
Apple Strudel Pie
Adding sultanas, nuts & cinnamon the result has the aroma & taste of a classic strudel. For extra indulgence, serve with whipped cream, a little cinnamon & sugar.
Quick Stats
Easy
6 Servings
35 minutes bake time
Apple Strudel Pie
Adding sultanas, nuts & cinnamon the result has the aroma & taste of a classic strudel. For extra indulgence, serve with whipped cream, a little cinnamon & sugar.
Ingredients
- Jus-Rol™ Sweet Shortcrust Block
- 1kg Cooking apples, peeled, cored and cut into thick slices
- 100g Demerara sugar
- 1 Lemon, juice and zest
- 100g Sultanas
- 1tsp Cinnamon
- 50g Hazelnuts, roasted and chopped
Equipment required
- Rolling Pin
- 750ml Pie Dish
- Pastry Brush
- Sharp knife
Techniques Used
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How to Roll Shortcrust Pastry
How to Roll Shortcrust Pastry
- For best results when rolling out shortcrust pastry use a large, clean dry area of the work surface and lightly dust it with plain flour.
- Place pastry dough on surface and lightly dust it and the rolling pin with flour.
- Roll pastry firmly, always rolling away from you, give the dough 2-3 rolls.
- Then turn the dough a quarter turn.
- Dust again if necessary and continue rolling out, frequently turning the pastry so it is not always rolled in the same direction as this causes shrinkage.
- When the pastry has increased in size, pick it up to turn/ line the tin by rolling it round the rolling pin.
- Lift the pin with the pastry around it carefully and turn it to lay out and continue rolling. Again this is done to prevent the pastry from stretching as you lift it which in turn would result in shrinkage in baking. Shortcrust pastry should be rolled out to approx. 3-5 mm. depth.
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How to Make Shortcrust Pie Tops
How to Make Shortcrust Pie Tops
- For best results when making a pie with a pastry top or lid, choose a dish with a rim and allow the filling to get completely cold before topping with the pastry. Roll out pastry large enough to cover the dish and with some to spare. Cut a strip slightly wider than the dish rim from the sides of the rolled pastry.
- Brush dish rim with beaten egg or water.
- Place pastry strip on rim and press firmly down, continue with further strips until all rim covered.
- Brush Pastry rim with beaten egg or water.
- Roll pastry up on the rolling pin to lift it (as described in ‘Rolling out Shortcrust Pastry’ section) and gently unroll it over the pie dish.
- Press the pastry down onto the rim firmly all round.
- Using a sharp knife trim off excess pastry by cutting downwards against the edge of the dish. Retain the trimmings for decoration.
- Knock up edges to form a good seal by holding a sharp knife horizontally against the cut edge and gently tapping the pastry edge all the way round.
- Make a fluted edge by laying your thumb and forefinger of the left hand on the top of the pastry facing outwards, then with the fore finger of your right hand gently pushing the pastry edge up against the other two fingers as shown
- Continue until all edge is fluted.
- Make a small steam escape hole in centre of lid.
- Re roll trimmings by gathering into a ball and kneading gently together and roll out as usual.
- To make rounded leaves cut out rounds of pastry using a small biscuit or cookie cutter.
- Then use cutter to cut out a ‘leaf’ shape from the discs, you should achieve two from each disc.
- With the point of a sharp knife mark veins on the leaves.
- Brush pie top with beaten egg for a golden glaze and arrange the leaves on top of pie in a pattern of your choice.
- Brush again with beaten egg and bake as directed in recipe.
Method
- Preheat oven to 200°C (180°C for fan assisted)/ Gas M6
- Combine the prepared apples with sugar, lemon juice and zest, mix well and pile into a pie dish.
- Roll out the pastry large enough to cover dish with some room to spare. With a sharp knife cut strips of pastry from the edges and use to form a rim on the pie dish edge. Brush the edge with water to help the pastry to stick, then brush the pastry rim with water.
- Carefully lift the pastry and lay over the pie dish, press down the edges to form a good seal and trim off excess with a sharp knife. Make a small hole in the centre to allow the steam to escape and sprinkle with a little more sugar.
- For an extra special finishing touch use the pastry trimming to decorate the pie top by cutting out leaf shapes and placing them on top.
- Bake for 20 minutes then lower heat to 180°C (160°C for fan assisted)/Gas M4 and continue cooking for further 15 minutes until the pastry is golden brown.
Top tip:
For a nutty addition try adding 50g of hazelnuts to the mix.