1/2 recipe pastry for a 9 inch double crust pie
1/4 cup unsalted butter
1 tablespoon and 1-1/2 teaspoons all-purpose flour
2 tablespoons water
1/4 cup white sugar
1/4 cup packed brown sugar
4 Granny Smith apples - peeled, cored and sliced
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a
saucepan. Stir in flour to form a paste. Add water, white sugar and
brown sugar, and bring to a boil. Reduce temperature and let simmer.
Place the bottom crust in your pan. Fill with apples, mounded
slightly. Cover with a lattice work of crust. Gently pour the sugar
and butter liquid over the crust. Pour slowly so that it does not
Bake 15 minutes in the preheated oven. Reduce the temperature to 350
degrees F (175 degrees C). Continue baking for 35 to 45 minutes,
until apples are soft.
Short Crust pastry
· 225g plain flour
· 150g cold butter, diced
· 1/4 tsp salt
· 25g castor sugar
· approximately 2 Tbsp ice water
Sift flour and salt into a mixing bowl. Cut butter into flour with a
pastry cutter until mixture resembles fine breadcrumbs.
Stir in sugar and add enough water to form a firm dough. Knead
lightly then wrap pastry in a plastic bag and chill it in the
refrigerator for 30 minutes.
Roll out pastry between two sheets of plastic wrap to fit a 23cm
springform pie tin. Peel off top layer of plastic from the pastry
then gradually and carefully ease the pastry into the tin. Peel off
remaining plastic and trim the edges neatly.
Prick the base with a fork and chill in the refrigerator for 20-30
minutes. Bake blind, covered with foil and filled with beans at
180°C for 15 minutes. Cool on a wire rack.
Short Crust Pastry II:
250 g plain flour
114 g sugar
114 g unsalted butter
Pinch of salt
2 eggs, beaten
A little milk
1. Sieve the flour and salt together and then mix in the sugar.
2. Make a well in the centre of the flour and cut in the butter. Rub
the mixture with fingertips until well mixed.
3. Add the beaten egg a little at a time and mix to a smooth dough.
Let it rest in the fridge for about 10-15 minutes if it gets too
soft to handle.
4. Roll out dough 1/2cm thick on a floured board and cut out “lids”
for individual pies.
5. Then fold up excess pastry and roll out again and cut rounds to
fit pie or patty tins.
6. Line the patty tins with this pastry and fill with mincepie
7. Brush some milk on the pie edges and seal with the lids.
8. Bake in the centre of a hot oven 190-200 deg.C for 20 minutes or
9. Remove from oven when done, cool slightly and sprinkle with extra
Back to Recipes Index