Pie with Chocolate Pastry
unsalted butter into 260g flour (160g white, 100g wholemeal),
baking powder and
caster sugar until mixture resembled breadcrumbs
tbsp water and bring mixture together forming it into a ball
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
just over 1/2 and roll out to line a 9" (23cm) pie dish
blind at 180C for 10 mins.
core and slice 6 medium sized windfall apples and put them
in a bowl.
in a tbsp lemon juice
cinnamon then leave to go slightly syrupy
pie base has cooled, pile in the apples.
remaining pastry until large enough to cover the top.
the sides down to meet the pastry base.
from remaining pastry and placed on top.
30 mins at 180C