Apple
Pie with Chocolate Pastry
Rub 180g
unsalted butter into 260g flour (160g white, 100g wholemeal),
20g cocoa
1/4 tsp
salt
1/2 tsp
baking powder and
1 tbsp
caster sugar until mixture resembled breadcrumbs
Add 3
tbsp water and bring mixture together forming it into a ball
Placed
this in the fridge and left for a few hours until I was ready
to assemble the pie (as I understand it, resting pastry in
the fridge before using, helps to stop the pastry shrinking
when cooking).
Cut off
just over 1/2 and roll out to line a 9" (23cm) pie dish
Bake this
blind at 180C for 10 mins.
Peel,
core and slice 6 medium sized windfall apples and put them
in a bowl.
Mixed
in a tbsp lemon juice
100g demerara
sugar
1 tsp
cinnamon then leave to go slightly syrupy
When
pie base has cooled, pile in the apples.
Roll out
remaining pastry until large enough to cover the top.
Press
the sides down to meet the pastry base.
Cut shapes
from remaining pastry and placed on top.
Bake for
30 mins at 180C |