Post by SeaDragon on Dec 1, 2017 13:22:17 GMT 10
Apple, Sour Cream and Walnut Pie
Recipe from The Cook and The Chef (ABC TV), Wednesday, 12 September 2007: Season 2 Episode 31
Maggie referred to 'Tamasin’s Weekend Food – Cooking to come home to' by Tamasin Day-Lewis for this recipe.
Ingredients:
Serves 6 – 8
1.2 kg Granny Smith apples (6 large), peeled & cored, using lemon juice to stop them from oxidising
3/4 cup sour cream
165g unsalted butter
3/4 cup walnuts – roughly chopped
135g muscovado sugar
1 1/2 tablespoons golden syrup
1 1/2 teaspoons lemon zest
Sour Cream Pastry
Method:
Slice the apples thinly and place in a bowl with the sour cream and a little brown sugar, mix with your hands to combine so that the apples don’t break up.
Spray & line a baking dish with the pastry ensuring that there it has at least a 3 cm overhang on all sides. Place the apples into the dish spreading evenly and piling up a little in the middle.
Process the butter, sugar, golden syrup and lemon zest together, then stir in the walnuts. Take small handfuls of the mixture, flattening it between the palms of your hands, and spread over the top of the pie – bit by bit until the entire surface is covered. Then fold the pastry overhang back over the outer edges of the apple.
Egg wash the pastry edge and place in an oven pre-heated to 200°C for 15 minutes then turn the oven down to 180°C and bake for a further 45 – 50 minutes.
The top should be dark & sticky and all the sugar should be dissolved. If it starts to burn before the time is up, cover with some bakewell paper.
Remove from the oven and leave to cool down slightly before serving. Serve with mascarpone cream.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 12 September 2007: Season 2 Episode 31
Maggie referred to 'Tamasin’s Weekend Food – Cooking to come home to' by Tamasin Day-Lewis for this recipe.
Ingredients:
Serves 6 – 8
1.2 kg Granny Smith apples (6 large), peeled & cored, using lemon juice to stop them from oxidising
3/4 cup sour cream
165g unsalted butter
3/4 cup walnuts – roughly chopped
135g muscovado sugar
1 1/2 tablespoons golden syrup
1 1/2 teaspoons lemon zest
Sour Cream Pastry
Method:
Slice the apples thinly and place in a bowl with the sour cream and a little brown sugar, mix with your hands to combine so that the apples don’t break up.
Spray & line a baking dish with the pastry ensuring that there it has at least a 3 cm overhang on all sides. Place the apples into the dish spreading evenly and piling up a little in the middle.
Process the butter, sugar, golden syrup and lemon zest together, then stir in the walnuts. Take small handfuls of the mixture, flattening it between the palms of your hands, and spread over the top of the pie – bit by bit until the entire surface is covered. Then fold the pastry overhang back over the outer edges of the apple.
Egg wash the pastry edge and place in an oven pre-heated to 200°C for 15 minutes then turn the oven down to 180°C and bake for a further 45 – 50 minutes.
The top should be dark & sticky and all the sugar should be dissolved. If it starts to burn before the time is up, cover with some bakewell paper.
Remove from the oven and leave to cool down slightly before serving. Serve with mascarpone cream.