OLD FASHIONED APPLE TART/PIE

Just wanna share this great recipe from a blog which I totally forgot whose..but definitely a keeper. Normally I will copy the link for reference later but I have had this recipe for more than a year already.  Some people call it tart and not a pie. But whether a tart or pie, it sure is lovely...much better if eaten with ice cream or a dollop of whipping cream yummmyyyy..

Got a call from my friend Aini Bidin. Her daughter was making the apple pie but the dough was too crumbly. She called to ask me what to do..OMG I am her reference while baking...I feel honored but then again I am just me..so i told her to add more butter. She did and later she MMS me how the pie come out to be..looks good. She said problem now is her daughter expects her to eat the pie after a full dinner...hehehe

Well Aini Bidin..here is a recipe that your daughter can try when she is in the baking mood.

For my family I doubled the recipe and put in a 12 inch aluminium pie tin and 2 x 4.5inc alum pie case.

PASTRY

225g /8oz Self Raising flour (If using plain add a teaspoon of baking powder)

100gms/4oz butter

50gms/2 oz white fat ( I used shortening)

1 tablespoon icing sugar

Milk to bind

FILLING

Three medium cooking apples ( I used Granny Smiths)

Approximately 2-3 tablespoons soft brown sugar

1 teaspoon cinnamon powder

Beaten egg for glazing

Caster sugar to sprinkle on top of the tart

Lemon juice to stop the apples browning

PASTRY

I do my pastry in the food processor

Whizzing the flour and icing sugar together

Add the fats and whizz until like fine breadcrumbs

Then add a little cold milk to combine (It will form a ball)

Add the milk in very small amounts. Easy to add hard to take away and you don't want soggy pastry dough. It should be quite firm

If doing by hand, rub the fats into the flour with your finger tips until it looks like fine breadcrumbs and then stir in a little milk to combine.

( I put the pastry ingredient into the mixer and use the paddle to mix all the above)

Wrap the dough in a plastic bag or cling film and pop in the fridge to rest for a little while.

Pre-heat your oven to 200.C/180.C fan/400.F/Gas.6

Meanwhile peel the apples and slice finely into a bowl. I have an old fashioned box grater with a fine slicing side and use this.

Squeeze over the lemon juice and stir gently to cover the apples.

Sprinkle over the brown sugar and cinnamon and set to the side.

Retrieve the pastry from the fridge and divide in two. One piece to be slightly smaller than the other for the base of the tart.

Grease your tart plate well

Roll out the smaller piece of pastry and place on the plate.

Spread the apple mix on top.

Use the egg wash round the edge of the pastry.Roll out the bigger disc of pastry and place on the top.

Trim the edges and crimp all round to seal.Cut a little hole on the top to let the steam escape.

Glaze with the beaten egg and pop in the oven for approx. twenty minutes or until golden brown. Sprinkle over a little caster sugar when it comes out of the oven.