Classic Apple Pie

Production Breakdown:

• Total Finished Product: 5 kg
• Protein (0%): 0 kg
• Vegetables (0%): 0 kg
• Fruit (100%): 5 kg (Diced Apples)
• Sauce (0%): 0 kg
• Pastry (0%): 0 kg

Ingredients:

For the Pie Filling:

• 5 kg A10 Tinned Diced Apples, drained
• 200 g Breadcrumbs
• 100 g Custard Powder
• 150 g Sugar (to balance sweetness)
• 10 g Cinnamon Powder
• 50 g Lemon Juice (to brighten flavour)

For the Pastry:

• 1 kg Pre-made Shortcrust Pastry (for top and bottom)

Cooking Method:

1. Preparing the Filling:

   • In a large mixing bowl, combine the diced apples, breadcrumbs, custard powder, sugar, cinnamon powder, and lemon juice. Mix well until all components are evenly coated and the mixture is combined.

2. Preparing the Pastry:

   • Lightly flour your work surface and roll out half of the pre-made shortcrust pastry to fit the base of a bratt pan (or suitable baking tray), ensuring it’s about 3mm thick. Line the bratt pan with the pastry, allowing excess to hang over the edges.

3. Assembling the Pie:

   • Pour the apple filling into the lined bratt pan, smoothing the top with a spatula to ensure even distribution.
   • Roll out the remaining shortcrust pastry and carefully place it over the filling. Seal the edges by pinching them together and trimming any excess pastry. Cut small slits in the top to allow steam to escape.

4. Baking:

   • Preheat the convection oven to 180°C (fan-forced).
   • Place the assembled pie in the oven and bake for approximately 45–50 minutes or until the pastry is golden brown and flaky.

5. Cooling:

   • Once baked, remove the pie from the oven and let it cool for about 30 minutes before slicing.

6. Serving:

   • Serve the apple pie directly in a 1/1 40mm gastro tray or slice into wedges to serve. Optionally, serve with thickened cream or ice cream.