Kurma’s Apple Pie

Prince Nathu from Auckland New Zealand asks: “Is it possible to source or download the Easy Apple Pie recipe from Great Vegetarian Dishes? Thank you.

My reply: Here it is!

kurma's apple pie:

Kurma’s Apple Pie

Pastry making is not difficult as long as you follow some basic guidelines: keep the ingredients cool; always use cold water and the coldest possible surface for rolling out; measure your ingredients carefully; take care with the amount of flour dredged onto the rolling surface; always roll the pastry in one direction do not turn it over or overstretch it during rolling; the rolling should be light but firm. Don’t handle the dough more than necessary the less handling pastry receives, the better it is.

PASTRY PREPARATION TIME: 15 minutes,
PASTRY CHILLING TIME: 30 minutes,
FILLING PREPARATION TIME: 15 minutes,
TOTAL BAKING TIME: 45 minutes (the top and bottom of the pie are cooked separately),
YIELD: one 20 cm (8-inch) pie.

Pastry

1 cup plain flour,
1 cup self-raising flour,
pinch salt,
155g (5 1/2 ounces) cold unsalted butter,
3 tablespoons caster sugar,
scant 1/4 cup cold plain yogurt ,
a little milk for glazing ,
sugar for sprinkling.

Filling

6 – 8 medium green cooking apples, peeled, cored, and thinly sliced,
2 tablespoons sugar,
1/2 teaspoon cinnamon powder.

Sift the flours and salt into a mixing bowl. Cut the cold butter into little pieces and add it to the flour. Rub the butter into the flour with your fingertips until there are no lumps and the mixture resembles bread crumbs.

Sprinkle in the sugar; then add most of the yogurt. Mix quickly until it forms a ball. If the pastry feels a little dry, add a little more yogurt. Gently knead for 10 seconds.

Wrap the pastry in plastic wrap and chill for 30 minutes. Preheat the oven to 220°C/430°F.

Place the apples, cinnamon, and sugar with a sprinkle of water in a 2-litre/quart saucepan over moderate heat and cook until the apples are soft. Drain any liquid.

Roll out two-thirds of the pastry to line a 20 cm (8-inch) pie dish. Prick with a fork. Place in the oven, and cook for 20 minutes at 220°C/430°F.

Remove the pie shell from the oven and fill with the apple filling. Roll out the remaining pastry and cover the pie. Trim the edges and seal them with a fluted pattern with your fingertips or a fork.

Brush the top of the pie with milk, sprinkle with sugar, and bake at 220°C/430°F for 25 minutes or until golden brown. Allow the pie to cool before cutting.

Posted by Kurma on 5/11/10; 7:52:38 AM

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