225 g
1/2
teaspoon
100 g
2
tablespoons
700 g
75 g
1
Sauce
225 g
2
tablespoons
15 g
25 g
225 g |
whole
wheat flour
ground
cinnamon
margarine
cold water
cooking
apples, peeled, cored and thinly sliced
macadamia
nuts, roughly chopped
egg white,
lightly beaten
salt
grated
rind and juice of 1 orange
cooking apples, peeled, cored and roughly chopped
water
margarine
light Muscovado sugar
blackberries |
Method :
-
Sift
the flour, salt and cinnamon and tip in the bran from the sieve.
-
Rub in
the margarine until the mixture is like crumbs.
-
Mix to
a dough with the water.
-
Cover
and chill for 30 minutes.
-
Roll
out on a lightly floured board and use two-thirds of the pastry to
line a greased 8 inch (20 cm) pie case.
-
Toss
the apple slices in the orange rind and juice and arrange them in
the pie case.
-
Sprinkle with the nuts.
-
Dampen
the edges and cover with remaining pastry.
-
Trim
and decorate the edges.
-
Brush
the top with the egg white.
-
Cut
decorative shapes with the trimmings, arrange them on the pie and
brush with egg white.
-
Make a
small hole in the top to allow steam to escape.
-
Bake
in the oven at 425oF (220oC), Gas 7 for 30
minutes, until the pastry is crisp and deep, golden brown.
-
Serve
warm, with the sauce.
-
To
make the sauce, simmer the apples with the water until they are
soft.
-
Beat
in the margarine and sugar and stir in the blackberries.
-
Simmer
very gently for 3-4 minutes.
-
Serve
warm.
Serves 6
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