Ingredients
Pastry
- 150 grams plain flour
- 60 grams S/R flour
- 30 grams cornfour
- 30 grams custard powder
- 60 grams sugar
- 1 egg yolk
- 30 grams water
- 125 grams Butter
Apple Filling
- 8 large granny smith apples
- 30 grams water
- 60 grams sugar
Pastry Topping
- 1 egg white, Beaten
- cinnamon sugar
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Place all the pastry ingrediants into the mixing bowl and mix 6 sec/speed 6 then knead 1 1/2 min/
"Closed lid" /
"Dough mode" .Transfer to silicon mat or in plastic wrap, roll into a ball and rest in the fridge for 30 minutes.
Peel, core and chop apples into 2cm cubes. Add remaining ingrediants and cook 20mins/90'/
"Counter-clockwise operation" speed 1. Check the sause for sweetness and adjust to taste, cook for a further5/10mins if desired. Allow to rest in the bowl with lid removed for 10mins.
Divide the pastry into 2, lightly knead to soften and roll out to about 1cm thick. Line the base of a 23cm pie dish with one half, prick the pastry and lay in alfoil with rice or pie beads. Bake in a 180'C oven for 15 mins. Remove the beads&alfoil and bake for a further 5 mins to brown lightly. Fill the pastry with the Apple sause and cover with the top layer of pastry. Brush with egg white and sprinlke the cinnamon sugar. Bake for 25 mins in 180' oven. Enjoy!
Pastry
Filling
Assemble
Tip
This is a very traditional recipe easily adjusted to suit.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Very nice flavour, bit crumbly. Will definitely use this recipe again
Lovely apple pie, I doubled the pastry so had plenty for the top and bottom. Had trouble with the pastry staying together but it's very hot where I am so it wasn't ideal conditions to work with pastry.
This is the best pie pastry ,very biscuity.
I found I needed to make double for a pie as one was not enough for both the top and bottom pastry.
Also great to use as a tart base.
My guests were very impressed that I had made it myself. Thanks thermomix!
I had a bit of trouble, so for starters I used smaller apples so I used more, but it turned out i used too much, so I decided to make double the recipe. I made two smaller pies and it only JUST scraped through enough pastry but when it was time to take it out of the oven it just crumbled and looked like a messy pile of stewed apple and bits of pastry, however it tasted divine!
I don't think I'll be using this recipe again unless I try it a different way.
Thanks though as it tasted delicous!
I added in a tablespoon of apricot jam
Pie filling is yummy - we added cinnamon and it was delicious.
So easy & yum...
We added the cinnamon to the filling, we all loved it
Tried this for the first time today and it was simply delicious. So yummy. My husband and children were very happy with it. Definitely a keeper and will be making again 😊
Pastry was not enough, had trouble even getting enough for lattice on top.
Next time I will use the sweet shortcrust pastry recipe in the basic cookbook.
For the rice/split peas on the pastry to hold it down while cooking, it is best to put baking paper on top of the base, then enough rice to weigh it down, which you then tip out later.
the cinnamon sugar on top is a nice touch.
Haven't eaten the pie yet. I'm sure it's delicious, however I found it very fiddly and it took 40 minutes longer than it said. I think the only way to have the pastry 1cm thick would be to make double.
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