Pie Dish (22393)
Apple and Redcurrant
Pie (Serves 6)
225g (8 oz) plain flour
100g (4oz) butter or margarine
Pinch of salt, Cold water
Milk to glaze, Sprinkling
of caster sugar
675g (1Żlbs) of cooking
apples, cored and quartered
225g (8oz) redcurrants
(or blackcurrants, blackberries, etc if preferred)
Approximately 3 tablespoons
of sugar, to taste
1 tablespoon semolina,
Begin by making the pastry.
Sift together the flour and salt into a large mixing bowl. Lightly rub in the butter or margarine, using your fingertips,
until the mixture resembles fine breadcrumbs. Add sufficient cold water a little at a time, mixing with a knife to a stiff
dough, which will leave the bowl cleanly. Knead lightly and then put into a polythene bag and chill in the fridge for 30 minutes.
Peel, core and quarter the apples, toss in sugar and put into a microwave dish or saucepan. Cook to soften the apples (time
according to manufacturers' guidelines if using a microwave oven). Remove and check for sweetness. Add more sugar if desired
then add redcurrants, stirring gently to disperse evenly. Allow to cool.
Preheat the oven to 200░C
(400░F, Gas 6).
Remove the chilled
pastry from the polythene bag and cut the pastry in half. Take one half and roll
out on a lightly floured surface into a circle approximately 28 cm (11cm) diameter. Line the pie dish, without stretching
the pastry and trim the edge to remove the excess. (Optional - Before spooning in the filling, you can sprinkle the semolina
onto the pastry base to soak up the juices and keep the pastry crisper.)
Pile the fruit filling
into the pie dish, mounding it slightly in the centre. Roll out the remaining pastry as above. Brush the pastry on the rim
of the dish with a little milk and lay the pastry top carefully over the dish so that it totally covers the pie. Press the
edges together, trim off the excess and flute the edges. Make a small hole in the centre of the top to allow steam to escape.
Brush the pie top with milk and bake in the oven until golden brown (approx 20 minutes) Remove from oven, sprinkle with caster
sugar and serve hot, warm or cool.