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Apple Pie with Clotted Cream

Home / Recipes / Apple Pie with Clotted Cream
apple-pie

 

applie pie - Apple Pie with Clotted Cream - Flavour Creations

Apple Pie with Clotted Cream

Course: Dessert
Keyword: Winter Delight Recipes
Prep Time: 4 hours hours
Servings: 10 servings
Sweet and refreshing pureed apple pieces inside a shortcrust pastry, served with clotted cream.
Print Recipe

Ingredients

Short Crust Pastry Base & Lattice

  • 200 g cooked short-crust pastry
  • 500 g full cream milk
  • 6 'A' scoops (6g) Shape It Powder

Apple Pieces

  • 400 g tinned apples
  • 1/2 tsp vanilla
  • 1/2 tsp ground cinnamon
  • 5 'A' scoops (5g) Shape It Powder

Apple Jelly

  • 500 g clear apple juice
  • 5 'A' scoops (5g) Shape It Powder

Instructions

Short Crust Pastry Base and Lattice

  •  Line a square cake tin with cling film and lightly spray it with oil.
  • Prepare another layer of cling film on the bench and light spray with oil.
  • Place the shortcrust pastry in a blender and blitz it into fine crumbs.
  • In a medium saucepan over a medium heat, bring the milk and Shape It Powder to the boil and simmer the mixture gently for 1 minute, stirring occasionally.
  • Pour the hot milk-Shape It mixture over the crumbs and blend at a high speed for 2–3 minutes, or until smooth.
  • Spread half this mixture into the bottom of the prepared cake tin to a thickness of 5mm (for the base).
  • Spread the other half of the mixture to the same thickness over the other prepared cling film (for the lattice).
  • Cover both with cling film and refrigerate for 2 hours, or until they set.
  • To cut the lattice, cut the cooled shortcrust into 2cm widepieces and the same length as the base.
  • Make a lattice shape with the shortcrust strips; this will sit on top of the finished pie.

Apple Pieces

  • Line a square container with cling film and lightly spray it with oil.
  • Place the apples, vanilla and cinnamon in a blender and blitz them at a high speed until smooth.
  • In a medium saucepan over a medium heat, bring the apple mixture and Shape It Powder to the boil, stirring constantly.
  • Pour the mixture into the prepared container, cover with cling film, and refrigerate for 2 hours or until it sets.
  • Portion the mixture into desired pieces. We recommend 2cm cubes.
  • Place these cubes into the prepared shortcrust base and set aside.

Apple Jelly

  • In a medium saucepan over a medium heat, bring the apple juice and Shape It Powder to the boil and simmer gently for 1 minute, stirring occasionally.
  • Sit the mixture on the bench for 15 minutes to cool slightly, then gently pour it over the apple pieces in the prepared shortcrust base (just covering the apple pieces).
  • Cover the pie with cling film and allow it to set completely in the fridge for 2–3 hours.
  • Once it has cooled, place the prepared lattice over the top of the set apple jelly.
  • Cut the pie into individual serving portions.

To Assemble and Serve

  • Steamer Method
  • Place one portion on a steaming tray, cover it tightly with cling film, and steam it at 80°C for 5–7 minutes or until its internal temperature reaches 75°C.
  • Serve the portion on a plate with SCREAMIES No-Melt ice cream or thickened cream.
  • Microwave Method
  • Place your portion on a serving plate and cover it tightly with cling film, then heat it in a microwave on 50% power for 30-second intervals until its internal temperature reaches 75°C.
  • Serve the portion with SCREAMIES No-Melt ice cream or thickened cream.
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