After several attempts the pefect apple pie has been created. The trick is in the pastry, and I must admit I do cheat when it comes to this after subbing ingredients and trawling the internet for the perfect vegan short crust I found that the packet 'Pastry Mix' made by Orgran to be the best vegan shortcrust. This pastry mix is redily availble in the healthfood section of any supermarket and many helath food stores.
Ingredients:
Pastry:
Orgran Pastry Mix - follow instructions as directed
Filling:
8 large Granny Smith apples - peeled, cored and each cut into 12 wedges
2 thick strips lemon rind
6 whole cloves
1 cinnamon stick
2 cups water
1/2 cup sugar
Method:
Preheat oven to 180 degrees celcius. Lightly grease springform tin with oil or melted vegan margarine. Line bottom with grease proof paper and dust the whole tin lighly with flour, shake of excess.
To make filling:
Combine apples, lemon rind, cloves, cinnamon stick, water and sugar in a large pan. Cover and simmer for 10 minutes or until apples are only just t ender. Remove from heat and drain well. Discard rind, cloves and cinnamon stick. Set aside
Pastry:
Make pastry as directed on packet.
Then, roll 2/3 of the pastry between two sheets of plastic wrap until large enough to cover base and side of tin. Place into tin ensuring no gaps and then gently spoon apple mixture into shell. Roll out remaining pastry into a circle large enough to cover the the top of the pie. Brush the pastry edge with water or melted margarine and place onto the pie. Trim remaining pastry and press around the edge with a fork to seal. Make a few puncture holes in the pastry and then brust the lid with melted margerine or water.
Baked for 50 minutes or until pastry is golden and cooked through. Leave pie in tin for 10 minutes before moving it to a serving plate.
