Apple and Orange Plate Pie with Remoska
Standard or grand
Flour, plain 225 g - 8 Oz
Butter 125 g - 5 Oz
Suger, caster 25 g – 1 Oz
Egg youlk 1
Apples, Bramleys 500 g - 1 lb
Orange, grated zest and juice 1
Sugar, granulated 50 g - 2 oz
Rub the flour, butter and sugar together to a fine crumb mixture. Bind together with the egg yolk, cover with climbfilm and chill in the refrigerator for 1 hour.
Peel and cut up the apples, place in a saucepan, add the orange zest and juice and cook for approximately 15-20 minutes, until the apples soften. Add the sugar and coll. This may be done day before if necessary.
Roll out enough pastry to cover an ovenproof plate which will fit inside the base of the Remoska. Put the pastry onto the plate. Fill with the apple mixture. Roll out the top crust. Wet the edge of the pastry and cover the apples. Trim off the surplus pastry. Pinch up the edges. Brush the top with water, make 2 or 3 small slits on the top crust and sprinkle with a little sugar.
Cook in the Remoska for approx. 40 minutes.
Remoska - Your Best Friend in the Citchen
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