Apple Pie with Nielsen Massey Vanilla Ice Cream


Ingredients      350g Plain flour, for the pie, plus extra for dusting     150g unsalted butter, cold, cut into smaller pieces for the pie     2 tbsp Golden Caster sugar, for the pie     160ml Cold water, for the pie     1 Egg, beaten with 1tbsp of milk, for glazing     2 kg Bramley apples , for the filling     2 Lemons, juiced for the filling     250g Golden Caster sugar, plus extra for dusting, for the filling     2 tsp Ground cinnamon     50g Unsalted butter, for the filling     500ml Whole milk, for the ice cream     50ml Double cream , for the ice cream, optional     6 Large Eggs, for the ice cream     120g Golden caster sugar, for the ice cream     2 tsps Nielsen-Massey Vanilla Bean Paste  Total time required 45 mins      Cooking time: 45 mins  Instructions      Put the flour and butter into a bowl and rub together until the mixture resembles breadcrumbs. Add the sugar and water and mix or process into a dough, cover and chill.     Making the filling; cut the apples into thick slices, place in a saucepan with the lemon juice and sugar, bringing to a simmer over a low heat, gently simmering for 2 minutes only (the apples go soft very quickly so be careful). Put into a sieve over a bowl and let the juices drain well. Set aside to cool.     Cut the pastry in half, place it on a lightly floured work surface and roll out to fit a buttered 18cm shallow pie dish, leaving it slightly overhanging on the sides. Roll out the other half, ready to put over the top.     Fill the lined pie dish with cooled apple, then put dots of butter all over. Brush the beaten egg around the edge. Place the pastry lid over the top and press all around the dish to make sure it’s well sealed.     Using a sharp knife, trim of the excess pastry. Brush the top with the beaten egg, cut a small steam hole, about 5mm in diameter, in the middle of the pastry, then bake in an oven preheated to 180C / gas mark 6 for 40 – 45 minutes, until golden. Dust with caster sugar before serving.     Whisk the sugar and egg yolks together in a large bowl.     Scrape the vanilla seeds from the pods, keeping both. Now put the milk with the vanilla pips and pods into a saucepan and bring to the boil.     Pour the milk and cream into a saucepan and bring slowly to the boil. Strain through a fine sieve into the egg mixture, whisking all the time.     Pour the mixture into a clean saucepan and heat gently to thicken to a custard. Remove and allow to cool.     Pour the mixture into a prepared ice cream machine and churn until beginning to freeze. Scrape the ice-cream out and into a suitable container with a lid and transfer to the freezer to completely set.     Alternatively, if you don’t have an ice cream machine you can simply freeze the mixture in a suitable container, stirring every so often until completely frozen. This will avoid crystals forming.  Recipe provided with permission from Nielsen Massey

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