Apple pie

Apple pie

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient

Filling

Quantity Ingredient
200g peeled and diced apples (pink lady)
100g soft brown sugar
2 cinnamon sticks
5 cloves
1 vanilla bean
5 star anise

Shortcut pastry

Quantity Ingredient
200g plain flour
80g sugar
80g unsalted butter, chilled and chopped
1 egg

Method

  1. To make the filling for the apple pie, put all the ingredients in a saucepan and cook for 1 hour over a low heat; the apples are ready when they turn a translucent brown colour. Cool to room temperature and then remove the cinnamon sticks, cloves, vanilla bean and star anise; set aside.
  2. To make the shortcrust pastry, put the flour, sugar and butter in a food processor and process to a fine crumb. Slowly add the egg and process until combined. Remove the dough from the food processor, cover in plastic wrap and place in the fridge to rest for 40 minutes.
  3. Preheat the oven to 200°C. Roll out the pastry until it is about 5 mm thick (it doesn’t matter what shape you roll it into) and place on a baking tray. Bake for 10 to 15 minutes, or until golden brown. While still hot, break the shortcrust into small pieces, roughly about 2 cm in size, and stir into the apple filling. Refrigerate until needed.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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