PIE FLAN AND SHORTCAKE

PIE FLAN AND SHORTCAKE

APPLE AND PASSIONFRUIT SHORTCAKE 

• 125g butter 
• ½ cup sugar 
• 1 egg 
• 3/4 cup self-raising flour 
• 3/4 cup plain four 
• 425g can dessert apple 
• 1 passionfruit 
• 1 teaspoon grated lemon rind
•  extra sugar 

Cream butter and sugar, add  egg beat well Stir in sifted flour in two batches Turn onto lightly floured su face knead sightly until smooth, divide in the hat, and refrigerate for 30 minutes Ro each piece into a 20cm round between 2 sheets of plastic food wrap of greaseproof paper 

Grease and line the base and sides of a 20cm sandwich with greaseproof paper Press one circle of dough into the tin 

Combine apple passionfruit pulp and lemon rind Spread over dough leaving a small border around the edge Sprinkle with 1 tablespoon of extra sugar Place the second round of dough over the apple mixture. press edges together 

Brush with water, and sprinkle lightly with extra sugar Bake in moderate oven for 35 to 40 minutes Stand 15 minutes before removing from tin .. Serve warm or cold.

APPLE PIE 

• 1½ cups plain flour 
• 3/4  cup self-raising flour 
• ½ cup cornflour 
• ½ cup custard powder 
• 185g butter 
• 1 tablespoon sugar 
• 1 egg yolk 
• ½ cup water, approximately 
• 1 egg white with extra sugar

 FILLING 

• 7 large Granny Smith apples 
• ½ cup water 
• 3 tablespoons sugar 
• ½ teaspoon cinnamon 
• 1 teaspoon grated lemon rind 
• 2 tablespoons apricot jam 

Sift flour and custard powder into a bowl, rub in butter; add sugar. Make well in the center, add egg yolk and enough water to mix to a firm dough. knead lightly Cover, refrigerate for 1 hour. Roll out just over half pastry on a lightly floured surface large enough to line a pie plate ( base measures 23cm ). Spread the base of the pastry with apricot jam, and top with a cold apple mixture. Roll out remaining pastry; brush edges of pie with lightly beaten egg white, and cover with pastry. Press edges. together firmly, trim, and decorate. Brush top with egg white; sprinkle with extra sugar. Cut a few slits on top of the pie to allow steam to escape. Bake in a moderately hot oven for 20 to 30 minutes or until the pie is golden brown. 

Filling: Peel, quarter, and core apples cut each quarter in half lengthwise Put in pan with water, sugar, cinnamon, and lemon rind. Cook covered for about 5 minutes or until apples are almost tender but still holding their shape Remove from heat, drain, cool to room temperature. 

 SPICED PUMPKIN PIE 

You will need about 2 kg of dry pumpkin to boil or steam in the usual way and mash well with a fork when tender. Butternut pumpkin is not suitable. 

• 2 cups plain flour 
• 1 tablespoon icing sugar 
• 185g butter 
• 1 egg yolk 
• 2 tablespoons water, approximately 

FILLING

• 2 cups mashed pumpkin 
• ½ cup brown sugar, firmly packed 
• 1 tablespoon treacle or golden syrup 
• 2 teaspoons mixed spice 
• 2 teaspoons cinnamon 
• 2/3 cup sultanas 
• 1/3 cup currants 
• 1/3 cup mixed peel 

Sift dry ingredients into the basin, rub in butter, and add the egg yolk and enough water to mix to a firm, pliable dough. Wrap in plastic food wrap, and refrigerate for 30 minutes. Roll two-thirds of the pastry to line the base and sides of the pie plate ( base measures 18cm ), spread with Filling. top with remaining pastry: trim and decorate the edge. Bake in a moderately hot oven for 10 minutes, reduce heat to moderate, and bake further 20 to 30 minutes or until golden brown. Cool to room temperature before serving Serve with cream. 

Filling: Combine pumpkin with sugar, treacle, spices, and fruits, and mix well. 

 COCONUT APRICOT FLAN 

• 1 sheet of ready-rolled puff pastry
•  ½ cup apricot jam 
• 2 eggs 
• ½ cup sugar 
• 2 cups coconut 
• 15g butter 

Thaw pastry to room temperature, place in 20cm flan tin, and trim the pastry around the top of the tin with a sharp knife. Brush the base of the pastry with half the sieved jam. Beat eggs until thick, add sugar, beat until thick and creamy, stir in coconut and melted butter. Spread evenly over jam, and bake in a moderate oven for 30 minutes or until golden brown. Brush with remaining sieved jam while still hot. Serve warm with whipped cream.

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