It can be quite tricky to make pastry, using chilled fats and water are essential, and my little girl found it a challenge when rubbing in the fat to use only her finger tips, and to keep her hands cool by running them under the cold tap. She persevered and her pastry was wonderfully short, it made a most perfect apple pie.
225g Plain Flour
pinch of salt
50g lard (you could use a vegetable fat or more butter- but lard does make the pastry very short!)
Sieve the flour and salt
Rub in the butter and lard, this is best used chilled, and try to keep hands cool too
Form the pastry with the chilled water, try not to make it too wet
Put the pastry in the fridge for a minimum of 1 hour. We left our's overnight.
Homemade Apple Pie
Role out half the pastry and line a greased pie dish with it
Peel and cut (in rough chunks) four or five Bramley cooking apples, layer them in the pie dish
(you may add cinnamon, cloves and sugar for flavour, between each layer of apples)
Role out the remaining pastry and fashion a pie lid, use beaten egg around the rim to seal the pie, and more on top to make a glaze
Cut a small hole in the top of the pie, and decorate with scraps of pastry if wished
(we used a mini leaf cutter to make some leaves, I wish I could have done some free hand as I had seen Rory do at Ballymaloe!)
Bake in a warm oven for half an hour
Test that the apple is cooked, and cover the pie with foil if more time is required.
Sprinkle with caster sugar and serve with lashings of cream or ice cream.
|A little heavy handed with the sugar, but a pastry brush|
remedied the situation
|We used lard in this pastry, but you could use all butter, |
or a vegetable fat if you prefer
|After measuring the flour it was sieved|
|The lard was difficult to cut into small cubes and keep|
|Using her fingertips for rubbing in the fats|
|Gently bringing the pastry together|
|The pie was a delicious as it looks|