Recipes for Apple Pie and Banana Almond Mousse Pie

Posted By on Aug 10, 2010 | 0 comments


Cake and Pie baking for me is relaxing, creative, exciting and the eating part is most pleasurable!  I love coming up with new twists and flavours on classic recipes.  I have combined two of my favourite pie recipes a classic Apple Pie and a Banana Almond Mousse Pie.  I use both of these recipes as 'basic' and then mix the flavour combinations.   

Recipe for Classic Apple Pie with Pate sucree or sweet shortcrust pastry

Recipe for Classic Apple Pie with Pate sucree or sweet shortcrust pastry

INGRID'S APPLE PIE with pate-sucree     Serves 8-10

 

Here is my family favourite- Apple Pie Recipe, it's the pie recipe I always use.  You can vary the filling with apricots, a mixture of apples and blackberries/ raspberries, frozen berries or fresh blueberries and apple.

There is something really welcoming about coming home to a fresh baked apple pie. This is reminiscent of the same warm, homey feelings I had when I arrived home from school and my Mum had baked apple pie. This pastry based on a pate sucree, and the apples are granny smith, but you could substitute any other tart baking apple. I usually serve this warm with a little cream. Very much a family favourite all year round.

 Easy Pastry (See pastry recipes for pate-sucree)

 Apple Filling

9-10 Granny Smith Apples

½ sugar

50 g butter

3 tablespoons sweet rum

1 teaspoon cinnamon

3 tablespoons cornflour

1 ½ teaspoons lemon flavour or 2 tablespoons lemon juice

2 tablespoons fine semolina

2 tablespoons cream

1 egg

 1)Peel and slice apples, I use an apple corer, peeler, slicer machine. Melt butter in a fry pan and lightly fry apples and sugar. After 2 minutes, deglaze the pan with rum, add lemon flavouring and cinnamon.

2) After another few minutes, remove from heat, don't over cook the apples at this stage, they should be half cooked, and place in a bowl to cool completely. Stir in cornflour.

3) Preheat oven to 220C. Place some baking paper on your bench top (less sticky pastry mess to clean) and dust with plain flour. Roll out pastry until 1cm or ¼ inch thick. Place over greased pie flan and roll over edges to cut away the excess. Using a small cookie cutter, cut out as many shapes as necessary to cover the top of the pie, leaving little gaps in between. Sprinkle pastry with semolina.

4)  Add apple filling, use a slotted spoon to leave the liquid in the bowl. Then spoon over a few tablespoons of the apple sauce, but not so much as to soak the pastry, just enough to bind the apples when they bake.

5) Arrange pastry shapes over the top of the pie, starting from the outside ring, and working your way in to the middle, overlapping slightly. Brush the top of the entire pie with eggwash made from whisked egg and cream.

6) Place pie on the bottom rack of the oven and bake for 10 minutes, then reduce the temperature to 180C and bake for a further 20 minutes or until golden brown. Remove pie from oven and allow to cool. Serve warm with cream, ice cream or custard.

Recipe for Banana Almond Mousse Pie

Recipe for Banana Almond Mousse Pie

 

Recipe for Banana Almond Mousse Pie

This quanity of crumble will make enough for 2 desserts, freeze what you have left over. I always have some crumble left over in my freezer, usually about a cup.  If you don't want to make crumble, you can sprinkle with 1/2 cup flaked almonds and 2 tablespoons of castor sugar, and grill the baked Banana Almond Mousse Pie for 3 minutes or so, or until the sugar and nuts have caramalised.  Dust with icing sugar upon serving.

Recipe serves 6
Almond Pastry (Pate Sucree):
100g chilled butter
225g plain flour
1/2 teaspoon almond essence
50g icing sugar
1 egg, lightly beaten
2-3 tablespoons iced water

Pulse butter and flour in a food processor, until the mixture looks like fine breadcrumbs.  Add essence and sugar, pulse for another minute.  Combine egg with water, while processor motor is running slowly, pour in the egg and water.  Only pour enough of the liquid for the dough to come to a ball.  Roll dough and flatten to a disc shape, chill for 20 minutes.

Grease a 20cm pie dish or flan tray (with removable bottom).  Preheat oven to 200C.

Roll pastry to 1cm thick and line dish/tray.  Prick over pastry lightly with a fork.  Place baking paper on pastry and add dry beans/beads to blind bake for 25 minutes, until pastry is ust golden.  Remove from oven, remove beads and paper. Reduce oven temperature to 175C.
Filling:
3 eggs seperated
1/2 cup brown sugar
2 tablespoons rum/ 1 teaspoon rum essence
5-6 small ripe bananas peeled

Using a food processor or hand blender, blend 4 bananas, brown sugar, rum and 3 egg yolks.  Whisk egg whites until stiff peaks, to retain the cut of a knife.  Fold egg snow into banana mixture. Do not mix or beat as you will beat out the air from the whisked egg whites. Pour onto pastry, arrange sliced banana on top, sprinkle top with almond crumble. Bake for 20 minutes, or until the mousse is firm.
 

Crumble:
1/2 cup plain flour
1/2 self raising flour
1/4 cup almond meal
1/2 teaspoon almond essence
2/3 cup sugar
130g butter, cut into small pieces.

Add all ingredients to a bowl and rub butter between your fingers into the dry ingredients untiol they resemble clumpy crumbs.  Of, place all ingredients in a food processor and pulse until crumbs/clumpy.

 

 

I've tried so many different varieties of Apple Pie, what's your favourite?  Which apple do you like to use the most?  Please share your favourite apple pie. I have been thinking of substituting coconut flavours for the almond in the Banana Mousse Pie, or maybe caramel flavours...what do you think? Let me know in the comments :)

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