Chunky Punky Apple Pie with Honeycomb Ice Cream

Here is a nice treat using some first of the pick apples. These apples can be quite tart so you might like a little more sugar in the mix. 
The Ingredients:
For Shortbread 
250g plain flour
100g caster sugar
1/4 teaspoon salt
175g chilled butter
2 egg yolks
For Apple filling
6 large Cooking Apples, peeled, cored and chopped into small chunks
5 tablespoons light brown soft sugar
50g unsalted butter
1 tablespoon plain flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
For Topping
1/2 cup chopped hazelnuts 
The Make:
Preheat oven to 200 C.
Sift flour, sugar and salt into bowl. Rub in chilled butter with your fingers until you reach a crumb consistency. Add in egg yolks and bind everything together until you reach a dough consistency. Allow mixture to cool in fridge for 20mins.
Remove 1/4 of mixture and put to one side. Press the remainder onto bottom of greased 20cm tart dish.
Put the apples into a pan with butter, brown sugar, flour, cinnamon and nutmeg and stew for 10 minutes on medium heat. Leave to cool.
Place apples into prepared pastry and sprinkle with caster sugar. Cover top with remaining shortbread. Spread out evenly in chunks across top of pie.
Place pie on baking tray, bake in oven for 15minutes and the reduce heat to 180C and cook for a further 20 mins. Remove and sprinkle with hazelnuts and place in oven for a further 10-15 minutes until pie is golden brown, the filling is bubbling and the nuts are nicely toasted.
Allow to cool so pie can set properly. Then serve slice with some honeycomb ice cream and a nice hot cup of tea. 

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