Apple Amber Pie

Apple Amber Pie

The simplest tastiest dessert, especially if you buy your ‘all butter’ shortcrust pastry. The apple filling is just delicious. Another WI winner. I used golden syrup rather than honey! After all I am Cornish. You can really taste the orange juice and zest and it comes through wonderfully.

You will need a 8 inch loose bottomed flan tin, buttered. Pre heat your fan oven to 190C

6 oz shortcrust pastry [see my recipe below]

1½ lb cooking apples, peeled and cored

grated rind and juice of an orange

golden syrup or runny honey to sweeten

1 oz butter

2 eggs, separated

2 oz caster sugar

caster sugar for sprinkling

Roll out your pastry, as thinly as you can and line your flan tin. Prick the bottom with a fork and scrunch up some parchment paper and cover the pastry and fill with ceramic beans [or whatever you use]. Bake for about 20 mins until set and starting to brown. Remove the paper and beans and set aside for a mo.

Meanwhile, slice the apples and stew in the orange juice and zest until starting to soften, then sweeten with either the golden syrup or honey to your taste. Add the soft butter and egg yolks and stir well. Cool before turning into the pastry case.

Meanwhile [again!]

Whisk the egg whites until stiff then add the caster sugar, continue whisking until thick and glossy.

Turn the oven down to 160C.

Spread the meringue over the apples mix [or pipe if for a special occasion] using a spoon as you don’t want it too even. Dredge with caster sugar and bake for another 20 minutes until lightly browned.

Heaven on a plate.

Shortcrust. I never do it by hand. In a food processor, place:

8 oz plain flour, 5 oz cold butter, cubed and a tablespoon caster sugar. Pulse, until it resembles  fine breadcrumbs. Add one egg yolk and 2 tablespoons cold water. Pulse again until it comes together.  Lightly knead and place in a poly bag to chill for 20 mins or so.