Two Fruit Covered Pie
1 hr 25 min.
ready in 1 hr 55 min.
- For the pastry
- 2 cups all-purpose flour
- 1 pinch salt
- ½ cup unsalted butter
- 1 tsp water
- 1 egg white (lightly beaten)
1 Cutting board, 1 Kitchen towel, 1 große Bowl, 1 Measuring cups, 1 Small knife, 1 kleine Non-stick pan, 1 Tablespoon, 1 Wooden spoon, 2 Small bowls, 1 Brush, 1 Baking sheet, 1 Parchment paper, 1 Fork
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, until the mixture just comes together. If it is too stiff add a little more water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 1 litre|2 pint pie dish.
For the filling: arrange the fruit in the pie dish, sprinkling with the sugar, lemon zest and cloves. Add the water.
Roll out the pastry to cover the pie and lightly brush the edges with a little water. Place over the filling, pressing the edges to seal. Roll out the pastry trimmings and cut out decorative shapes.
Brush the pie with egg white and attach the decorations. Sprinkle with sugar and make a hole in the centre of the pie to allow the steam to escape.
Bake for 20 minutes, then reduce the oven temperature to 190°C (170° fan) 375°F gas 5 and bake for a further 20-30 minutes until the pastry is golden and the apples are tender.