Fruit Pie with Creme Anglaise

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Fruit Pie with Creme Anglaise
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Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
462
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie462 kcal(22 %)
Protein5.18 g(5 %)
Fat20.53 g(18 %)
Carbohydrates66.36 g(44 %)
Sugar added20.96 g(84 %)
Roughage2.52 g(8 %)
Vitamin A274.68 mg(34,335 %)
Vitamin D0 μg(0 %)
Vitamin E1.41 mg(12 %)
Vitamin B₁0.35 mg(35 %)
Vitamin B₂0.25 mg(23 %)
Niacin3.45 mg(29 %)
Vitamin B₆0.06 mg(4 %)
Folate79.73 μg(27 %)
Pantothenic acid0.28 mg(5 %)
Biotin1.56 μg(3 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C9.29 mg(10 %)
Potassium165.78 mg(4 %)
Calcium31.84 mg(3 %)
Magnesium15.26 mg(5 %)
Iron2.11 mg(14 %)
Zinc0.33 mg(4 %)
Saturated fatty acids5.18 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
6
For the pastry
2 cups
All purpose flour (plus extra for dusting)
cup
2 tablespoons
2 tablespoons
water (more if needed)
For the filling
½ cup
sugar (scant)
3
large Cooking apples (peeled, cored and thickly sliced)
1
small lemon (juice)
To serve
dairy-free Custard

Preparation steps

1.
For the pastry: sift the flour into a mixing bowl and rub in the margarine until the mixture resembles breadcrumbs. Stir in the sugar. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23 cm|9" pie tin or dish.
3.
Roll out half the dough on a floured surface and line the pie dish.
4.
For the filling: mix together the sugar, apples and lemon juice. Arrange in the pastry case.
5.
Roll out the remaining pastry on a floured surface to fit the tin. Brush the edges of the pastry rim with a little water.
6.
Place on top of the filling and seal the edges well. Make a small hole in the top to allow steam to escape. Brush with water and sprinkle lightly with sugar.
7.
Bake for 25-30 minutes until the pastry is golden brown. Cool in the tin. Serve with dairy free custard.