One of the most popular
desserts in any Irish household is apple pie. In fact, most restaurant menus in
this country always have an apple pie, tart or crumble of some type on it! To
be honest, no matter how accomplished a baker you are, if you can’t produce a
noteworthy apple tart, you might as well give up! In Ireland your baking
reputation stands or fails on the quality of the apple pie you can produce. When
making my apple pie, I like to use two or three varieties of apple; Bramleys,
because they break down to a purée-like consistency when cooked, Granny Smiths
because they retain their shape and provide texture and I also sometimes
use Pink Lady or Braeburn for their distinctive apple taste. I have
always preferred using a pinch of ground cloves rather than ground cinnamon in
my apple pies, but each to their own. I know some bakers who like to use ground
ginger, but for me, the judicious use of ground cloves (only a pinch is
required) really bring out the flavour of the apples.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqdy5Y9EQnE791PucxAOvEn0CI64XgLeUc_cdlgaZ7Mz154a-MfcfuuwEi3utp_W6ycs8dqmvVpKUi9RuUPrQy_q5_Mwqk8ngzAY5kKYWluIq68G4Jm0H2sKtKfImjy3uSnvzb4NKp17zf/s1600/10993956_823156817750019_5795990730169674654_n.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNqtgpg5GW5qOAql5z5Y8loUJlegkqO8hSYnL2FLWb1VQtFH_qSl5bPgAHaxrsJFgJvFkA5L9APStX0DdGDrIk45Ac62Mf2SAAr4G7Fqslr_gUHkkTxp4WMWhSvFHHme_NwFA0wkxPe6BR/s1600/10997457_823156897750011_2635716982747919313_n.jpg)
Finally, I should mention
that I recommend using Granny Smith apples for making these squares. I find
that cooking apples are too mealy and break down too much, but that the Granny
Smiths retain some texture. Also unlike ‘normal’ pastry which should be given a
chance to rest, you can roll out and use this pastry once you have made it.
Ingredients:
Apple filling:5-6 large Granny Smith apples, peeled, cored and chopped into 1cm cubes
25g caster sugar
25ml water
Pastry:
240g self-raising flour
125g butter, cubed
15g icing sugar
1 large egg, lightly
beaten
30ml cold water
To finish:
25g caster sugar for
dredging
Method:
Apple filling:
1. Place the apples, sugar
and water into a medium sized saucepan over a moderate heat. Bring up to
simmering point and allow to cook for 8-20 minutes until the apples have
softened but not broken down. Remove from the heat, set aside and allow to cool
completely.
2. Preheat oven to 180C/Fan
oven 160C/Gas Mark 4. Line a 30cmx20cm traybake tin with non-stick baking
parchment and set aside.
3. Place the flour into a
large mixing bowl and add the cubed butter. Rub the butter into the flour using
the tips of your fingers until the mixture resembles breadcrumbs. Make a well
in the centre and add the egg and water and mix together using a fork until
everything comes together.
4. Divide the dough in half.
Press one half of the dough into the bottom of the prepared tin, flattening it
out with your fingers or the back of a spoon to create a level surface. Spoon
the COOLED apple mixture onto the pastry into the tin, spreading it out evenly.
5. Roll out the other half
of the dough between two sheets of floured non-stick baking parchment into a
rectangle the same size as the tin (30cm x 20cm). Remove the top sheet of
baking parchment and lifting the rolled out pastry on the other layer of baking
parchment flip it over to cover the apple filling. Tuck in the edges of the
pastry making sure that the apple is covered.
6. Bake in the preheated
oven for 25-30minutes until light golden brown. Remove from the oven and dredge
with the caster sugar. Set aside to cool before cutting into 12 even squares.
Makes 12 squares.
Hi there, very excited to try this but where does the icing sugar go, I can't see it anywhere in the recipe :( I am a relatively new baker so I need the guidance of recipes, I am not quite brave enough to take a guess lol
ReplyDeleteHi... I'm guessing that the icing sugar used to dress the pie after it's made...
DeleteSprinkle some using a baking sieve if you have one.
Hope this helps 😊
Hi, the icing sugar goes into the pastry, I would add it after the butter and flour have been rubbed together to fine crumb, just before adding the egg mix. The caster sugar is dredged on top, not the icing sugar. Hope that helps 😊
DeleteThe icing sugar definitely does go into the pastry it is listed in the pastry ingredients but has accidentally been omitted when the method has been given. The icing sugar in the pastry is what gives it the lovely shortcake taste.
DeleteThe icing sugar goes in with the flour
DeleteThe icing sugar goes into the pastry mixture. The caster sugar is sprinkled on the top before baking. Hope this helps!
DeleteI would say Icing sugar goes on top
ReplyDeleteusually always does.Look at recipe pict.
Icing sugar goes in the pastry. The pic shows caster sugar on the top.
DeleteIt does actually say 25g of castor sugar for dredging,so I would say in the pastry.
ReplyDeleteIcing sugar helps to make the shortcake pastry melt in the mouth instead of being short like shortcrust.
ReplyDeleteAll the comments made with the icing Sugar to go in the pastry mix is right, I always put icing Sugar in a sweet pastry, never put icing sugar on the top!!!
ReplyDeletecant wait to try this i will put the iceing sugar in the pastry mix and the caster sugar on top when the pie comes out of the oven
ReplyDeleteI liked the simplicity of this recipe. I was very happy with the way it turned out. I added an extra handful of sugar to the pastry. The amount of pastry suggested in the recipe is only just enough to make the size baking tray required. Some of the other recipes on this blog also look very enticing.
ReplyDeletethis slice sounds good, will try this today.
ReplyDeletewill try this today
ReplyDeleteI would prefer the apples given in weight as I have two very large, but don't know if they would be enough,,, so....unpeeled apple weight please xx
ReplyDeleteHi, I am disappointed that the author doesn't seem to answer any ?s?? I know this is late but as a baker sometimes you just have to bite the bullet and go with what you think. 1st)weight an apple(scales are so important when baking). Author says large-so maybe 2 small. Cut recipe if using less apples. Just don't be afraid to make an estimated guess. I sincerely doubt it would not still be good. Pat
DeleteCan someone give me the weight of the apples, unpeeled please . Ta
ReplyDeleteCan’t wait to try looks like one I always bought in are bakery which is now closed
ReplyDeleteId like make one of these they look yummy and tasty
ReplyDelete