Apple Pie Filling
I couple this with 1 quantity of my shortcrust pastry recipe #177343, will give instructions as a note at the end of the filling recipe. times will not include for making the pie. i put this one by my dietician and she's o'kayed it for diabetics as the sugar is very minimal over one slice. please note i use granny smith apples and the end result is a tarty tasting filling and not sweet or gelatinous like a lot of commercial products. as an extra i've been known to forget and overcook the filling and it has made great apple sauce but then again not sweet.
Steps
Peel , quarter and core apples , slice quarters.
Put sliced apple into a pot with cinnamon , cloves and lemon juice.
Cook over a medium heat until apples are tender.
Leave to cool and remove whole cloves before using apple filling.
Roll out half of pastry on a floured surface and line 23cm pie plate.
Fill with apple filling.
Brush rim of pastry with a little milk.
Roll other half of pastry out and cover the top of the pie.
You could decorate the edge of the pie with the tines of a fork.
Trim excess pastry from the edge of the plate.
Brush milk over the top of the pie.
Decorate the top with excess pastry if you want.
Cut a few small slits in the pastry to let steam escape.
Sprinkle top with 1 teaspoon of sugar.
Put into a preheated 180 degree celsius oven for 25 - 30 minutes until pastry is golden.
Enjoy warm with cream and or icecream or even cold by itself.
Ingredients
apples, cinnamon, cloves, lemon juice