Apple Pie with Chocolate Pastry
I’m rubbish at pastry and don’t enjoy making it much, so I rarely make pies and tarts even though I love eating them. But when I saw this post at 5am Foodie, I immediately wanted to make apple pie and thought I’d better do it quick before I chickened out. There is something so nostalgic but also comforting about apple pie, it takes me straight back to my mother’s cooking of yesteryear. I was going to make a straight forward shortcrust pastry, but when it came to it I couldn’t resist making a chocolate version. So here is how I did it:
- Rubbed 180g unsalted butter into 260g flour (160g white, 100g wholemeal), 20g cocoa, 1/4 tsp salt, 1/2 tsp baking powder and 1 tbsp caster sugar until mixture resembled breadcrumbs.
- Added 3 tbsp water and bought mixture together forming it into a ball.
- Placed this in the fridge and left for a few hours until I was ready to assemble the pie (as I understand it, resting pastry in the fridge before using helps to stop the pastry shrink when cooking).
- Cut of just over 1/2 and rolled out to line a 9″ (23cm) pie dish
- Baked this blind at 180C for 10 mins. It shrank – hey ho, the best laid plans!
- Peeled, cored and sliced 6 medium sized windfall apples and put them in a bowl.
- Mixed in a tbsp lemon juice, 100g demerara sugar and 1 tsp cinnamon then left to go slightly syrupy.
- When pie base had cooled, piled in the apples.
- Rolled out remaining pastry until large enough to cover the top.
- Pressed the sides down to meet the pastry base.
- Cut shapes from remaining pastry and placed on top. This is where I went slightly wrong, I blithely decided to ignore Michele’s instructions to cut slits in the top to allow the steam to escape!
- Baked for 30 mins at 180C