This will stop the pastry from sticking to the dish and also helps to create a crispier base.Ĭarefully drape the pastry over the dish, pat it down on the base and encourage it up the sides. I like to roll out slightly larger than the dish size so that the pastry will go up the side of the dish as well.īefore adding the pastry to the dish, grease it with butter. One of the reasonings behind doing the quarter turn each time is that it helps to retain the nice round shape that we need for the pie dish. I always form the shape that I require first (a round in this case) and then start rolling from the centre and give the pastry a quarter turn each time. Cut a third off from the pastry – we will be using this for the top. I’m using regular all-purpose flour for this. Remove the pastry from the fridge and flour your work surface. Form into a disc, wrap in plastic wrap, and then chill in the fridge for 30 minutes. You only need enough to bring the pastry together into a smooth workable dough and don’t want to overdo it. I tend to err on the side of caution and add 3 tbsp to start with. To bind the pastry together add 3-4 tbsp of cold water. I quite like that in my pastry as it helps with the flaky texture. Don’t worry if there are a few lumps of butter remaining. Top tip: you can make this in your stand mixer but I prefer to make the pastry by hand so that I can feel the consistency. Rub in 145 grams of cold butter until it resembles a breadcrumb consistency. My Stress-Free Pastry-Making GuideĪdd 275 grams of all-purpose flour to a mixing bowl and combine it with 12 grams of icing sugar. You could even make the filling in advance and store it in the fridge until you are ready to bake the pie. Remove from the heat and set aside to cool. Heat for about five minutes, just long enough to soften everything up. As they warm up, the juice from the apples will start to caramelize with the sugar. I chose Granny Smith apples for this but you could use whatever variety of apples you prefer.Īdd the apple slices and 75 grams of white sugar to a small saucepan and heat over a medium heat. You can cheat and use premade filling if you prefer (no judgment here!) but it is really easy to make your own.
We’re going to start off by preparing our filling. You could swap out with golden yellow sugar or even brown sugar for a deeper flavour profile. Sugar: to help create a sticky caramelly fruit sauce as the fruit is warmed through on the stove, we are adding a small amount of white sugar. We love using raspberries, blueberries and even cranberries.
APPLE PI BAKER V.15 FREE
Feel free to swap out with your preferred fruit.
I recommend coring and peeling the apples before slicing them.īlackberries: completely optional but we love the extra tang that the blackberries add to this pie. Use whichever variety you prefer or even a combination of a few different ones. For the Filling:Īpples: the star of this recipe is freshly picked apples. The water helps to bind the pastry together. Water: another essential ingredient for a great pastry is cold water as we want to keep the butter as cold as possible. Always use cold butter in pastry as it helps to create a lovely flaky texture. Sub with dairy butter if you are not dairy intolerant. Icing Sugar: this helps to sweeten the pastry.įat: the pastry batter needs some fat to help with the richness and I am using unsalted plant based butter. I use this GF flour frequently in my baking and am always happy with the results. To make this recipe gluten free, simply swap out for a 1-to-1 baking flour blend such as Bob’s Red Mill. For the Pastry:įlour: I kept this recipe simple and used all purpose (plain) flour. US cup measurements are included in the recipe card. Read on for my suggestions and also see my FAQs for more recipe tips. This is a vegan apple blackberry pie recipe with an easy gluten free substitution. If you prefer to watch how easy it is to make, check out my step-by-step video in the recipe card. Read on for my stress free pastry making guide. Who doesn’t love apple pie? Perfect for a Fall dessert or to serve after your Thanksgiving dinner, this versatile recipe is pure comfort eating at its best. Let me know in the comments what you prefer to serve it with. This pie is a true classic that I remember from growing up in the UK and it never disappoints. Apple pie is by far one of my most favourite desserts.
0 kommentar(er)
