So, I’ve been cooped up inside for the past week fighting off a nasty lurgy that has left me with no voice and not much more energy.
I couldn’t bake last weekend, but was determined not to make it two weeks in a row.
Now that the weather has cooled in Brisbane, I feel like I can work with pastry dough again – finally!
I had some apples in the fridge, so decided to attempt a toffee apple pie similar to the one Kimberly made on Great British Bake Off. I couldn’t find her recipe, so cobbled together this one myself.
It was daunting making pastry dough for the first time in months, but luckily all the techniques came back to me and resulted in a short, buttery crust.
I’ve never made a pie before that doesn’t require blind baking, and I was really paranoid about getting the dreaded soggy bottom.
To prevent it, I made sure the apples were cooked with a bit of cornflour so didn’t seep too much liquid while cooking.
The mixture itself was quite thick but the apples softened further in the oven and the caramel set into the base. The final pie was delicious.
Toffee Apple Pecan Pie
4 Granny Smith apples, peeled and chopped
2 tbsp butter
2 tbsp cream
¼ cup dark brown sugar
¼ cup caster sugar
½ tsp cinnamon
½ tsp salt
1/8 tsp nutmeg
2 tbsp cornflour
½ cup pecans, chopped
1 portion pâte brisée
Create the caramel by melting together the butter and sugar in a saucepan over a low heat, then adding the cream.
In a separate bowl, combine the apples, flour, spices and salt.
Pour the apple mix into the caramel and cook over a low heat for 5-7 minutes until the apples soften. Mix through the pecans towards the end.
Roll out your pastry and line a deep pie dish. Refrigerate for 20 minutes, then prick along the base with a fork.
Pour the apple filling into the pie base.
To create the lattice finish, roll out the leftover pastry and use a sharp knife to cut strips. Place them across the pie and push down the edges. Brush with eggwash.
Bake at 180 degrees for 40 minutes or until golden and bubbling.