ingredients (serves 8-10)
135g digestive biscuits, finely crushed
60g caster sugar
75g butter, softened
1x 400g can sweetened condensed milk
125ml fresh lime juice
2 teaspoons grated lime zest
2 eggs, separated
Green food colouring (optional)
300ml thickened cream

Method
Preheat oven to 170°C. In a shallow 20-23cm pie dish, press combined biscuit crumbs, sugar & butter into the base and up this sides, making a small rim.

In a medium bowl, whisk condensed milk with lime juice, zest and egg yolks until the mixture thickens. Add 1-2 drops of green food colouring.

In a small bowl with electric mixer on full power, beat egg whites to stiff peaks. Gently fold into lime mixture.

Pour lime filling into the biscuit crust and smooth the top.

Bake the pie for 15-20 mins or until lime filling is just firm.

Cool pie in this dish and then refrigerate until chilled, approximately 3 hours.

Whip cream in a small bowl until stiff peaks form. Pipe a border of cream around the edge of the pie and top with h lime wedges if desired. Enjoy!

Adapted from Mary Berry’s ‘Key lime Pie’ in Step By Step Desserts and Confections.