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For The Pastry

From Baking Heaven Winter 2015 NZ.

Source and licence

From Baking Heaven Winter 2015 NZ, printed page 86, digitised by the Internet Archive: https://archive.org/details/Baking_Heaven_Winter_2015_NZ

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. I quantity of sweet shortcrust pastry (see page 86) lOOg (3y20z) caster sugar, mixed with 20g (%oz) ground cinnamon I large free-range egg white, lightly beaten 6 large Bramley apples - about 1.5kg (31b 3oz) in total 30g (loz) unsalted butter, diced 2-3 cinnamon sticks, broken into large pieces 1 50g (5y20z) caster sugar 5 medium Braeburn or Pink Lady apples I Peel, quarter and core the Bramley apples, then chop into small pieces.
  2. Warm a large, heavy pan over a medium heat.
  3. Add the butter and wait until it starts to foam, then add the cinnamon sticks and saute for 2-3 minutes to get the spicy aroma going.
  4. Add the apple pieces and the sugar then cook uncovered for about 20 minutes until fairly dry, stirring occasionally.Tip the apple compote out of the pan and spread over a large platter or tray.
  5. Leave until cold.
  6. 2 Meanwhile, roll out two-thirds of the pastry on a well-floured surface to 5mm (Ain) thick.
  7. Use this to line a loose-bottomed 20x5cm (8x2in) cake tin or springform tin, patching any cracks and letting the pastry hang over the top.
  8. Set the tin on a baking tray.
  9. Roll out the remaining pastry to make a lid 3mm ('/sin) thick and place between two sheets of floured greaseproof paper Refrigerate the pastry case and lid for I hour 3 Spread the cold compote in the chilled pastry case, discarding the cinnamon.
  10. Peel the Braeburn apples, halve them lengthways, then cut out the cores.
  11. Slice the apples 3mm ('/sin) thick.
  12. Arrange the apple slices overlapping on top of the compote, spiralling them in from the edge and doming them in the centre.
  13. Sprinkle them with some of the cinnamon sugar 4 Brush the edge of the pastry case with egg white.
  14. Place the pastry lid carefully on top and press to seal the edges together 5 Trim and fork around the edge, then cut a few slits in the centre of the lid.
  15. Refrigerate for I hour 6 Preheat the oven to 200°C/Gas Mark 6.
  16. Brush the pie lid with egg white and sprinkle with some of the remaining cinnamon sugar;
  17. then bake on the tray for 55-60 minutes, covering the top with foil if it becomes too brown.
  18. Leave the pie to rest for alfcu^alf an hour before removing it from the tin.
  19. Sprinkle witffl^are cinnamon sugar before serving.