recipes_Australia_Issue_129_April_2017

28 recipes+ APRIL 2017

RECIPES

DAVID HAHN & ROB SHAW

Everyone loves a pie, so add these must-have recipes to your baking repertoire

Pies aplenty

Amazing

Apple & Pear Pie

SERVES 8 PREP 30 minutes + 45 minutes

to chill COOK 45 minutes + cooling

COST $1.40 a serve

2½ cups plain flour

¾ cup caster sugar, plus ¼ cup extra

½ cup almond meal (ground almonds)

250g butter, chilled, chopped

1 egg, plus 1 egg white, lightly whisked

2 tablespoons cold water, approximately,

plus ½ cup extra

4 green-skinned apples, peeled,

cored, sliced

4 small pears, peeled, cored, sliced

½ teaspoon ground cinnamon

2 teaspoons finely grated lemon zest

2 teaspoons white sugar

1 Combine flour, caster sugar and almond

meal in a large bowl. Using fingertips, rub in

butter to make fine crumbs. Add egg and

enough water to bring dough together. Turn

out onto a lightly dusted work surface;

knead until smooth. Shape into a disc. Wrap

in plastic food wrap; chill for 30 minutes.

2 Combine apple, pear, the extra water,

extra sugar, cinnamon and zest in a large

saucepan. Bring to the boil over high heat.

Reduce heat; simmer, covered, for 5 minutes

or until apple is tender. Drain; cool.

3 Preheat oven to 200ºC/180ºC fan-forced.

Lightly grease a 25cm (top measurement)

pie plate. Roll out two-thirds of the pastry

between 2 sheets of baking paper until

5mm thick. Ease pastry into plate; trim

edges. Prick base with a fork. Place pie dish

on an oven tray. Chill for 15 minutes.

4 Bake for 10 minutes or until lightly browned.

Cool. Spoon apple mixture into pastry case.

5 Roll out remaining pastry between 2 sheets

of baking paper until large enough to cover

pie. Brush pie edges with egg white. Cover with

pastry; trim edges. Brush top with remaining

egg white; sprinkle with white sugar. Using

a small, sharp knife, cut 3 small slits in top

of pastry (to allow steam to escape). Bake

for 10 minutes. Reduce oven temperature to

160ºC/140ºC fan-forced. Bake for a further

20 minutes or until pastry is golden brown.

Easy Pumpkin Pie

SERVES 6 PREP 20 minutes
COOK 50 minutes COST $1.45 a serve

400g pumpkin, coarsely chopped
¼ cup water
220g packet frozen sweet flan case
2 eggs, at room temperature
¾ cup firmly packed brown sugar
¾ cup thickened cream, plus extra,
whipped, to serve
1 teaspoon mixed spice
Maple-flavoured syrup, to serve

1 Preheat oven 180ºC/160ºC fan-forced.
Place pumpkin and the water in a
microwave-safe bowl. Microwave on High
(100%) for 5 minutes or until tender. Stand
for 1 minute. Drain. Process until smooth.

2 Place frozen flan case (in foil tray) on an
oven tray. Whisk eggs and sugar in a large
bowl until combined. Add the cream, mixed
spice and pumpkin puree. Carefully pour
pumpkin mixture into frozen flan case.
Bake for 15 minutes.

3 Reduce oven temperature to 150ºC/130ºC
fan-forced. Bake pie for a further 30 minutes
or until just set at centre. Serve with whipped
cream and maple-flavoured syrup.