The Chocolate Log by Cheryl Kumar Templeton

Author:Cheryl Kumar Templeton
Language: eng
Format: epub
Publisher: Hay House
Published: 2014-02-23T16:00:00+00:00

APPLE PIE

An oven-proof pie dish with 7” bottom diameter, 9” top diameter, 2” height, brushed lightly with oil. Pre-heat the oven to 180°C.

Ingredients

Filling

• 1¼ kg apples, peeled, diced

• 200 gm (1½ cups) sugar

• 5 gm (1 tsp) cinnamon powder

• Juice of 1 medium lime

Crust

• 270 gm (2¼ cup) flour

• 5 gm (1 tsp) baking powder

• ¼ tsp salt

• 70 gm butter, cold and firm, cut into small pieces

• 70 ml (⅓ cup) milk

Method

• Place apples in a pan with sugar, cinnamon powder and lime juice. Cook for ten minutes, leave aside.

• Sieve flour with baking powder and salt.

• Add butter and rub lightly into the flour, till it resembles fine breadcrumbs.

• Warm milk and gradually add it to flour, forming the mixture into a soft, pliable dough.

• Divide the dough into two equal portions and lightly roll into a ball.

• Dust a surface with some dry flour and roll out each ball into two circles, 1” bigger than the pie dish.

• Place one circle of dough in the greased pie dish, pressing down lightly, with a bit of dough hanging over the side. Put the apple filling on top and spread it evenly.

• Place the second circle of dough on top, and let the extra dough hang over the side. Pinch the two circles of dough together all around and fold the overhanging dough inwards to fit the pie dish.

• With the back of a fork make impressions all around the edge of the pie. Make about six holes all around and in the centre of the pie with the tines of the fork.

• Place the pie in the pre-heated oven and bake for 1 hour or till the pie is golden. Take it out, brush the surface with a little milk and replace it in the oven for five more minutes.

• Cut into wedges and serve with whipped cream.

My secret tip: Add 2 tbsp of cornflour to the apple filling if there is excess liquid. This will prevent the syrup from oozing out while baking.

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