Saturday, 25 June 2016

Apple Pie v. 0.9.

Today, Sunday, was Apple Pie day.

I have also become my own worst social-media nightmare.

Apple Pie v. 0.9


- 3 sheets of vegan shortcrust pastry (Pampas, for eg.)
- about 9-12 medium-sized apples (any kind will do, I used pink lady), chopped into rough cubes
- 1/3-1/2 cup vanilla extract (I used my own which was made with Austrian pear schnapps and about 5 vanilla beans)
- 1/2 - 1 cup of boiled water
- 5-6 tsp raw/dark sugar
- 2-3 tbsp tapioca starch
- 1 large cinnamon quill (or 2 smaller ones), broken into three
- 1 star anise broken into parts
- 6-9 cloves
- desiccated coconut
- sultanas


0. Pre-heat oven (non-fanforced) to about 210-220.
1. Spray deep-ish pie dish with olive oil, lightly, to avoid pastry sticking.
2. Place apples and sultanas into a big saucepan, cover with all liquids, spices, and 2-3tsp of sugar. Cover and simmer until apple is slightly fuzzy and tastes like it's absorbed the flavour of the spices a bit.
3. While apple is cooking, line pie dish with pastry. 
4. When apple is cooked, drain the liquid into another, smaller saucepan. This liquid will act as a sauce. Separate out the large spices like cinnamon if possible.
5. While apple is cooling, prepare sauce by mixing in, incrementally, the remaining sugar (to taste) and the tapioca starch, and whisk until desired thickness is achieved. It should be quite thick.
6. When sauce is ready, transfer apples into pie dish and distribute evenly. 
7. Top with a layer of desiccated coconut.
8. Add the sauce reasonably evenly across the top of the coconut/apple/sultanas. 
9. Cover the pie with last piece of pastry and fold IN the pastry to form the crust (see photo).
10. Bake for about 40 minutes until pastry is done.

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