Golden syrup apple pie – taste tester

Read about my taste tester series here.

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Most people would cook something and then think of the sides or accompaniments, but I’m not most people.

I had a craving for Tilba real double cream and since eating straight from the tub would be frowned upon in society, I decided to make an apple pie to go with it. My craving would double up as a dessert that I would take to TimmyC’s family dinner (Sunday treats), so winning all round!

I was sure that I had all the ingredients to make an apple pie at home and all I would need from the other side of town while I was there was the elusive Tilba double cream. When I sat down to browse the countless recipes, I found myself on a lot of American sites. The humble apple pie after all was almost their signature dessert, but most if not all recipes included shortening in the pastry… This I did not have, so I found myself back at the good ol’ taste.com.au. You might think I have a golden syrup addiction (and I do but you don’t need to worry about that) considering my previous taste tester post also featured this ingredient.

I really liked the texture of the apples in thin slices and the pastry really held well together while cutting it all up. I didn’t really adjust anything in the recipe except for using more apples as I had more laying around than required.

Golden syrup apple pie

Prep time: 45 minutes + chilling  Cooking time: 45 minutes + cooling

Ingredients (in Australian units)

Filling

• 10 granny smith large apples, peeled, cored and thinly sliced
• 25g butter
• 1 tbsp brown sugar
• 2/3 cup golden syrup
• 1tbsp cornflour
• 1/2 tsp ground cinnamon

Pastry

• 2 1/2 cups plain flour
• 1 tsp baking powder
• 1 tsp fine sea salt
• 170g chilled unsalted butter, cubed
• 2 tbsp caster sugar
• 1 egg straight from the fridge
• 2 tblsp chilled water
• 1/3 cup almond meal

Pie topper

• 1 lightly beaten egg white
• 3 tsp white sugar
• pinch of cinnamon

Equipment

• a good knife or mandolin
• food processor
• pie tin (I used a fluted quiche plate)
• cling wrap
• baking paper
• oven
• rolling pin
• non-stick Dutch oven or deep frying pan
• mixing bowl
• baking tray

Method

1. To make the filling place the Dutch oven over medium heat and melt the butter. Add in the sugar, syrup and apples and cook until they start to soften.
2. Mix the cornflour with 2 teaspoons of cold water thoroughly and add it to the apples along with the cinnamon. Stir and cook until the sauce begins to thicken and coats the apples. Pour the apple mixture into a bowl and cool to room temperature.
3. Add flour, baking powder, salt, butter and caster sugar into the food processor and process until fine crumbs form. Add the egg and water and pulse until just incorporated (the dough will appear crumbly). Place the dough mixture on the bench and hand knead until the dough comes together.
4. Divide the dough into thirds. Take 1/3 of the dough and shape it into a 2cm thick disc. Combine the other 2/3 into another 2cm disc and wrap each piece in cling wrap and place it in the fridge for 20 minutes
5. Preheat the oven to 180C fan forced and move the oven rack to the lowest shelf
6. Between two sheets of baking paper, roll out the 2/3 portion disc until 4mm thick and the shape of your pie tin with a bit of overhang. Line the pie tin with the pastry and sprinkle almond meal on the base before putting in the pie filling.
7. Between two sheets of baking paper, roll out the 1/3 portion disc until 3mm thick. Place the pie lid on and fold up the excess pastry. Cut a few slits into the centre of the pie lid. Brush a bit of egg white all over the top of the pie before sprinkling the white sugar and cinnamon
8. Place the pie tin on a tray on the lowest shelf in the oven and bake for 20 minutes before reducing the temperature to 160C fan forced and baking for a futher 25 minutes
9. Leave the pie to cool for at least 20 minutes before serving

Tips

It is a really sweet pie with all the sugar and golden syrup so you really need to pair it with a good double cream, custard or ice cream.

My rustic looking pie with Tilba double cream.

The pastry cut really well and I love the texture of the apple slices.

Warm apple pie with cream, is there anything better?

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Any jam and almond tart recipe

I haven’t forgotten about my New Year’s resolutions and I know the clock is fading fast, but I’ve been plugging along behind the scenes working away at the list.

I have a confession to make, for some reason I love buying jam. I don’t have something in mind to use it for, although I would love it if someone would make me fresh scones on a daily basis. I just like tasting it at markets, buying lots of different flavours and it just sits there in my cupboard begging to be used. Recently I bought a whole stash of Walsh’s homemade jam made in Boorowa and when I went to put them in the cupboard, I noticed I didn’t have any room left because it was filled with other jams, chutneys and relishes. I have a problem (one of many) but let’s work on that part later. When I found this recipe I was so happy that it was delicious and buttery, it was also a tart and best of all it used roughly a jar of jam!

This recipe for a tart base is so easy! I’ve used orange marmalade and peach and mango jam so far but I’m dying to try this with more of a berry style jam or Black Horse’s plum and cinnamon (which is one of my favourite jams).

Any jam and almond tart

Original recipe taken from here.

Ingredients

Filling

• 50g unsalted butter
• 30g caster sugar
• 1 teaspoon vanilla extract
• 150g flaked almonds
• 2 tablespoons milk
• 1 cup of jam

Pastry base

• 150g unsalted butter
• 225g plain flour
• 3 tablespoons of chilled water
• 4 tablespoons cornflour
• 1/2 teaspoon baking powder
• 120g caster sugar
• 1 teaspoon vanilla extract

Equipment

• greased tart tin
• saucepan
• spatula

Method

• Throw all the pastry ingredients into a food processor and process until a dough has just formed.
• Press the dough into the tin and ensure an even surface. Refrigerate the dough in the tin for at least 30 minutes.
• Preheat the oven to 180°C
• Place all the filling ingredients except the jam into a saucepan on low heat, stirring until butter has melted and then set aside to cool
• Take the tart tin out of the fridge and spread the jam over the pastry base and then layer the flaked almond mixture evenly on top and bake for 20-25 minutes until golden (keep your eye on the tart towards the end as the almonds can burn easily)

Tips

• I’ve been making my tarts at 180C with a fan but I found after 25 minutes the almonds get very dark, maybe it is supposed to be 160C fac forced
• Both time I’ve made this tart, I didn’t have time to wait for it to cool before taking it out of the tin; despite looking like a quick and easy recipe, you have to be patient and allow for some cooling period or you’ll end up with the corners crumbling in the tin and a not so pretty tart (like mine).
   Yes I realised I forgot to take a photo until after I put it in the ovenIt is lovely when it is warm; the jam is runny, the pastry is crumbly and the top is crunchy- yum.