Apple Pie

Directions:

Preheat the oven to 190 ˚C. Poach the apples gently in 2 dsp water a 1 dsp of lemon juice. Add sugar and spice to taste. Leave to cool.

put the butter or margarine and sugar into a saucepan and heat gently until melted. Allow to cool.
Add the lightly beaten eggs and the Neill’s Flour and bind the mixture into a soft dough. While the dough is still warm press two-thirds of it into the base of a greased 22cm pie dish.
Spoon the cooled apples over the top. Shape the remaining pastry into 5 or 6 flattened rounds and arrange on top of the apples, ensuring the filling is well covered.
Bake for 25 minutes until golden brown. Serve warm, dusted with icing or caster sugar.

http://www.neillsflour.co.uk/bramleyapple.html

Amongst the things that I am picky with is apple pies.

I had some extra apples and was looking forward to baking a traditional one with thin pastry. I had done my research as always and found the perfect recipe when I realised I had almost run out of plain flour. I was left with a package of self raising one. I hate cake type apple pies. Somehow the combination of cake dough and apples doesn’t match with my taste. Disappointed I couldn’t accept my defeat so I was looking for a recipe that used self raising flour but not to make a cake dough.

Luckily I found the following recipe. Loving amaretto I included it in the recipe to give an extra flavour and smell.

For the Pastry
300gr self-raising flour
180gr butter
180gr caster sugar
2 eggs lightly beaten
icing or caster sugar to dust

For the Filling

1kg apples – peeled, corded and sliced
2 dsp water
1 dsp lemon juice
30gr caster sugar
2tbsp Amaretto
Pinch cinnamon or clove – ground