recently on itv1, between 8 & 9 in the morning, there was a receipe for apple pie.  the pastry had butter, flour, sugar and egg and the apples were mixed with spice and sugar with a little flour and were put in raw.  does anyone have this receipe as I didn't get the quantities.  many thanks

If you can find a copy of the Penguin Cordon Bleu Cookery book you will find the recipe on page 390. It's called Bavarian Apple Strudel and is an absolute winner. I've been heaped with praises every time I've offered it to visitors.

Bazrev

Hi,

I felt guilty leaving you to find a book that is out of print so here is the recipe.

Bavarian Apple Strudel

Pastry: 6 oz. flour; 4 oz. butter; 2 level tablespoons castor sugar; 3 tablespoons milk.

Filling: 1½ lb. cooking apples; 2 oz. sultanas; 2-3 tablespoons sugar; ½ teaspoon mixed spice;

            2 tablespoons fresh breadcrumbs.

Prepare the pastry as shortcrust using the milk to mix and set in a cool place. Peel, core, and slice the apples thinly, mix with the sugar, spice, and crumbs. Roll the pastry to an oblong and place on a baking-tin. Spread the filling down the centre half and fold the sides over gently so the filling shows. Brush with milk and bake in a moderate oven (400⁰ F. or Reg. 6) for about 20 to 30 minutes. Serve dusted with icing sugar and cut into thick slices.

Shortcrust Pastry

Sift the flour with a pinch of salt into a mixing-bowl, cut the fat into the flour with a round-bladed knife, and as soon as the pieces are well coated with flour rub in with the fingertips until the mixture looks like breadcrumbs. Make a well in the centre, add the water, reserving about a tablespoon, and mix quickly with a knife. Press together with the fingers, adding the extra water if necessary to give a firm dough. Turn on to a floured board, knead lightly until smooth, then chill for 15 to 20 minutes before using. Bake in a moderately hot oven (380 to 400⁰ F. or Reg. 5 to 6). The time will depend on thickness, filling, size, and so on, and will be given in individual recipes.

If you can find a copy of the book it is well worth buying. There's no pictures in it but I've been using it for around forty years and never had a failure. Italian food in the same series is also good, particularly the lasagne recipe.

Bazrev