I have been experimenting with different pastry recipes over the last few months… and I have found my winner!
I’m no pastry expert, but this one ticks all of my boxes:
It is easy to prepare, easy to roll, robust and elastic, it cooks well, it has a gorgeous buttery taste, and it has a lovely crunch!
Plus when I pile on tonnes of fruit, it doesn’t get gluggy and remain uncooked where the fruit sits on the pastry.
I have since made 4 or 5 pies/tarts with this recipe and the pastry always turns out perfect!
The recipe is based on a Donna Hay recipe, but I have omitted all the sugar. Still tastes amazing! Especially when it is filly with stewed fruit, which is crazy sweet!
Apple Pie Filling
10 green apples, cored and quartered
1/2 cup of dried cranberries, chopped
I grated all the apples in my food processor. Actually my 9yo son did it. It took him 3 minutes!
I put the apples and cranberries into a pot and simmered on low/medium heat for 30 minutes while I made the pastry.
The resulting apple mush should be dry and you shouldn’t be able to see pools of liquid at the bottom of the pot.
Rinse out your food processor.
Basic Vanilla Pastry
270g of cold butter, chopped
1 teaspoon of vanilla essence
1/4 cup of ice water
2 1/2 cups (225g) of plain flour
1/4 teaspoon of baking powder
Extra butter for greasing your pastry dish
1 whisked egg for brushing on top of the pie
(I think you are supposed to process the butter and flour first. Then add water + vanilla. But I’m not very precious with my pastry.)
1. Throw all the ingredients into the food processor (with pastry blade) and mix until it resembles breadcrumbs. Let it mix some more until it starts to clump together.
2. Pour the dough out onto your counter top and give it a good knead. 2 minutes is long enough for me.
3. Throw it into the fridge (just in a bowl with a plate on top, why waste plastic cling wrap?) while you clean up your counter top. I only ever leave it in there for 5 minutes tops.
4. Halve the dough. Roll it out between one or two sheets of baking paper. One half is for the pie base and the other is for the pie top.
5. Grease a 24cm diameter pie dish with a bit of butter. Place pastry base into the dish. Work the pastry base so it looks nice.
6. Pour the apple filling into the base and spread it out evenly. Cut up the other rolled pastry into 1.5 cms strips and place neatly over the apple filling.
7. I like to brush the top pastry with whisked egg, to give it that golden glow.
8. Bake for 35-40 minutes at 180C. Or until golden brown!
Eat while hot, with ice cream!