Apple Pie
Instead of having a traditional
piecrust, our sweet apple filling is covered with a lighter, crumbly oat
topping. Part pie, part crumble, it's a must for all of your autumn parties and
family dinners.
Serves 8
100 g flour
1 tsp white sugar
40 g polyunsaturated margarine, chilled, and cut up
2 tbsp water, or more if necessary
4 medium cooking apples, peeled, cored and thinly sliced
50 g caster sugar
1 level tbsp cornflour
1/2 tsp cinnamon, ground
40 g oats
40 g flour
25 g light brown sugar
40 g polyunsaturated margarine, melted
Preheat
oven to Gas Mark 6/400°F/200°C.
To make
the crust, combine the plain flour and sugar in a large bowl or food processor.
Add margarine and process (or mix together with your fingers if you do not have
a food processor) until mixture resembles coarse meal. Add cold water, one
tablespoon at a time, and process or mix until manageable dough forms. Press
dough into the bottom and up the sides of a 24cm ( 9-inch ) pie plate. Pinch
the edges to form a decorative rim; set aside.
To make
the filling, combine apples, sugar, cornflour and cinnamon in a large bowl;
toss to coat apples. Arrange mixture in prepared piecrust.
To make
the topping, combine oats, flour, sugar and melted margarine in a small bowl;
sprinkle over apples.
Bake
until apples are tender and crumb topping is golden brown, about 45 to 50
minutes. Allow to cool for 30 minutes before slicing into 8 pieces.
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