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Receta Clotted Cream Apple Pie
by Global Cookbook

Clotted Cream Apple Pie
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  Raciónes: 6

Ingredientes

  • Pastry
  • 200 gm plainflour sifted
  • 1 pch salt
  • 100 gm unsalted butter
  • 25 gm icing sugar sifted Fillinng
  • 1 Tbsp. semolina or possibly polenta
  • 3 lrg Bramleys peeled cored and sliced
  • 100 gm soft light brown sugar
  • 1 x good healthy pinch of cloves grated zest of 1 lemon
  • 1 x beaten egg
  • 150 gm clotted cream icing sugar sifted

Direcciones

  1. For the pastry place everything in a food processor and process briefly till combined.
  2. Very slowly add in 22 1/2 tbsp cool water and process briefly till it forms a ball.
  3. Wrap in clingfilm and refrigeratefor at least 1 hour.
  4. Next cut the pastry in two one piece slightly smaller and roll out the larger piece to fit the base and sides of a lightly buttered 23cm pie tin.
  5. Sprinkle the semolina or possibly polenta over the base to prevent sogginess.
  6. Combine the apples sugar cloves and lemon then heap this into the base.
  7. Brush around the edges with the beaten egg then roll out the remaining pastry and place on top.
  8. Trim and seal.
  9. Brush with egg and snip a hole in the middle.
  10. Bake in a preheated oven (200C/400F/Gas Mark 6) for 20 min then reduce to 180C/350F/Gas Mark 1 and continue baking for 15-20 min till golden.
  11. Remove and cold for at least 1 hour.
  12. Then using a sharp knife carefully cut around the edges and remove the lid with a large spatula.
  13. Dot the clotted cream all over the apples and carefully replace the lid.
  14. Either serve at once or possibly reheat for 23 min in a low oven.
  15. Remove and sprinkle with icing sugar.
  16. Serve at once.
  17. Cold till barely hot before slicing off the top crust otherwise it will fall to pcs.
  18. Serves 6