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Dk mary berry_applepie_recipe
- 1. THE WORLD OF IDEAS: SEE ALL THAT THERE IS TO KNOW Content taken from Mary Berrys Cookery Course Serves 6 Prep 45 mins, plus 30 mins chilling Cook 4050 mins Homely and traditional, apple pie is the perfect dessert for a special meal. It never fails to please and is surprisingly easy to master. The trick is to have crisp, golden pastry on the outside and tender, juicy fruit that holds its shape on the inside. For crisp, light pastry always work in a cool kitchen with cool ingredients and tools. Mary Berrys Double-crust Apple Pie Ingredients 350g (12oz) plain flour, plus extra for dusting 175g (6oz) hard block margarine, plus extra for greasing about 6 tbsp cold water 1kg (21 4lb) dessert or cooking apples juice of 1 small lemon 85g (3oz) sugar, plus 1 tbsp to glaze 11 2 tbsp cornflour 1 tbsp milk, to glaze Special equipment A 23cm (9in) pie tin and a baking sheet PER SERVING Calories: 546 Saturated fat: 11g Unsaturated fat: 13g Sodium: 241mg Prep 15 mins, plus 30 mins chillingMake and roll out the pastry 2Using your fingertips, rub the fat and flour together until you have incorporated all the flour. 7Gently gather the pastry together against the side of the bowl and turn it out onto the work surface. 8Gently shape the pastry and pat it into a rough ball. Wrap in cling film and refrigerate for 30 minutes. 4When all the fat has been rubbed in fully, the mixture will look like fine breadcrumbs. 5Add about 6 tablespoons cold water, a spoonful at a time. Mix with a knife between each spoonful. 10Flour your work surface and rolling pin. Flatten the pastry. Working from the centre out, roll out the pastry into a circle, about 35cm (14in) across. KEY to SUCCESS Between each rolling, turn the pastry a quarter turn and dust the rolling pin with flour if sticky. Dont stretch the pastry or turn it over. 1Place 350g (12oz) plain flour in a bowl. Cut 175g (6oz) hard block margarine into cubes; add to the flour. 6Enough water has been added when the mixture just begins to hold together in a soft mass. 3Continue rubbing in, occasionally shaking the bowl to bring any large pieces of fat to the surface. 9Remove half the pastry from the cling film and re-wrap the pastry that youre not using immediately so it doesnt dry out. I like to serve my apple pie hot with cream, custard, or a good- quality vanilla ice cream. Page 1 of 2 40%off all Mary Berry books at dk.com >OFFER VALID UNTIL 31ST OCTOBER 2013 www.dk.com
- 2. THE WORLD OF IDEAS: SEE ALL THAT THERE IS TO KNOW www.dk.com Content taken from Mary Berrys Cookery Course Mary Berrys Double-crust Apple Pie (continued) Page 2 of 2 1Unwrap the remaining piece of pastry, and as before roll it out, fold it into a fan shape and cover the pie. 4Re-roll the trimmings, cut out decorative shapes, and arrange on top of the pie, leaving the steam hole clear. Brush the shapes with milk and sift sugar over the pie. 5Put the pie on the baking sheet and bake for about 15 minutes, then reduce the oven temperature to 180属C (fan 160属C/350属F/Gas 4) and bake for 3035 minutes. 2Press down the edges. Trim the excess. Holding a knife horizontally, tap all around the cut edge of the pie. 3Crimp the edge as shown. Brush the top with milk. Cut a 1cm (1 2in) steam hole in the centre. KEY to SUCCESS The pastry should be pale golden and the filling soft when pierced with a knife. KEY to SUCCESS Making shallow cuts around the edge helps to form a good seal. KEY to SUCCESS A steam hole allows steam to escape, keeping the pastry crispy. Prep 15 minsFinish the pie Cook 4050 mins Make the filling Prep 10 mins 1Place a baking sheet in the oven and preheat to 220属C (fan 200属C/425属F/Gas 7). Peel, core, and slice the apples. Toss in lemon juice, then sugar and cornflour. 2Turn the apples into the lined tin, then use a fork to distribute the slices, heaping them up towards the centre. Brush the rim of the pastry with a little milk. KEY to SUCCESS Sprinkling the apple slices with lemon juice helps prevent them browning and adds flavour to the pie. Prep 5 minsLine the pie tin 1With floured hands, fold the pastry in half, then in half again, to resemble a fan shape. Place it in the tin with the point in the centre. This will help minimize stretching. 2Unfold the pastry and ease it into the tin without stretching or pulling. Do not worry about the pastry hanging over the edge, because this will be trimmed later. KEY to SUCCESS Do not grease the tin before putting in the pastry; it is unnecessary and can cause the pastry to stick. Cooks notes Sweetness Use only the amount of sugar specified and serve extra at the table if necessary, particularly if youve used cooking apples, which are less sweet than dessert apples. Sugar draws out the juice from fruit, and if there is too much, it may overflow during baking and stick to the bottom of your oven. Prepare ahead You can keep the pastry, wrapped in cling film, for up to 24 hours in the fridge. 40%off all Mary Berry books at dk.com >OFFER VALID UNTIL 31ST OCTOBER 2013