WRAPPED APPLE PIE RECIPES

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

Steps:

• For the pastry, put the flour in a large mixing bowl with a pinch of salt, add the butter and rub into the flour using your fingertips until the mixture resembles breadcrumbs. Stir through the sugar with a round-bladed knife, then stir in just enough of the water until the dough starts to come together in chunks (it shouldn’t be sticky). To make this in a food processor, whizz the butter and flour together, then pulse through the sugar and water until the dough starts to come together.
• Bring the dough together with your Hands, then tip onto a floured surface and give it a quick knead until smooth. Roll it out to a rough square, fold it in thirds like a letter, give a quarter turn, then repeat twice. Wrap the pastry in cling film and chill for 30-60 minutes (or see make ahead).
• Heat the oven to 190°C/fan170°C/gas 5. Remove the pastry from the fridge, cut off two thirds (chill the remaining third), then roll out on a floured surface to the thickness of a £1 coin. Use the pastry to line a 23cm x 5cm deep tart case with a removable base. Press it into the edges, trim the excess, then chill (5 minutes in the freezer or 20 minutes in the fridge). Line with foil or baking paper, fill with baking beans or uncooked rice, then blind bake for 20 minutes. Remove the foil/paper and beans/rice, then cook for 5 minutes or until the base is sandy coloured with no grey patches.
• In a large bowl, toss the apples with the sugar, spices and cornflour, then use to fill the pastry case. Dot the top of the apples with quince jelly. Roll out the remaining pastry until a little bigger than the pie. Cut off a long, thin strip (enough to fit round the pastry case), wet the edge of the baked pastry case and press the strip of pastry on top, gently, all the way around. Brush this with a little water, then loosely roll the pastry for the lid around a rolling pin and unroll on top of the pie, pressing it gently onto the strip to seal. Trim any overhanging pastry, then crimp the edges with your fingers. Shape the trimmings into decorations, if you like. Cut a steam hole in the centre of the pie, brush the top with the beaten egg to glaze, add the pastry decorations, then glaze again and sprinkle with caster sugar.
• Put the pie on a baking sheet and bake for 40-45 minutes until golden and crisp. Allow to cool (see tips), then serve with cream or custard.