Working in pairs, produce a batch of individual Apple pies. Serve and taste.

Year 7: Apple Pies

Shortcrust

Ingredients:

Shortcrust pastry:

        200g plain flour

        100g block margarine

        4 tablespoons cold water

        Milk and sugar to glaze

Filling:

        2 large cooking apples

        100g sugar

        Nutmeg or Cinnamon to taste

 

Glaze

Golden

Method:

1.     Heat oven to 180 degrees.

2.     Put the flour and margarine in a mixing bowl and rub together with fingertips until it looks like bread crumbs.

3.     Add water 1 tablespoon at a time until you have a firm, but not sticky dough. Wrap dough in cling film and chill in refrigerator while you prepare the filling.

4.     Peel, remove, core and chop apples.

5.     Put apple in a saucepan along with sugar, nutmeg or cinnamon and a small amount of water. Gently heat until apples start to soften. Taste.

6.     Roll out your pastry and cut into circles to fit base of your pie tin, also cut circles for lids.

7.     Fill pies with apple mix. Place on lids, brush with a little milk and sprinkle of sugar.

8.     Bake for 15-20 minutes until golden brown, this will depend on size of your pie. Allow to cool before removing from tin.

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