![]() (It will seem to be heaped high but will reduce and settle during baking.) Bake the pie for 30 minutes, or until the pastry and crumble are golden and crisp. Pile the apples into the pastry lined tin, scatter with the crumble mix and then a final sprinkling of sugar. Tip in the sugar, reserving some for the topping, and add in the raisins or fruit, if using. Sift over the flour, cinnamon and nutmeg and mix well to coat. Toss the apple slices with the lemon juice in a large bowl. ![]() Peel the apples, cut in half, then into chunky slices, cutting out the core as you go. Chill the crumble topping in the fridge while you prepare the apples. Stir in the sugar and, if you like, a handful of oats. Rub the butter into the flour using your fingertips until the mix looks like rough breadcrumbs. Preheat the oven to 190C/375F/Gas 5 and put a baking sheet on the middle shelf.įor the crumble topping, sift the flour and salt into a large bowl, then add the butter. Chill the pastry while you make the filling. In a medium bowl, stir the white sugar, all-purpose flour, cinnamon and nutmeg together. Put the apple slices in a large bowl and sprinkle them with lemon juice to keep them from oxidizing and turning brown. Press it into the tin, then trim the edge with a sharp knife. Preheat the oven to 375 degrees F (190 degrees C) and slice up the apples. These bagels are freezer-friendly! I prefer to slice the bagels before freezing, so they can go from freezer to toaster, but you can let them thaw before slicing if you prefer.Lightly cover the work surface with flour, then roll out the shortcrust pastry until it is about 3cm/1½in larger than the pie plate.įlip the pastry up over the rolling pin, then lift the pastry over the plate or tin.Double or triple the recipe if you want more bagels! I can fit a double batch on my USA baking sheets, and I’ll make a quadruple batch at one time (two baking sheets) and bake them together, rotating the pans halfway through.Leave 2-3” between the bagels to allow them to expand as they bake.This bagel dough is much wetter than typical yeast dough, so I recommend shaping the bagels on a Silpat mat, lightly dusted with flour.The flavor of the bagel doesn’t change either way! Tips for Making the Perfect Bagel I chose to use the egg for these pictures, but if we’re just baking them at home for fun, I always skip it. Sugar: Packed light brown sugar accentuates the sweetness and combines with the apple’s natural sugar to help thicken the filling.If you don’t have light brown sugar, use dark brown if that is what you have. Brushing the bagels with an egg will give them that dark, crusty look when they come out of the oven. For The Apple Pie Filling: Apples: Tart cooking apples work the best to offset the sugar. This is COMPLETELY optional and I usually skip this step. I mention brushing the bagels with an egg. Brush with egg (optional), top as desired (optional), bake and let cool enjoy!. ![]()
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