Food Technology

It has been a busy start to Term 3 in Food Technology. Recently, we had the Year 9 Make, Bake and Decorate students undertake their Focaccia Art Designs and you can see some examples of  the excellent work they undertook in the lesson.

We have some Year 7 classes that are undertaking Food Technology for the first time who are having an introduction to nutrition and kitchen skills. One of the Year 7 students from last term – Camila  has continued her passion for cooking at home . At home she has made Blackberry and Apple Pie and I would like to say thank you to Camila as she has kindly shared the recipe with the Glen Eira College community. 

Elizabeth Allan 

Food Technology Teacher

Blackberry and apple pie

Preparation time 50 minutes

Cooking time: 1 hour, 5 minutes

Serves: 10

Ingredients- Filling:

9 Medium apples – peeled, cored, sliced thinly

2 Tablespoons caster sugar

1 Tablespoon cornflour

1 Tablespoon water

300g Frozen blackberries

1 Tablespoon cornflour, extra

1 Egg white

1 Tablespoon demerara sugar

Pastry:

2 cups plain flour

2/3 cup Icing sugar

185g cold butter, chopped coarsely

2 egg yolks

1 Tablespoon iced water, approximately

Method:

1.  Place an oven shelf in the middle of the oven.
2. Preheat oven to 220C/ 200C fan forced.
3. Make the pastry by doing the following:

• Place flour, sugar and butter in mixer and process it until it is crumbly. 
• Add egg yolks and enough of the water to process until ingredients come together.
• Knead on floured surface until smooth. Enclose in plastic wrap and refrigerate for 30 minutes.

1. Cook apple and caster sugar in a large saucepan, covered, over low heat about 10 minutes or until apples soften. Strain over small saucepan, reserve cooking liquid. Blend cornflour with the water, stir into reserved cooking liquid overheat until moisture boils and thickens. Place apples in large bowl, gently stir in cornflour mixture.
2. Grease a deep 23 cm pie dish.
3. Roll out two thirds of the pastry between sheets of baking paper until large enough to line dish. Ease pastry into dish and trim edge.
4. Toss blackberries in extra cornflour, stir gently into apple mixture. Spoon fruit mixture into pastry case, brush pastry edge with egg white.
5. Roll remaining pastry large enough to cover pie. Place pastry over filling; press edges together to seal. Brush pastry with egg white; sprinkle with demerara sugar. Using knife make three cuts in top of pastry.
6. Bake pie for 20 minutes. Reduce oven to 180C/160C fan forced, bake for 30 minutes. 

Enjoy!!!