27 December 2012,00:53 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
50 minutes

Preparation Method :

  • Combine the flour, vegetable shortening and salt in a large mixing bowl.
  • Blend the butter and shortening with 2 grams of butter into the flour mixture until it has the consistency of damp sand.
  • Beat the egg with the vinegar and water. Slowly pour the egg mixture over the flour stirring until the mixture is moist and able to hold the form of a ball.
  • Divide the dough into two equal portions and wrap each one in plastic wrap.
  • Roll each portion of dough to form a flat disc that fills the corners of the plastic wrap.
  • Chill in the refrigerator at least for 20 - 30 minutes. Make sure not chill for a long time.
  • Unwrap one disc and place on a lightly floured surface. Roll the dough from the centre of the disc to the edge, until the crust is 1 inch wider than the pie dish.
  • Preheat the oven to 200°C / 400°F / Gas mark 6.
  • Mix the sugar, lemon juice, cinnamon, salt, nutmeg and flour.
  • Place the sliced apples with finely chopped preserved ginger in a medium bowl, pour the mixture over them and toss gently to coat evenly.
  • Roll out half the quantity of the pastry dough to one disc and line a 9 inch pie dish.
  • Tip the apples into the crust and dot with butter. Roll out the second disc of pastry dough.
  • Put the top crust on the pie, crimp the edges and make slits in the crust. Bake for about 10-12 minutes.
  • Lower the temperature to 180°C / 350°F / Gas mark 4 and continue baking for 30-35 minutes or until the crust is golden brown.
  • Transfer to a wire rack and allow it to stand for a while. Serve warm or at room temperature.


Basic Crust

  • 250 grams plain flour
  • 100 grams vegetable shortening, cut into small chunks
  • 2 tablespoon ice-cold water
  • ¼ teaspoon salt
  • 100 grams cold unsalted butter
  • 1 large egg
  • 2 teaspoon white vinegar
  • 6 tart eating apples, peeled, cored and thinly sliced
  • 50 grams finely chopped preserved ginger
  • 100 grams light brown sugar
  • 2 teaspoon lemon juice
  • ½ teaspoon cinnamon
  • 1 tablespoon unsalted butter
  • 4 teaspoon plain flour
  • Pinch of salt
  • Pinch of nutmeg

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