Made to Match
Matching a beer with dessert might sound a bit strange at first, but try a creamy wheat beer with Al's Apple Pie and discover this match made in heaven. The flavours from the specialty yeast used in wheat beer create hints of citrus, coriander and banana - making it a great match with fruity and creamy desserts.
Al's Apple Pie
340 gm Flour
225 gm Butter (chilled, cut into 1cm cubes)
1/2 Cup Cold Water
1 Egg Yolk
Apple Pie Ingredients:
2 Kg Cooking Apples (peeled, quartered and seeded)
3/4 Cup Caster Sugar
1 Tbl Lemon Juice
1 Vanilla Bean (split and seeds scraped into a saucepan)
2 Tbl Flour
25gm Butter (small cubes)
Milk (for constructing the pie)
Egg Yolk (for brushing on pastry top)
Caster Sugar (to sprinkle)
2 cups Whipped Cream
Cut your apples into 2cm chunks, place in a large saucepan with caster sugar, lemon juice, vanilla bean, flour and butter. Heat through for 5 to 10 minutes until the fruit begins to soften slightly. Remove the vanilla bean, and cool your apple mixture.
For the pastry, dust your bench liberally with flour. Roll out both pieces of pastry until they are about 5 mm thick. Cut out the pastry for the base making sure you leave a couple of centre metres overhang for crimping with the pie top. Push the pastry into the edges of your tin so it sits snugly.
Pour the cooled apple mix into the pastry lined dish.
Take a brush and coat the edge of the pastry base with a little milk. Cut the second piece of pastry slightly larger than the diameter of the pie shell. Place on top of the apples and carefully crimp the two edges together.
Make 4 small cuts in the centre of the pastry lid for steam vents. Brush the pie with beaten egg yolk and sprinkle with castor sugar.
Bake the pie for 40-50 minutes or until the pastry is golden and crisp. Place pie on a cooling rack and allow to cool slightly.
Slice the warm apple pie into thick wedges and serve in pudding bowls with a dollop of whipped cream.