Sunday, 14 December 2008


This is my family's favorite apple pie and it is always pleasure to make it and  as I know that it is enjoyed with loved ones.

  • 325 g plain flour
  • 50 g pistachio nuts
  • 2 tbsp icing sugar
  • 150 g butter
  • 2 egg yolks
  • cold water to bind
  • 1 kg of apples peeled, cored and thinly sliced
  • 2 tsp cornflour
  • 75 g caster sugar
  • 2 tsp mixed spice
  • 1 egg white
  • caster sugar for sprinkling

Place the pistachio nuts and flour into a food processor  whizz until the nuts are ground. Add the butter and the icing sugar to blend it until the butter and flour have combined evenly. Add the egg yolks and water and whiz until the mixture is just forming a ball. Knead lightly and wrap to chill for about 10-15 minutes.
Pre-heat the oven for 200C, 180 F, and put the baking sheet to heat up. 
Toss the apple slices in cornflour, sugar and mixed spice. 
Roll half of the pastry on a lightly floured work surface, large enough to cover 23 cm round pie plate.
Pile the apple mixture into the pastry case, brush the rim with cold water. Reserve some pastry for decorating and roll the rest of the pastry into a circle large enough to cover the pie. Pinch the pastry edges together to seal. Brush the top of the pie with some egg white.
Roll the reserved pastry and cut out leaves to decorate the top of the pie. Brush with egg white and sprinkle with caster sugar.
Bake for 45-60 minutes or until the pastry is golden. Serve warm with home made custard, clotted cream or brandy sauce. AFIYET  OLSUN...

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