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- Filling:
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Medium-sized apples 8
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Lemon juice 2 tbsp
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Corn flour 1 tbsp
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Caster sugar 100/ g 3 ½ oz
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Blue Band Margarine 15g/ 1/2 oz
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Pastry:
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Short crust Pastry for Double Crust Pie
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Milk for glazing
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Caster sugar 1 tbsp
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Processed cheese (optional) 7 slices
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- Peel and core apples; cut into thin slices.
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In large bowl, with rubber spatula, lightly toss apple slices, lemon juice, corn flour and sugar, set aside.
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Prepare pastry dough. Divide into 2 pieces, 1 slightly larger.
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On lightly floured surface, with floured rolling pin, roll out a larger piece of dough into round about 4 cm/ 1-½ inches larger all round.
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Than upside-down shallow 20-23 cm/ 8-9 inch pie dishes.
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Ease dough into pie dish to line evenly, trim dough edge, leaving 2.5-cm/1 inch overhang.
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Reserve dough trimmings. Spoon apple mixture into pie shell.
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Cut Blue Band Margarine into small pieces, dot over apple filling.
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Roll out remaining dough as before, place over filling.
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Trim dough edge, leaving 2.5 cm/1 inch overhang.
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Fold overhang under, make Sharp Fluted or other Decorative Pastry Edge.
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Reroll dough trimmings. With floured leaf-shaped biscuit cutter of knife, cut 7 leaves, rerolling dough if necessary.
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Arrange leaves on top of pie. Lightly brush top of pie with milk.
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With tip of knife, cut hole in top crust to allow steam to escape during baking.
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Evenly sprinkle caster sugar over pie. Set pie dish on baking sheet and bake for 45 minutes or until pastry is golden and apples are tender.
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Transfer pie to wire rack, cool slightly.
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If using cheese slices, cut each slice into leaf shape using biscuit cutter or knife.
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Gently tuck cheese leaves under pastry leaves, taking care not to break pastry.