Source: Agencies
02-05-2009 17:36
Serves 8 (Makes 1 x 20cm PIE)
Ingredients crust
225g digestives
110g unsalted butter, melted
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500g bramley cooking apples
250g refined caster sugar
25g cornflour
40g unsalted butter, diced
4 medium eggs, separated
Method
Have ready a 20cm loose-bottom cake tin about 9cm deep. Reduce the digestives to crumbs in a food processor (or by placing them in a plastic bag and crushing with a rolling pin). Transfer to a bowl, add the melted butter and toss until the crumbs are evenly coated. Now press the mixture onto the sides and base of the cake tin. Start with the sides, taking them to within 3cm-4cm of the top, and then do the base, using your fingers to press the mixture down. Peel, core and cut up the apples. Place the apples in a medium-size pan with 2 tbsp water and 50g of sugar. Cover and cook for about 15 minutes until the apples collapse to a mush, stirring halfway through. Press the puree through a sieve into a small saucepan. Blend the cornflour with 2 tbsp water in a small bowl. Stir this into the apple pur¨?e, bring to the boil and cook stirring constantly until the mixture thickens. Remove from the heat and stir in the butter and then the egg yolks. Pour this on top of the base, and chill for an hour until firm. This is to prevent the meringue sinking in. Preheat the oven to 190C/170C fan/375F/gas 5. Whisk the egg whites in a large bowl until risen using a hand-held electric whisk, then whisk in the remaining sugar 2 tbsp at a time, whisking well with each addition. Spoon the meringue evenly over the surface of the filling, taking it up to the crust. Level the surface, and then run a knife backwards and forwards in a zigzag pattern over the top. Bake the pie for 30 minutes or until the surface of the meringue is lightly golden and crusty. Leave to cool completely, then remove the collar of the cake tin. Cut into wedges to serve (the sides will quite crumbly, so don’t expect perfect neatness). Chill if not eating it straight away. The pie will keep well for a couple of days.
Editor:Zhao Yanchen
