Home Economics 

APPLE PIE                                              

Senior Elective group did a fantastic job this week making their own apple pies. They worked well with pastry to create different  covers for their pies. We made lovely gluten free pastry using one cup of gluten free plain flour, a quarter of a cup of Nuttelex and a dash of Lactose free milk. Students enjoyed learning about blind baking pastry made from scratch. 

Ingredients:

4 sheets just thawed shortcrust pastry or make your own

450g drained tin of pie apples or prepared stewed apples

2 tablespoons brown sugar 

1 teaspoon cinnamon

¼ teaspoon allspice 

1 teaspoon vanilla extract

1 beaten egg

2 tablespoons demerara sugar

Method: 

1. Preheat oven 200C or 180C fan forced. Grease and line two oven trays with baking paper.
2. Place four sheets of just thawed shortcrust pastry on a clean surface. Cut 18 x 8cm rounds from pastry sheets: place on one tray. Cut 1cm wide strips from remaining pastry and weave into a lattice pattern: place on the other tray. Cut 18 x 8cm rounds from lattice pastry. Freeze for 10 minutes.
3. Combine drained apple, sugar, spices and vanilla extract in a bowl. Spoon 1 ½ tablespoons of mixture onto each pastry round: brush edges with beaten egg. Top rounds with lattice rounds, press edges to seal. Brush tops with more beaten egg, sprinkle with demerara sugar. 
4. Bake for 20 minutes or until pastry is browned and cooked through. Transfer to a wire rack to cool. 

Makes 18

Pathways Food Technology students have been busy icing and decorating biscuits for the RSCPA food fundraiser. They will make up biscuit orders next Wednesday.