Apple: iBake

Screen shot 2012-03-07 at 11.34.24

iBake this tasty apple pie with lime & clove lick

Get your apron on and bake this tasty apple pie with a lime & clove lick.  It’s so easy to make, and unlike the ones that you find on the shelves – it is free from those additives and preservatives that ensure prolonged shelf life!

iBake Apple Pie with Lime & Clove Lick

Ingredients:

8” Oven Proof Plate

3 Cooking Apples (Bramley)

8 oz of Plain Flour

2 oz of Margarine/Butter

2 oz of Trex/Lard

3 oz Caster Sugar

6 Whole Cloves

1 Unwaxed Lime

Pinch of Salt

Half Cup of Milk

Little Water

Clingfilm

Pastry Brush

Method:  

Wash your hands & nails in warm water – no soap!

Making the Shortcrust pastry:

With a fine sieve sift the plain flour into a good size mixing bowl.

Add a pinch of salt.

Add the margarine & Trex.

With your finger tips bring the flour and fat together (this is known as rubbing-in) until it reaches a crumbly stage.  At this stage add a splash of water to make it soft and workable.

Now wrap the pastry in clingfilm and put it the fridge for approximately 30mins.

Stewing the Apples:

Peel, core & slice the 3 cooking apples.

Zest the unwaxed lime and finely grate the 6 whole cloves into a bowl.

Put the sliced apples into saucepan and heat gently until soft and fluffy.

Add the zested lime & the finely grated cloves to the apples – and stir.

Add sugar to taste.

Preheat the Oven:

185C/Gas Mark 5

Making the Pie:

Take the pastry out from the fridge.

Remove the clingfilm.

Cut the pastry in half.

Roll out the pastry out so it’s big enough to fit your ovenproof plate.

Place it over the plate and with your fingers carefully form it to the plate’s shape.

Now add the stewed apples to the middle of the pastry.

Roll out the other half of the pastry.

Before adding pastry top and to seal both halves together, brush the edge of the bottom half of the pastry with a little milk.

Now add the pastry top and press both edges together and trim off the excess pastry.

Scallop the edges with a pinching action using your fingers and thumb.

With a sharp knife cut a small hole in the centre of the pie, this is to let the air out.

The excess pasty can be shaped into leaves and apples and added to the pastry top.

To aid the pastry’s browning – brush the top of the pie with milk.

Cooking:

Place the pie in the pre-heated oven for around 30mins or until it turns golden brown.

Remove the pie from the oven and dust with caster sugar.

Serve straight from the plate with fresh cream, ice cream or hot/cold custard.

Enjoy.

Comments

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