Jo Barrett's Apple & Almond Pie

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After a sweet treat to impress? Do dessert in style with Jo Barrett's Apple & Almond Pie (RECIPE BELOW). It’s packed with juicy fruit and a delicious almond cream

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Apple & Almond Pie
Recipe by Jo Barrett

Serves 10
Prep 20 mins (+ 30 mins chilling & 10 mins cooling time)
Cooking 30 mins

500g plain flour
1 tsp salt
1 tsp caster sugar
250g unsalted butter, chilled
110ml milk
2 eggs

Almond cream
250g butter
250g caster sugar
3 eggs
250g almond meal
15g flour

2 Granny Smith apples
Pinch of raw sugar
Pinch of ground cinnamon

To bake and serve
1 egg
2 tbs milk
Pinch of salt
Dollop cream or vanilla ice cream, to serve

1 To make the pastry, mix the flour, salt and sugar in a bowl. Add the butter and use your fingertips to rub the butter into the flour mixture to create a crumbly constancy. Mix the milk and egg in a separate bowl, then add to the flour mixture to form a dough. Press into a disc, cover and refrigerate.
2 To make the almond cream, in the bowl of a mixer fitted with a paddle attachment, mix the butter and sugar until creamy and the mixture begins to turn pale. (Alternatively you could use an electric hand mixer.) Add the eggs, 1 at a time, making sure the egg is well combined before adding the next. Mix for about 3 mins or until the mixture is pale and fluffy. Add the almond meal and flour and mix for 1 min or until well combined. (This mixture can be refrigerated for up to 1 week or just set to the side until you’re ready to assemble the pie.)
3 To make the filling, peel the apples and cut into quarters, then cut each quarter into 4 slices, making sure to remove the core of the apple. Place the apple slices in a bowl and sprinkle with the sugar and cinnamon.
4 To bake and serve, preheat oven to 170°C. Mix the egg, milk and salt in a bowl. Strain through a fine sieve into a bowl. Cut the dough in half. Sprinkle 1 dough half with flour. Roll out the dough on a well floured surface to a 3-4mm-thick rectangle. Repeat with the remaining dough half and cut into a 14cm x 25cm rectangle. Brush some of the egg mixture around the edge of the pastry to make a 1cm border. Spread a 1cm-thick layer of almond cream on top of the pastry rectangle inside the border. Place a layer of apple slices over the almond cream. Cut a 16cm x 27cm rectangle from the first pastry rectangle and arrange over the apple slices. Press the edge down to seal. Trim any excess pastry, then cut a small hole in the top of the pastry or prick the top of the pastry with a fork to allow any steam to escape. Brush with more egg mixture. Place pie on a baking tray lined with baking paper. Bake the pie for 30 mins or until golden. Allow to cool for 10 mins, before serving with cream or ice cream. Store in an airtight container in the fridge for up to 1 week.

Tip: This pie can also be assembled and frozen for up to 2 months. Cover and store in an airtight container in the freezer. Bake, from frozen, at 170°C for 35 mins or until golden and heated through.

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