We’re on the home stretch now lovelies and so far this is my plan: I’m hosting a…

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We’re on the home stretch now lovelies and so far this is my plan: I’m hosting an outdoor Christmas dinner. It’s going from 6-8pm and it’s going to have a lot of food. Oh and everyone is bringing a plate because my in laws’ dietaries are as changeable as the weather….
This Christmas pie may just be on the dessert menu. It’s topped with Christmas baubles and I use a delicious buttery pastry. The best accessory for this festive apple pie is a glass of baileysofficial new Apple Pie Flavoured Liqueur. This is one of my favourite flavours (along with Original and Strawberries and Cream). Serve chilled with a giant slab of this Christmassy Apple Pie. And good luck with Christmas cos we may all need it xxx
Christmas Apple Pie
Preparation time: 45 minutes plus resting time
Cooking time: 1 hour 15 minutes
Serves: 8
For pastry
435g cake flour
2.5 tablespoons caster or superfine sugar
1/2 teaspoon fine salt
265g butter, cold and cubed
7-8 tablespoons ice water
1 egg yolk mixed with 1 tablespoon water for egg wash
For filling
750g apples
150g caster or superfine sugar
1 teaspoon lemon zest
1 teaspoon ground cinnamon
2 tablespoons cornflour/fine cornstarch

12 thoughts on “We’re on the home stretch now lovelies and so far this is my plan: I’m hosting a…

  1. 1 – Place the flour, sugar and salt in a food processor and pulse to combine. Add the
    butter and process to a fine sandy texture. Add 6 tablespoons of water and pulse to just combine. Add an extra tablespoon of water if needed, use it sparingly as needed for it to
    start to come together but it shouldn’t ball up now. Then knead on a benchtop to form a cohesive dough adding a few drops of water if you need it – you don’t want it dry or
    cracked but you don’t want it sticky. Divide in two equal parts and cover in cling film and
    refrigerate for an hour.
    2 – Peel, core and chop the apples and toss with sugar, lemon zest and cinnamon and
    place in a saucepan and cook for 10 minutes until starting to get soft and juices are
    released. This step can be done ahead of time (I usually do this a day ahead).
    3 – Spray a large pie tin with non stick oil spray and roll out one half of the pastry and
    place on the pie tin. Dock with a fork and place in the fridge for 15-30 minutes. Oil a
    sheet of foil and place on top of the pastry and use pastry weights to weigh down the
    foil. Bake for 20 minutes and then carefully remove the foil and bake for 5 minutes. Your
    pie base is ready to use. Stir in cornflour into the juice and spoon the cooled pie filling
    and juice into the base.
    4 – While it is in the fridge in step 2 you can get on with making the top. Roll out the
    other half of pastry and trim to fit on top of the pie and crimp the edges if you like. With
    the remaining pastry rolled out you are going to cut out baubles using bauble cookie
    cutters. Don’t roll this pastry too thickly as the pie already has a layer of pastry already.
    Also it helps if you refrigerate your pastry for 5-10 minutes before you cut it out. Dust
    your cookie cutters in flour and cut out baubles. Then use a pizza cutter to cut thin strips
    as “string” and decorate them however you like. I used small stars and made swirls and
    made tiny balls by rolling up the pastry in my hand. Rest in the fridge for 15-30 minutes
    and then brush lightly with egg wash. Bake at 190C/374F for 35 minutes or until the top
    is golden.

  2. #baileys #baileysapplepie #pie #pies #christmaspie #homemade #christmasfood #christmasfoodideas #pastry #homemade #christmas #christmas2021

  3. I love the thought of this apple pie for Christmas dessert Lorraine. Do you think the cake flour gives the pastry a better chance of working well? I must investigate the Bailey’s.

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