Irish Apple Pie Food

MUM'S IRISH APPLE PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan.
• To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour.
• Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust.
• To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out.
• Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.

ULTIMATE IRISH APPLE CAKE

Steps:

• Preheat oven to 350°F
• Generously grease an 8-inch square cake pan.
• In a large bowl, cream the butter and sugar together until light and fluffy.
• Add the egg, apples, nuts, and vanilla and stir well.
• Sift in the dry ingredients and mix well.
• Pour the batter into the prepared pan and bake about 45 minutes, until the cake is lightly browned and a toothpick inserted into the center comes out clean.
• Remove from oven and let the cake set in the pan for 5 minutes, then remove from pan.
• Serve warm or at room temperature with whipped cream or vanilla ice cream.

IRISH APPLE TART

Steps:

• To make the savoury sugar, heat oven to 140C/fan 160C/gas 1. Scatter the muscovado sugar, Maldon sea salt and lemon zest over a baking sheet, then leave in the oven for 15 mins to dry out. Leave to cool, then blitz in a blender. Pass through a large-holed sieve to remove any big lumps, then set aside.
• For the pastry, pulse the flour and butter together in a food processor until you have the texture of breadcrumbs. Add the sugar and eggs and pulse until everything comes together. Wrap the pastry with cling film and chill.
• Tip the raisins into a pan with the whisky, and add 1 tsp of the sugar. Bring to a simmer, then leave to one side.
• Cut the apples into large wedges and melt the butter in a heavy-based pan. Toss the apples in the butter, then add half the demerara sugar, the cinnamon stick and a healthy splash of whiskey. Cook the apples for 3-4 mins until coloured, then place in a sieve to drain away excess juices.
• Turn oven up to 160C/fan 140C/gas 3. Grease and flour a 28cm baking ring. Roll two-thirds of the pastry to the thickness of a £1 coin and line the ring. Chill for at least 20 mins. Prick pastry with a fork, then bake blind in the oven for around 10 mins. Brush with beaten egg, then return to the oven for 5 mins. Repeat this process again, cooking for another 5 mins - this will keep the pastry crisp. Leave to cool, then add the apple and raisin mixtures reserving any whiskey that has not been absorbed by the raisins. Roll a lid for the tart with the remaining pastry and place on top of the tart, egg washing to secure edges. Prick the top to release steam, egg wash the top of the pastry and sprinkle with the remaining demerara sugar. Turn oven to 180C/fan 160C/gas 4 and cook for 20 mins, until the top is golden.
• Put the apple tart on a large board. Lightly whip the cream and add the raisin whiskey to taste. Serve the spiced sugar in a bowl on the side to sprinkle over.

IRISH APPLE PIE

Steps:

• Preheat oven to 375 F.
• Combine potato, butter, cinnamon, ginger and brown sugar.
• Mix well.
• Blend in flour.
• Reserve 3/4 cup for top of the pie.
• On a sheet of waxed paper or better still parchment paper, pat the remaining dough into a circle slightly larger than a 9-inch pie plate.
• Place a well-greased pie plate over dough.
• Lift and invert the dough into the pan.
• Remove waxed paper.
• Arrange apple slices of potato mixture.
• Sprinkle with 2 Tbsp.
• brown sugar.
• Pat remaining 3/4 cup of potato mixture onto a 9-inch circle of waxed paper.
• Invert over filled pie.
• Peel off paper, crimp and seal edges of dough around pie.
• Cut a vent in the centre of the pie.
• Bake 45 to 50 minutes.
• Brush top with 1 tsp.
• melted butter and sprinkle with granulated sugar a few minutes before removing from oven.
• Serve hot with whipped cream.
• Serves 6.
• One Potato Two Potato.