Page 24 - Kenwood Cook Book

Apple Meringue Pie

USING ‘K’ BEATER, WHISK Pie Shell:
AND LIQUIDISER Place the broken biscuits half at a time
’Sweet and sharp flavours in the liquidiser and grind to crumbs on
combine to make this luxury maximum speed.
pie’ Place the ground biscuits and sugar in
Pie Shell: the bowl.
4 oz broken biscuits Melt the butter and pour over biscuits
2 oz butter and sugar in bowl.
1 oz sugar Mix on speed 2 till well combined
Filling: (approximately 1 minute).
3 medium cooking apples Press the mixture into a ¼” layer on the
grated rind and juice of inside of a fairly deep 8” pie plate.
½ lemon Bake in a moderately hot oven for 10
1 egg yolk minutes. Allow to cool without removing
3 oz sugar from the plate.
½ oz cornflour Filling:
6 tbsp water Cut the apples into slices, removing core
Topping: but leaving skins on.
1 egg white Place in saucepan with sugar, lemon
2 oz sugar juice, rind and water and cook gently
1 tsp lemon juice until tender.
Serves 4-5 Pour into liquidiser, add yolk of egg and
cornflour.
Blend for 30 seconds on speed 4-5 then
pour back into saucepan, cooking and
stirring for 5 minutes.
Remove from heat and allow to cool.
Topping:
Whisk egg white on top speed for one
minute, add sugar and lemon juice and
continue whisking for a further 10
seconds.
Pour filling into pie shell, spread
meringue on top and bake on a low shelf
in a slow oven 20-30 minutes until pale
golden colour.
Serve cold.
Spicy Fruit Pudding

5 oz self-raising flour Mix and cook as for One-Minute
3 oz butter Pudding.
4 oz sugar Serve with lemon or caramel sauce
1 large egg (page 93).
3 tbsp milk
½ tsp mixed spice
1 tsp cinnamon
½ tsp powdered ginger
3 to 4 oz mixed fruit or
sultanas
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