Starfruit & Apple Pie
Diwali came and went. Taking a break from the usual mithai, I’m back to baking with renewed vigour.:) With all the Diwali hampers of dry fruits and nuts, the ribbons and the sweets, I’m re-using the baskets and the ribbons. As in this picture where I wrapped the pie for meeting up with my sisters yesterday. I also used up whatever was left of the starfruits on my plant. This batch of fruits is gone but the blooms are back again. Life goes on…
The combination of starfruit and apple goes wonderfully well together. I teamed up a couple of apples and the fruits from my potted plant to make this delicious latticed pie.
The collage shows the stages of preparing the pie. Top pictures: The cut fruit and the stewed apples with raisins. The ones below show the piling up of the cut fruits and the pie ready for an egg wash.
200 grams flour, sieved
100 grams butter, grated
2 eggs, I used small ones + 1 yolk for the egg wash later
Rub the butter into the flour until the mixture resembles breadcrumbs.
Break the eggs into the mixture and mix gently till the mixture comes together.
Divide the dough into two portions, flatten, wrap in clingfilm and chill for at least thirty minutes.
The butter left on the grater can be used for greasing the pie tin. I used an 8″ tin.
I usually add 1 egg and sprinkle some iced water to bring the pastry dough together. But since the size of the eggs were smaller I went ahead by skipping out the iced water. Anyway, the less water you add the less the pastry will shrink. Dividing the dough also makes it easier as one portion can remain in the fridge till the filling is done.
2 cups of starfruit, measured after cutting off the hard ridge, slicing, and removing the seeds.
A handful of raisins, washed and patted dry with a kitchen towel
5 tablespoons of brown sugar (both fruits had a lot of natural sweetness)
1 teaspoon of vanilla extract
3 teaspoons of flour
Peel, core and dice the apples. Place them in a pan with a wee bit of water. Add 2 tbs of brown sugar and stew them till they turn a little soft but not mushy. Remove and let the mixture cool down.
Add the rest of the sugar to the starfruit slices, mix well and set aside as you roll out the pastry.
Take one portion of the pastry dough and roll out a little bigger than the size of the tin. With the help of the rolling pin, transfer the pastry to the tin unfurling it on the surface of the tin.
Press all along the edges. Again with the help of the rolling pin, trim the overhanging dough by running the pin all along the border.
Prick the pastry all over with a fork.
Place the stewed apples and the raisins on the pastry.
Add the vanilla extract and the flour to the starfruit slices. Add this mix on top of the apples.
|Straight out of the oven|
Take the other portion of dough from the fridge. Make a lattice or roll out a large piece of dough and cover the pastry (whichever way you prefer). Crimp the edges. In this case I rolled out strips and created the pattern to add to the border using the egg yolk as glue.
Brush with the egg yolk and bake in a preheated 200 C oven for 15 minutes. Then bring the temperature to 180 and bake till it turns golden brown. This may take 25-30 minutes.
Remove and let it cool before you cut it into wedges.