| COOKING
METHODS
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Hospitality
and Catering |
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Pies can be
either sweet or savoury, with a
base or without a base.
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Apple pie, the classic of all English pies can be made with sweet or sugar pasty, preferably using the creaming method of production.
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| To prepare a fruit pie: |
| 1. The fruit is placed into a china, earthenware or metal pie dish just above the rim of the dish. |
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2. Sprinkle with caster sugar and wet the rim edge of the pie dish, place around a 2 cm band and seal well to the rim of the pie dish. |
| 3. Egg wash this rim and pin out evenly the sugar pastry just slightly larger than the dish size. |
| 4. Pick up the paste onto a lightly dusted rolling pin, place the pin at one end of the dish and gently unroll the paste, laying the pastry on top of the washed pastry rim. |
| 5. Seal by pressing the two pastes together and mark with finger and thumb technique, brush with milk or egg wash and sprinkle with sugar. Finally make a hole in the centre of the pie to allow the steam to escape during baking. |
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