Ep 18 Cathy and Anna: Petit Apple Lattice Pies with Spiced Creme Anglaise
Prep: 1 hour
Cook: 45 mins (+30 mins chilling)
- 60ml (1/4 cup) milk, to brush
- Raw sugar, to dust
- Thick cream, to serve
Apple Filling (makes 6 cups)
- 2kg large granny smith apples, peeled, cored, cut into 2cm pieces
- 440g (2 cups) caster sugar
- 1/2 tsp ground cinnamon
- 90g butter
- 2 tbs orange marmalade
- Melted butter, to grease
- 310g butter, chopped, at room temperature 60ml boiling water 500g self-raising flour, sifted, plus extra, to dust Pinch salt
Spiced Creme Anglaise (makes 4 and 1/2 cups)
- 500ml (2 cups) full cream milk
- 500ml (2 cups) pouring cream
- 2 tsp vanilla bean paste
- 1 cinnamon stick
- 1 star anise
- 8 egg yolks
- 275g (1 and 1/4 cups) caster sugar
- To make apple filling, place apples, sugar, cinnamon and 100ml water in a large saucepan over medium heat and cook, stirring occasionally, for 4 minutes or until sugar dissolves. Bring to the boil, then reduce heat to medium-low. Cook, covered and stirring occasionally, for 15 minutes or until apples are tender. Drain slightly, leaving a little liquid in pan, then stir in butter and marmalade. Set aside to cool.
- To make pastry, preheat oven to 180C and grease 12 9cm-round fluted tart tins with removable bases with melted butter.
- Place butter and water in a bowl. Mash to combine. Mix in combined sifted flour and salt to form a soft dough. Shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes.
- Using a floured rolling pin, roll out pastry on a lightly floured work surface until 2-3mm thick. Using a 12cm round cutter, cut out 12 rounds from pastry and ease circles into prepared tins. Roll out remaining pastry and cut into 1cm strips.
- Fill pastry cases with cold apple mixture. Place pastry strips on top to form a lattice pattern. Press ends of strips to join pastry crust. Brush with a little milk and sprinkle with sugar. Bake for 25 minutes or until golden.
- To make crème anglaise, place milk, cream, vanilla bean paste, cinnamon and star anise in a large heavy-based saucepan over low heat and bring to a simmer.
- In a separate bowl, whisk egg yolks and sugar until combined. Gradually whisk into hot milk mixture.
- Place pan over low for 8 minutes or until thick enough to coat the back of 1 wooden spoon. Using a sieve, strain mixture into a jug.
- Divide apple pies among serving plates and serve with crème anglaise and cream.
- Apple filling and crème anglaise can be made one day in advance. Cover and refrigerate.
- Crème anglaise is a French pouring custard with the consistency of thin cream – it can be served warm or cold.