Sharp R-98STM-A, R-959M Recipes, Serves, PASTRY 150g butter 350g plain flour 50g sugar, Apple Pie

p80 8/15/06 4:22:20 PM

RECIPES

Serves

PASTRY:

150g butter

350g plain flour

50g sugar

2 egg yolks (medium) cold water to mix

FILLING:

1kg cooking apple, peeled & sliced 100g demerara sugar

10ml (2 tsp) ground cinnamon grated rind of 1 orange (optional)

1 egg (medium) mixed with a little milk to glaze demerara sugar, to decorate

Serv

500g shortcrust pastry

FILLING:

100g caster sugar

50g plain flour

5ml (1 tsp) ground cinnamon 900g canned pear, sliced 15ml (1 tbsp) margarine

TOPPING:

100g margarine

150g brown sugar

5ml (1 tsp) ground cinnamon 45ml (3 tbsp) single cream 100g pecan nuts

APPLE PIE

1For pastry, rub butter into flour until the 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.

2For filling, combine apple, sugar, cinnamon and orange rind (if using) in a large bowl.

Cook on 100% for 8 minutes, stir twice.

3Line the base of a greased, 20 x 2.5cm (8" x 1") pie dish with half the pastry. Spoon in apple mixture, roll out remaining pastry and cover.

4Pinch pastry edges to seal and make a slit in the centre with a sharp knife. Brush with egg mixture to glaze and sprinkle generously with sugar.

5Place on the lower shelf, bake on CONVECTION 230ºC for 25 minutes until golden.

Rotate the dish 180º after half the cooking time.

PEAR & PRALINE PIE

1Roll out 300g of pastry large enough to line the base of a greased 25cm (10”) flan dish. Roll out 200g of pastry large enough to make a lid.

2Preheat the oven to CONVECTION 230ºC.

3In a large bowl, combine the caster sugar, flour and cinnamon. Add the pear slices and toss gently to coat.

4Turn the pear mixture into the pastry case, cover with the pastry lid and crimp the edges. Do not glaze.

5Place on the low rack and cook on DUAL CONVECTION, 230ºC, 10% for 25 minutes.

6When the pie is cooked leave to cool slightly whilst making the topping.

7In a medium bowl add the margarine, brown sugar, cinnamon and cream. Cook on 70% for 5 minutes, stir twice.

8Beat the topping for approximately 1 minute until just warm, then pour over the pie. Sprinkle pecan nuts over the topping, leave to cool before serving.