Sharp R-86STM-A Operation Manual With Cookbook page 63

Serves 6
PASTRY:
150g butter
350g plain flour
50g caster sugar
2 egg yolks (medium)
cold water to mix
FILLING:
1kg cooking apples, peeled and sliced
100g demerara sugar
10ml (2 tsp) ground cinnamon (optional)
grated rind of 1 orange (optional)
1 egg (medium) mixed with a little milk to
glaze demerara sugar
Makes 675g
150g milk chocolate, broken into pieces
100g butter, melted
450g icing sugar, sieved
45ml (3 tbsp) milk
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RECIPES
A A
PPLE PIE PPLE PIE
1 For pastry, rub butter into flour until mixture
resembles breadcrumbs. Stir in sugar and bind with
egg yolk. Add enough cold water to make a soft, but
not sticky, dough. Chill whilst making the filling.
2 For filling, combine apple, sugar, cinnamon
(optional) and orange rind (optional) in a large
bowl. Cook on 100% for 9 minutes, stirring 3 times.
3 Line the base of a greased 20cm x 2.5cm pie dish
with half the pastry. Cook the pastry base on 50%
for 5 minutes. Spoon in apple mixture, roll out
remaining pastry and cover.
4 Pinch pastry edges to seal amd make a slit in the
centre with a sharp knife. Brush with egg mixture to
glaze and prinkle generously with sugar.
5 Place on the low rack, cook on COMBI - 1
(CONVECTION & MICROWAVE), 220°C, 10% for
20 minutes, until golden brown.
C C
HOCOLATE FUDGE HOCOLATE FUDGE
1 Place the chocolate in a bowl and heat on 100% for
2 minutes, stir every 30 seconds until melted.
2 Stir in butter, icing sugar and milk. Heat on 100%
for 4 minutes, stir vigorously every minute until the
mixture is thick and glossy.
3 Pour into a greased, rectangular 20 x 20cm dish,
chill to set before cutting.
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2/19/08 4:50:59 PM 2/19/08 4:50:59 PM