Makes 2 medium sized pies
Pastry
- 2 c flour
- 115g butter
- ½ tsp salt
- 1 tsp sugar
- Iced water
- 2 soft cooking apples
- 2 cups water
- 6 granny smith apples
- 500g frozen blackcurrants
- 1 orange, zested
- ¼ c sugar
- 50 g butter
- Start with making the pastry; cut the butter into cubes and place in the freezer.
- Once cold, process with the flour, salt and sugar. Don’t process for longer than 1 minute as your butter will start to warm up and clump together.
- Add 1 tbsp ice cold water at a time until the pastry starts to come together in a ball.
- Take dough out of processor, knead a little to combine, wrap in plastic wrap and refrigerate.
- Empty frozen blackcurrants into a bowl to defrost.
- Cut the soft, cooking apples into cubes (approximately 1cmx1cm). Place in a large sauce pan with water. Cook on a low-moderate heat for at least 15 minutes stirring occasionally. Keep checking this as you may need to add more water. You want this to be like a thick, chunky sauce.
- Peel and core the granny smiths. Slice thinly.
- Add the granny smith apples, orange zest, butter and sugar to the apple sauce (once it has broken down). Cook for 5-10 minutes to soften the granny smith apples (you want them to still retain some firmness).
- Take the apples off the heat and leave to cool.
- Preheat your over to 190ºC on Fan Bake.
- Remove the dough from the refrigerator. Using a rolling pin and a little flour, roll the dough out thinly to 2-3mm.
- Grease a flan tin and line the tin with the dough. Refrigerate the dough-lined tin.
- Drain the apple mixture a little to get rid of any excess juice. Add the blackcurrants to the apple mixture and gently combine (the blackcurrants have a very strong pigment and will turn the apple purple).
- Spoon the apple and blackcurrant mixture into the refrigerated pie shells.
- Roll out the remaining pastry, cut into strips and make a lattice on the top.
- Fan bake for 10 minutes at 190ºC, then reduce heat to 170ºC and cook for a further 10 – 15 minutes.
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