(Shortcrust pastry)
Ingredients for shortcrust pastry:
- 300 g (12 oz) plain flour
- 2 ml (1/2 teasp.) salt
- 150 g (6 oz) fat (1/2 vegetable shortening and 1/2 margarine)
- about 3 x 15 ml spoon (3 tbsp.) cold water to bind
- beaten egg or milk to glaze
Ingredients for filling:
- 100 g (4 oz) sugar
- 25 g (1 oz) plain flour
- 2 ml spoon (1/2 teasp.) cinnamon or grated nutmeg
- 15 ml spoon (1 tbsp.) lime juice
- 500 g (1 lb 2 oz) mammy apple, peeled and sliced
- 15 g (1/2 oz) margarine
| Method: |
| Sift flour and salt into a bowl. Add butter. Cut into flour with two knives or pastry blender until mixture resembles fine breadcrumbs.Sprinkle water over flour mixture. Mix with round-ended knife until lumps are formed. Form into a ball using fingertips. Turn out on to a floured surface and knead lightly to form a firm but elastic dough. Chill for 5-10 minutes.Divide dough into two pieces. Roll out one piece into a circle large enough to line a 23 cm (9 in) round pie dish. Lift pastry into dish, and ease it gently into place without stretching.Sift sugar, flour and cinnamon into a bowl. Add the lime juice and mix well.
Put half the fruit in the pie dish and sprinkle with half the sugar mixture. Top with remaining fruit, then the sugar mixture. Dot with margarine.
Roll out remaining pastry for lid to a circle 2.5 cm (1 in) larger than pie dish. Damp edges of pie with water and cover with pastry lid, pressing edges well together. Trim all round pie and pinch edges to seal.
Prick pastry lid with a fork, brush with beaten egg or milk and bake at 200°C (400°F), Gas Mark 6, for 10 minutes. Reduce heat to 180°C (350°F), Gas Mark 4, and bake for a further 45 minutes, or until pastry is golden brown. Serve hot.
Serves 6. |
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