Apple Blossom Pie – Memories Of An Australian Country Kitchen – Kate McGhie

Apple Blossom Pie cover

“Apple Blossom Pie

 

Because it took time (compared with most other dishes) to make and was a bit fiddly, apple blossom pie was reserved for VIO (very important occasions)—to impress. It was a special birthday treat as we got older. It was the first dessert I made with stars in my eyes and a full heart of love for a young man of tender age. It worked! He is alongside me still. In retrospect I think possibly it was a notch in the culinary prowess belt for a cook to be able to present such a dessert. Guests seemed to easily forgive any prior meal dish ‘not quite up to standard’ when this was served.

It is a layered pie starting with a sweet pastry case and a layer each of fruit purée, custard and marshmallow. The crowning glory was piped pale pink cream stars to resemble blossom. It was always served on your best flat crystal or silver dish.

Apple Blossom Pie

Apple Blossom Pie
Recipes and Images from Apple Blossom Pie by Kate McGhie (Murdoch Books).

 

Start to finish : about 1 1/2 hours serves : 8

Pastry

125 g (41/2 oz) cold butter, diced

1/3 cup (75 g/22/3 oz) caster (superfine) sugar

2 cups (300 g/101/2 oz) plain (all-purpose) flour, sifted

pinch of salt

1 free-range egg yolk

2 tablespoons iced water

 

First layer

2–3 large apples

1/2 cup (125 ml/4 fl oz) water

1/2 cup (110 g/33/4 oz) caster (superfine) sugar

2 plump passionfruit

 

Second layer

200 ml (7 fl oz) condensed milk

1 large free-range egg yolk

juice of 1 lemon

 

Third layer

2 teaspoons gelatine powder

juice from cooked apples and made up to 1 cup (250 ml/9 fl oz) with water if necessary

1/2 teaspoon lemon essence

1 large free-range egg white

pinch of salt

red food colouring

whipped, sweetened cream

 

Preheat the oven to 180°C (350°F) (fan-forced 160°C/315°F).

 

To make the pastry, put the butter, sugar, sifted flour and salt in a food processor. Pulse blend until coarse knobbly crumbs form. Add the egg yolk and water and process until the mixture clumps. If the mixture is a little dry add more water. Tip the dough out onto a flour-dusted bench and quickly and lightly knead into a smooth ball. Roll out to line a 20 cm (8 in) pie plate or flan pan. Trim the edges and pinch the pastry together with your fingers to decorate. Prick the bottom to prevent it rising in the centre and refrigerate for 15 minutes. Bake for 12–15 minutes or until golden and crisp.

 

To make the first layer, peel, core and slice the apples. Put in a pan with the water and sugar and simmer until the apples are soft and pulpy. Drain the syrup and reserve it for the third layer. Stir the passionfruit pulp into the apple purée and refrigerate. When cold spoon the mixture into the cooled pastry case, smooth the top and refrigerate.

 

To make the second layer, put the condensed milk with the egg yolk and lemon juice in an electric mixer and beat until smooth. Carefully spread over the apple layer and return the pie to the fridge.

 

To make the third layer, dissolve the gelatine in the reserved warm apple syrup, stir in the lemon essence and set aside to cool. Whisk the egg white and salt in an electric mixer on high speed until stiff peaks form and then colour a pale pink with red food colouring. Keeping the mixer on a high speed gradually add the partly set apple juice and continue beating until the mixture is thick and glossy. Pile on top of the pie and smooth evenly. Decorate with pale pink whipped sweetened cream ‘stars’.

 

and a bit more :

The pastry and the apple purée can be made ahead of time. The gelatine mixture must be very wobbly, not too set or too liquid, when whipped into the egg white.”

 

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