16 Oct Apple Blossom Pie
Kate McGhie’s apple blossom pie is a special dessert, ‘reserved for VIO (very important occasions) – to impress’.
Preheat the oven to 180°C (fan-forced 160°C).
To make the pastry, put the butter, sugar, sifted flour and salt in a food processor. Pulse blend until coarse knobbly crumbs form. Add the egg yolk and water and process until the mixture clumps. Add more water, if the mixture is a little dry.
Tip the dough out onto a flour-dusted bench and quickly and lightly knead into a smooth ball. Roll out to line a 20cm pie plate or flan pan. Trim the edges and pinch the pastry together with your fingers to decorate. Prick the bottom to prevent it rising in the centre and refrigerate for 15 minutes. Bake for 12-15 minutes or until golden and crisp.
To make the first layer, peel, core and slice the apples. Put in a pan with the water and sugar and simmer until the apples are soft and pulpy. Drain the syrup and reserve it for the third layer. Stir the passionfruit pulp into the apple purée and refrigerate. When cold, spoon the mixture into the cooled pastry case, smooth the top and refrigerate.
To make the second layer, put the condensed milk with the egg yolk and lemon juice in an electric mixer and beat until smooth. Carefully spread over the apple layer and return the pie to the fridge.
To make the third layer, dissolve the gelatine in the reserved warm apple syrup, stir in the lemon essence and set aside to cool. Whisk the egg white and salt in an electric mixer on high speed until stiff peaks form and then colour a pale pink with red food colouring. Keeping the mixer on a high speed, gradually add the partly set apple juice and continue beating until the mixture is thick and glossy.
Pile on top of the pie and smooth evenly. Decorate with pale pink whipped sweetened cream ‘stars’.
Tip: The pastry and the apple purée can be made ahead of time. The gelatine mixture must be very wobbly, not too set or too liquid, when whipped into the egg white.