Fun with the Spiralizer and a fab apple pie recipe
Have you seen the latest craze to hit the foodie world? It’s called a Spiralizer and it’s so much fun. Originally intended to make spirals from vegetables (corgetti anyone?) I couldn’t resist having a play with one after I saw it in action at a Lakeland press launch. Of course I don’t want to play with veg. I want to make pies!
I thought an apple pie would be a great choice when using this gadget and I wasn’t wrong. I suspected that the apple would go soggy whilst baking- but it didn’t. As there were so many strands to cover in flavour it tasted fab.
The Spiralizer comes with three blades. I used the wrong one to make long strands at first but that didn’t matter as I crunched up the apples once spiralled anyway. The first blade cut the apples into half moon shapes. The second blade had them coming out in perfect spaghetti like spirals. The third blade can be used to cut slices. I used eating apples with the skins left on but peeled cooking apples would work just as well.
Spiralizer apple pie recipie
- 1 pack of shortcrust pastry (I cheated but you can find my shortcrust recipe here)
- 3-4 eating apples (just spiral till your plate is very full)
- 1-2 tbsp apricot jam
- 2 tsp cinnamon
- 20g caster sugar
- egg white to brush the pastry with.
- When spiralling apples you will be left with a small end- I ate this up – waste not want not! and the core which can be removed at the end. You also have to dig out any pips as they are poisonous to eat. It’s pretty easy to see the pips though.
- Once the apples have been spiralled place them in a bowl and cover with the sugar and cinnamon. Stir until the apple is completely covered. I did this with my hands and that’s why the spirals broke. I was pretty happy with how they looked. Set aside while you prepare the pastry.
- Pre-heat the oven to 180ºC (Fan oven160ºC)
- Roll out the pastry so it’s around the depth of a £1 coin. Place it in the oven proof dish (my dish is 24cm diameter) and pierce the base with a fork and remove the excess dough from the edges.
- Heat up the jam in a microwave for a few seconds so it becomes nice and runny. Use a silicon pastry brush to spread it over the base of the pastry case. Set a little aside for the bake.
- Fill the pastry case with the apple and brush the pastry with egg white for a shiny finish. Bake for 30-35 minutes or until the apple is baked and the dough is golden brown.
- Once the pie looks almost done spread a little jam over the apple with a silicone brush to give it a gloss finish and bake for a further 2-3 minutes. Serve warm with thick cream or ice cream.
You can buy a Spiralizer on line from Lakeland here
Disclaimer: Lakeland sent me this Spiralizer (thanks you guys!) All thoughts and opinions are my own.