RECIPES
Serves 6
PASTRY:
150g butter
350g plain flour
50g caster sugar
2 egg yolks (medium) cold water to mix
FILLING:
1kg cooking apples, peeled and sliced 100g demerara sugar
10ml (2 tsp) ground cinnamon (optional) grated rind of 1 orange (optional)
1 egg (medium) mixed with a little milk to glaze demerara sugar
Makes 675g
150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar, sieved 45ml (3 tbsp) milk
APPLE PIE
1 For pastry, rub butter into flour until mixture resembles breadcrumbs. Stir in sugar and bind with egg yolk. Add enough cold water to make a soft, but not sticky, dough. Chill whilst making the filling.
2 For filling, combine apple, sugar, cinnamon (optional) and orange rind (optional) in a large bowl. Cook on 100% for 9 minutes, stirring 3 times.
3Line the base of a greased 20cm x 2.5cm pie dish with half the pastry. Cook the pastry base on 50% for 5 minutes. Spoon in apple mixture, roll out remaining pastry and cover.
4Pinch pastry edges to seal amd make a slit in the centre with a sharp knife. Brush with egg mixture to glaze and prinkle generously with sugar.
5Place on the low rack, cook on COMBI - 1 (CONVECTION & MICROWAVE), 220°C, 10% for 20 minutes, until golden brown.
CHOCOLATE FUDGE
1Place the chocolate in a bowl and heat on 100% for 2 minutes, stir every 30 seconds until melted.
2Stir in butter, icing sugar and milk. Heat on 100% for 4 minutes, stir vigorously every minute until the mixture is thick and glossy.
3Pour into a greased, rectangular 20 x 20cm dish, chill to set before cutting.
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