Sweet Shortcrust Pastry Apple Pie Recipe

Sweet Shortcrust Pastry Apple Pie Recipe. This rich, sweet shortcrust pastry is perfect for classic dessert tarts and pies. Cut the pastry to fit the size of the dish.

Shortcrust Apple Pie Recipe Ready Made Pastry Jus Rol from www.jusrol.co.uk

To use the pastry from the freezer, bring it back to fridge temperature overnight or for at least 7 hours. It can be used for pies, tarts and pastries of all sorts. Cut the pastry to fit the size of the dish.

You could make double the quantity, use whatever you need for your tart or pie and freeze the rest.

Add some sugar to sweeten the apples and a small amount of water. Sometimes a sweet shortcrust pastry is needed, especially for desserts and sweet pies as it adds extra flavor and depth. Add some sugar to sweeten the apples and a small amount of water. Apple strudel made with shortcrust pastry is just one of the possible variants to this popular austrian dessert.it can be easily found and tasted throughout northern italy, in particular trentino alto adige where apple strudel is a distinctive feature in the area and where this version is often proposed beside the classic one.the full and rich flavor of the shortcrust pastry goes really well.

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Since it is made with their all time favourite ingredient tomato ketchup.

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Sweet shortcrust pastry recipe {easiest ever crust for pies, tarts & desserts} a super tasty pie or tart crust like this can make all the difference in home baked goods!

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Shortcrust pastry recipes probably the most useful and versatile pastry, shortcrust is a crumbly pastry that is ideal for both sweet and savoury pies and tarts.

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Then you've come to the right place!

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Sometimes a recipe calls for sweet or rich shortcrust pastry, especially for desserts and sweet pies.

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If you're making a pie or dessert that has both a pastry bottom and top, it's best to divide your dough into 2 and roll them out separately.

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Sieve the flour and icing sugar into a bowl.

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Homemade apple pie recipe from scratch.

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Cut a steam hole in the centre of the pie, brush the top with the beaten egg to glaze, add the pastry decorations, then glaze again and sprinkle with caster sugar.