Apple Charlotte

///Apple Charlotte

Apple Charlotte

Pastry

1½ cups plain flour

½ cup self-raising flour

½ cup corn flour

1/3 cup custard powder

180 grams butter

1 egg  (mixed with the water)

2 to 2½ tablespoons water

Milk to glaze

Decorate with ground cinnamon

Filling

2 cans of pie apples

Topping

½ cups icing sugar

1 tablespoon butter

2 tablespoons milk

Serve with raspberries and cream

Method

Place all flours, custard powder and butter in a food processor.  Process until crumbly.  through the spout pour the water and egg mixture and process until it all comes together.  Wrap the pastry in plastic wrap and stand in the refrigerator for an hour.

Roll out the  pastry out and cover  a greased on a 25 centimetre dish and  then put the  pie apple on top of the pastry.  Cover the top with the remaining pastry.  Cook in a 200° oven for approximately 30 minutes.  Half way through cooking place a piece of Aluminium foil over the top of the pastry to stop from burning.  Take out of the oven and let cool.

Mix the icing sugar, butter and milk together and spread over the pastry.  Then serve with raspberries and cream.

Use this pastry for an apple pie.  If you want a savoury pastry leave out the custard powder and replace with extra corn flour.  The pastry is especially good with a wet mixture such as Quiche, meat pies etc.  The cornflour makes a lovely pastry but also stops the pastry from becoming soggy.

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2017-08-09T14:46:23+00:00