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Apple & Berry Pie with Simple Reds Power
Ingredients
400g peeled, cored, and chopped apple
300g plain flour, 200g unsalted butter
5g unsalted butter, 100g mixed berries
200 ml water, 50g sugar (your choice of type)
48g of Layer Origin Simple Reds
25g corn flour, 5g icing sugar
1g of cinnamon, 2 eggs, a pinch of salt
Serves 6 @ 200g approx.
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Preparation Instructions
Break the eggs into a large mixing bowl, remove half of the egg white, and keep to one side.
Mix in the sugar with the egg.
Take one tablespoon of flour out and leave to one side.
Throw the flour, butter, and salt into the egg and sugar mix and fold and knead until the mixture is all mixed into a pastry. If there is excess flour, slowly add some water and continue to knead until it is all mixed.
Leave the pastry to one side.
Place a saucepan on the cooker with 125ml of water.
Core and chop 4 large or 5 medium apples until you have approximately 400g.
Pop the apple and mixed berries into the saucepan with the water, add the 48g of Simple Reds and 40g of sugar, stirring occasionally, bring to the boil and reduce to a simmer.
Mix the corn flour with 25ml of water and stir into the apple berry mix.
The mix should become like a thick custard.
Now roll out the pastry making it around 300 mm in diameter or larger, the rolled pastry needs to be around 3-5mm thick.
Take a circular baking tray around 200mm x 40mm deep and grease it with the remaining 5g of butter.
Place the rolled pastry over the baking dish (it should overlap by at least 50mm all around) and gently push into the corner.
Cut away the excess and put it to one side.
Blind bake the base, this is done by popping some rice or dried beans in the base and baking for in the oven for 8 minutes and remove from the oven.
Whilst it is in the oven, take the excess pastry, knead it together and roll it out again, this time, it should be big enough to make a top.
Using some of the saved egg white, coat around the inside of the pie base.
Pour the filling into the pie and make it level.
Place the pastry top on top of the pie and cut around the side of the dish removing the overhang.
Using your thumb, lightly press the two layers of pastry together that are on the top side edge.
Using the remaining egg white, coat the top of the pie.
Pop in the oven on 200c or gas mark 6 for 20-25 minutes or until golden brown.
Remove from oven, dust with icing sugar, serve and enjoy with your choice of accompaniment.
By Nu-Tee, who loves everything to do with the gut, especially bacteria.
