Scarlett WCider Pie
January 5th 2007 04:33
Cider 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 are made into different shapes or decorated with different patterns simply by twisting or carving with a fork. Though plain in appearance, they deliver a down-to-earth taste of the countryside and their flavour can be elevated when taken with a cup of coffee. They are rich in carbohydrates, protein and fibres.
INGREDIENTS
Serves 6
175 gm / 1½ cups plain flour
1.25 ml / ¼ teaspoon salt
10 ml / 2 teaspoons sugar
115 gm / ½ cup cold butter or margarine
50 ml / ¼ cup or more iced water
For the filling
15 gm / 1 tablespoon butter
250 ml / 1 cup maple syrup
50 ml / ¼ cup water
600 ml / 2½ cups cider
2 eggs, at room temperature, separated
5 ml / 1 teaspoon grated nutmeg
1. To make the pastry, sift the flour, salt and sugar into a bowl. Using a pastry blender or two knives, cut the butter or margarine into the dry ingredients as quickly as possible until the mixture resembles breadcrumbs.
2. Sprinkle the iced water over the flour mixture. Combine with a fork until the dough holds together. If the dough is too crumbly, add a little more water, 15 ml / 1 tablespoon at a time. Gather the dough into a ball and flatten into a round. Place in a sealed polythene bag and chill for at least 20 minutes.
3. Meanwhile, place the cider in a saucepan and boil until only 175 ml / ¾ cup remains, then cool.
4. Roll out the pastry between two sheets of greaseproof or non-stick baking paper to 3-mm thickness. Use to line a 23-cm / 9-in pie dish.
5. Trim around the edge, leaving a 1cm / 2in overhang. Fold the overhang under to form the edge. Using a fork, press the edge to the rim of the dish and press up from under with your fingers at intervals to make a ruffle effect. Chill the pastry case for at least 20 minutes. Preheat the oven to 180 degrees Celsius.
6. To make the filling, place the butter, maple syrup, water and cider in a pan and simmer gently for 5-6 minutes. Remove the pan from the heat and leave the mixture to cool slightly, then whisk in the beaten egg yolks.
7. Whisk the egg whites in a large bowl, until they form stiff peaks. Add the cider mixture and fold gently together until evenly blended.
8. Pour the mixture into the prepared pastry case. Dust with the grated nutmeg. Bake the pie for 30-35 minutes, until the pastry is golden brown and the filling is well set and golden. Serve warm.
**From “Traditional British Cooking” and “Exquisite Dessert Buffet”**
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