www.womanthismonth.com 67 October 2012 | l Place all ingredients into a food processor and blend together until completely combined. l Pour into a pre-baked pie shell (18cm-20cm) l Bake for about 35-45 minutes at 180 degrees Celsius or until firm in the centre when touched. l Cool completely or better still, refrigerate overnight and serve with sweetened whipped cream. Apple Pie Pastry 265g butter 225g icing sugar 1tbsp water 2 eggs 450g plain (all-purpose) flour Pie Filling 8 green apples (peeled, cored and cut into even sized chunks) 100g brown sugar (muscovado sugar) 25g plain (all-purpose) flour 1 lemon (juiced and zested) 1/4 tsp cinnamon l Preheat the oven to 200 degrees Celsius l Lightly grease a pie dish with oil or rub with butter l To make the pastry, crumb the cold butter into the icing sugar and flour until it resembles bread crumbs. l Add the egg and water and mix to a dough. l Place the dough between plastic film and refrigerate until firm (2-3 hours) l Roll half the dough on a lightly floured board to cover the base of the pie dish. l Place a sheet of parchment paper on top and cover this with rice. l Bake the pastry in the pie dish for 15-20 minutes. l When cool, remove the rice and paper. l Roll the second half of the dough to a size just larger than the base, which will cover the top of the pie when it is filled. l Combine in a mixing bowl the apple, brown sugar, caster sugar, flour, lemon juice and lemon zest and the cinnamon powder. l Toss them all together. l Press the filling into the pre-baked pie shell and cover with a second layer of pastry. l Press the edges together and cut away excess pastry from the sides. l Brush a beaten egg over the top of the pastry and sprinkle with a little caster sugar. Make a small cut into the top of the pastry to allow steam to escape the pie. l Bake until the pie crust is golden brown on top. l Allow to cool slightly before serving with whipped cream or ice-cream. l Drain the cooked pasta shells. l Lightly butter a medium sized casserole dish (approximately 10cm deep). l Preheat the oven to 175 degrees Celsius. l In a small saucepan place the first amount of butter and melt it. Using a long handled spoon, stir in the flour and cook out the roux stirring and cooking for at least a minute. l Add the mustard, salt and pepper and slowly start to add the milk a little at a time so as to incorporate it and make a smooth paste. Adding too fast will allow the mixture to become lumpy. l Finally, add the cream a little at a time and do the same. Cook until the mixture is smooth and thickened. l Add the grated cheese and cook until the cheese is melted. l In a large bowl, combine the cheese sauce and the cooked macaroni pasta shells to ensure all the pasta is coated. l Pour this into the buttered or oiled casserole dish. l In a shallow fry pan, heat the second amount of butter until almost browned and then toss in the fresh bread crumbs. Toss them lightly and coat them with the butter. l Remove and sprinkle the buttered bread crumbs on top of the pasta before placing the casserole dish in the oven and baking for 30-35 minutes. l Remove and serve immediately. 240g macaroni shells, cooked 80g butter 50g flour 10g mustard powder 250mls milk 250mls cream 400g shredded cheddar cheese 100g fresh bread crumbs 60g unsalted butter Salt and pepper to taste 250mls cream 4 eggs 500g pumpkin puree (fresh or tinned) 200g brown sugar 1/2 tsp cinnamon 1/4 tsp ginger 1/4 tsp nutmeg 1 pre-baked pie shell (see apple pie) Pumpkin Pie Macaroni and Cheese
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