Scarlett WApple and Orange Pie
January 21st 2007 09:54
Apple and Orange Pie
About Pie
A pie is a baked dish, with a baked shell usually made of pastry that covers or completely contains a filling of meat, fish, vegetables, fruit, cheese, cream, chocolate, custards, nuts, or other sweet or savoury ingredients. Pies can be either “one-crust”, where the filling is placed in a dish and covered with a pastry / potato mash top before baking, or “two-crust”, with the filling completely enclosed in the pastry shell. Some pies have only a bottom crust, generally if they have a sweet filling that does not require cooking. These bottom-crust-only pies may be known as tarts or tartlets.
The type of pastry used depends on the filling. It may be either a butter-rich flaky or puff pastry, a sturdy shortcrust pastry, or, in the case of savoury pies, a hot water pastry. **From Wikipedia, the free encyclopedia**
INGREDIENTS
Serves 4
400 gm ready-made shortcrust (pie) pastry
1 Kg cooking apples, cored and thickly sliced
30 ml / 2 tablespoons demerara sugar
beaten egg, to glaze
caster (superfine) sugar, for sprinkling
1. Roll out the pastry on a lightly floured surface to 2cm / ¾in larger than the top of a 1.2 litre / 5 cup pie dish. Cut off a narrow strip around the edge of the pastry and fit on the rim of the pie dish.
2. Preheat the oven to 190 degrees Celsius. Hold one orange at a time over a bowl to catch the juice, cut down between the membranes to remove the segments.
3. Mix the segments and juice, the apples and sugar in the pie dish. Place a pie funnel in the centre of the dish.
4. Dampen the pastry strip. Cover the dish with the rolled out pastry and press the edges to the pastry strip. Brush the top with beaten egg, then bake for 35-40 minutes, until lightly browned.
5. Just before serving, sprinkle with caster (superfine) sugar.
Tips:
Use any excess pastry to make leaves to decorate the pie.
**From “Traditional British Cooking”**
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