1 minute read
Word from Jack’s Café
GOOD OLD APPLE PIE
Jack’s Café has been busy offering a varied menu, making changes to adhere to the new single use plastics legislation and connecting members to build friendships through seating placements. A visit from Maggie Beer AM resonated with Michelle Kohler, chef, who agrees that ‘fresh is always the way to go when considering meals’. Thanks to Shannan and the Paralowie Communal Garden members and volunteers, the Café has received an abundance of apples to cook an old favourite - the apple pie!
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Method
1. Peel, core and slice apples, place in pot, cover with water and add vanilla. 2. Place lid on pot and cook on medium to high heat until the apples start to soften then turn the heat off and drain the liquid. (While the apples are cooking you can start the pastry) 3. Mix the dry ingredients together and rub through butter. It should look like fine bread crumbs.
Slowly add water and stir/kneed until it comes together as dough. Wrap in cling wrap and refrigerate for 30 minutes. 4. Pre-heat oven to 180 degree Celsius or 160 degrees if oven is fan-forced. Lightly beat the egg and put aside. 5. Remove pastry from fridge and divide into two balls of the same size. Place a ball of dough between two sheets of baking paper and roll out to the size of the baking dish. Repeat with second ball. 6. Lay one pastry in the dish and add apples. Lay the second pastry over the top and brush with the beaten egg. Sprinkle a little raw sugar on the top for crispness. 7. Bake in the oven for about ½ hr or until pastry is golden. 8. Serve with a scoop of vanilla ice cream or warm custard and enjoy!
INGREDIENTS
12 Granny Smith apples Pastry Ingredients Water (enough to cover 1½ cups SR flour the apples) 1 cup plain flour 2 teaspoons vanilla 1 cup icing sugar 1 Egg 100g butter Raw sugar (to sprinkle over the pie) 1 teaspoon salt Enough water to make the dough - around 1½ cups
