Serves 6
| 500 ml Cake flour | Pastry |
| 60 ml Castor sugar | |
| 150 g Cold butter, cubed | |
| 1 Egg, beaten | |
| Iced water to mix | |
| 400 g Can of pie apples | Filling |
| 60 ml Castor sugar | |
| Grated rind of 1 orange | |
| 15 ml Cornflour | |
| 125 g Fresh raspberries | |
| Beaten egg for glazing | |
| 30 ml Warmed apricot jam |
| Pastry: Put the flour and sugar into a food processor. Add the butter and pulse until the mixture looks like breadcrumbs. Add the egg and enough iced water to form a ball of dough. Remove from the bowl, wrap in cling film and cill for 30 minutes. Roll out the cool dough on a floured surface and cut out 8x8cm disks. Line 8 loose bottom quiche pans with the discs. Divide the filling among the pans. Use the remaining pastry to cut 6mm thick strips and use these strips to make the lattice design for the pies. Brush with beaten egg and bake at 180degC for 20 minutes until golden brown. Remove from the oven and brush with the warmed apricot jam. Filling: Combine the apples, sugar, rind and cornflour and mix well. Fold in the raspberries. | |
| Comment | |
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| Entered | 2019-01-27 |
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Made by David Alexander Young 2005-2024. Programme updated 2nd May, 2022, 09:19