Sanyo EM-S5002W Instructions and Recipes - Page 72

INGREDIENTS 450g/11b shortcrust pastry (see page 70) 300g/12oz prepared apples, cored, peeled, sliced 25g/loz brown sugar For the glaze; 1 egg, beaten 30m1s/2tblsps milk 12'hg/ 'hoz caster sugar COOKWARE 22cm/9inch heatproof pie plate. METHOD 1. Roll out half the pastry and line a 22cm/9inch pie plate. 2. Place prepared fruit on lined plate and sprinkle with brown sugar. 3. Roll out the remaining pastry to make a lid for the pie. Moisten edge of lined plate and place lid on pie, press edges together gently to seal. Cut off excess pastry around edges with a sharp knife. 4. Mix together the egg and milk to form a glaze, brush over pie and sprinkle with caster sugar. 5. Preheat oven to 200°C. When oven is preheated, place pie on low metal rack on turntable. Bake using convection 200°C for 30 minutes until light golden brown. INGREDIENTS 200g/8oz rich shortcrust pastry (see page 70) 300g/12oz prepared apples, peeled, cored and grated 1 lemon, juice and grated rind 25g/loz flaked almonds, coarsely chopped 25g/loz sultanas sugar to taste 30m1s/2tblsps raspberry jam COOKWARE 20cm/8inch heatproof flan dish. DUTCH APPLE TART METHOD 1. Roll out the pastry and line a 20cm/ 8inch flan dish. Re-roll any trimmings, cut into strips approx. lcm/ lzinch wide for decoration. 2. Spread raspberry jam over the base. 3. Mix grated apple, lemon juice, almonds and sultanas together. Place filling into lined dish. Place strips of pastry over the filling in a lattice fashion. 4. Preheat oven to 200°C. When oven is preheated, place flan dish on low metal rack on turntable. Bake using convection 200°C for 35-40 minutes until golden brown. Serve hot or cold with cream or ice cream. 71