Grandma's Apple Pies
Who doesn't love grandma's old fashioned apple pies? And how cute are they? We had a lot of fun filming with our Insider Mandy last year in our pastry workshop showing the Hot Water Pastry method, which is a really great pastry to work with. We loved its durability, its ability to take a hefty filling and of course...flavour.
Hot water pastry is a traditional pastry method that involves using boiling water to create a dough. Its key benefit lies in its durability, making it perfect for robust pie and pastry creations. This technique results in a sturdy, golden crust that holds up well to hearty fillings, making it a favorite for savory pies and meat-filled delicacies. But of course we had to go down the dessert road as well and what is more old school than apple pie? It worked extremely well and we present it to you now for your baking pleasure. You could top these pies with regular shortcrust pastry is you could be bothered, but a bit of egg wash and some sugar and you are still in business with less processes.
Enjoy and let us know if you love it!
Try the hot water pastry with any of these recipes...let your imagination run wild!
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Need
- 100 Grams raw caster sugar BUY
- 1 Teaspoon ground cinnamon
- 1 Teaspoon allspice
- 1/2 Teaspoon fresh nutmeg
- Pinches pink salt flakes BUY
- 2 Tablespoons cornflour or cornstarch
- 1/2 lemons juice
- 650 Grams granny smith apples, peeled, cored and sliced
- 40 Grams butter cubed BUY
- 2/3 Cups water
- 1 Batch Hot Water Pastry ready to roll Recipe
- 1 egg lightly whisked for egg wash
- a few Teaspoons raw sugar
Do
- 1
Prepare pastry in advance.
- 2
Preheat oven to 180°C. Grease 10 muffin tins.
- 3
To make the pie filling, place sugar, cinnamon, all spice, nutmeg, salt and cornflour into the Thermomix bowl. Blend 5 sec/speed 10.
- 4
Insert Butterfly. Add lemon juice and apples. Combine 10 sec/Butterfly/speed 3.
- 5
Add butter and water. Cook 12 min/Butterfly/100°C/speed soft.
- 6
Meanwhile roll out pastry on a floured bench. Cut circles to line the tins. Spoon filling inside. Top each pie as you choose with remaining pastry. Pinch edges together with fingers or a fork. Cut slits into each pie.
- 7
Brush pies with egg wash and sprinkle with raw sugar.
- 8
Bake for 40-50 minutes until browned. Cool in tin. Serve with all the usual suspects, cream, ice cream etc. Caramel sauce is also amazing!
