Tuesday, 5 February 2013

Orange & Raisin Apple Pie

My Healthy Living Lifestyle clients asked to for a home made apple pie this week. To make it a little special I've added Raisins and Orange Zest.



Ingredients:

For the pastry:

250g Plain Flour 
50g Icing Sugar
Pinch of Sea Salt
Zest from half and Orange
125g Cold Butter cut into small cubes
1 Large Free range Egg
Splash of Milk  

What to do:

Sift the flour into a bowl and add the icing sugar and pinch of salt. Add the Butter and rub into the Flour with your fingertips. You could use a food processor at this step if you wish. Rub the butter in until it looks like fine bread crumbs.  Make a well in the center and add the Egg and the Milk along with the Orange zest. Now this may sound crazy but I have seen Anna Olsen do it to make all of her doughs.. and she is the Queen of Baking!.... Spread your fingers and hold them stiffly like a claw. In a gentle circular motion mix the egg and milk in to bring the dough together. Don't over mix or your dough will be tough. Wrap in glad wrap and pop into the fridge for 20 minutes to rest.


For the filling:

5 Large Granny Smith Apples
3 Tbs of Raw Sugar
1/2 Teas of Ground Ginger and Cinnamon
A good Handful of Raisins
Juice from 1/2 an Orange


What to do:

Peel, slice and core your apples. In a non stick pan add the apples, raisins, sugar, spices and orange juice. Stir to combine and cook on a low heat until the apples are tender. Let it cool completely. Divide your pastry into 2. Roll out the base and pop it into your pie dish. If it breaks or tears just patch it up. Pop in the filling and top with the rest of the pastry. I like to push the top bit of pastry right in and roll the bottom piece over the top to seal it and of course gives it that lovely homemade look! I've put a few slits in the top of the pastry to let out the steam, beaten an egg and used a pastry brush to coat. This will make your pie a lovely golden colour. Sprinkle a little Cinnamon sugar on top and bake in a 180 degree oven until the pastry is golden. Approx 40 minutes




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