What’s Cooking? with Trent Watson

What’s Cooking? with Trent Watson 1500 1550 The Flyer Magazine

What’s Cooking?

with Trent Watson

The Grille’s Apple Pie

This Classic French style apple pie is currently on the menu at the Grille by Eichardts. It’s a delicious after-dinner treat and perfect to serve up over the cooler winter months. 

Pastry*

1kg flour
300g sugar
500g cold, diced unsalted butter
4 egg yolks
4 tbsp cold water
Pinch of sea salt

– Put sugar salt butter and flour in blender
– Blend until it looks like breadcrumbs
– Mix yolks and water then add to blender
– Mix to combine
– Shape and clean wrap then rest in fridge for 30 mins

* Alternatively use store-bought pastry

Pie filling

14 peeled and diced Braeburn apples
2 tbsp lemon juice
1 cup sugar
6 tbsp flour
1 tsp ground cinnamon
1 tsp ground star anise

– Coat apples in lemon juice
– Mix flour, sugar, cinnamon and star anise together
– Mix dry and wet ingredients together, making sure it’s well mixed

Crumble topping

1 & 1/3 cups flour
1 cup brown sugar
150g butter, diced
1 tsp cinnamon

– Put everything in a blender and process until it looks like breadcrumbs

Assemble

– Roll pastry to 5 mm (or use store-bought)
– Cut into discs using the bottom of the tin that the pastry cutters live in
– Lightly spray small spring from tins with oil then lightly dust with flour, shaking out any extra
– Put 3-4 tbsp of apple pie filling into the pastry, filling above the line of pasty (it will cook down)
– Sprinkle 2 tbsp of crumble topping on top of pies
– Pre heat oven to 220°C
– Cook for 10 mins at 220°C
– Then drop temp to 180°C for another 20 mins
– Cool for 5 mins before gently removing from the tins and let cool on a cooling rack

Serve with…

Walnut caramel sauce

1/2 cup water
2 cups brown sugar
1 & 1/3 cups cream
120g butter
1 cup toasted and chopped walnuts
A pinch of sea salt

– Bring water, brown sugar and salt to the boil for 3 mins
– Add cream and butter and cook for another 5 mins
– Add walnuts and cool