Apple Pie Tray Bake
Photography Manja Wachsmuth.
Transform two sheets of pastry and some spiced apples into an American classic – a crispy, moreish tart that is perfect for any night of the week.
Serves: 8
INGREDIENTS
2 sheets pre-rolled puff pastry
plain flour
1 egg, beaten
raw sugar for sprinkling
Filling
6 Braeburn apples, peeled, cored and thinly sliced
2 tablespoons plain flour
1 teaspoon each ground cinnamon and ginger
½ teaspoon ground allspice
⅓ cup light muscovado sugar
METHOD
Preheat the oven to 180°C.
Roll out each sheet of pastry on a lightly floured bench to make it a little thinner and larger.
Place one sheet on a flat lined baking tray and brush the edges with the egg wash.
Filling: Combine all the ingredients in a large bowl, tossing the apples so they are well coated.
Tip the apples onto the pastry, spreading them evenly and leaving a 2cm border all the way around.
Place the second piece of pastry over the apples. Pull the edges of the bottom piece of pastry up over the top piece and crimp the edges together to seal well. Cut a few small slits in the top of the pie. Brush with egg wash and sprinkle with raw sugar.
Bake for 35-40 minutes until a good golden colour and the pastry is well cooked.
Slide onto a serving platter and dust with icing sugar. Serve hot or warm with cream or ice cream.
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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.