If you do not keep your wits about you whilst you watch Australian Junior MasterChef, you may never cook again. These 8-12 year olds can and will cook you under the table. (Clearly I totally agree that this particular phrase does not actually make any sense, but it has been a long week and I am sticking with it.)
I should warn you that once you have watched two or three episodes of season 2 (2011) currently being aired on DSTV channel 114 you will become ridiculously attached to these cuties. From then on your Tuesday evenings will be a potential emotional train wreck, running the full emotional continuum from “Well obviously I cannot cook, drat these dang kids” all the way down to “no, no, no, don’t cry small person let me help you”.
A couple of weeks ago, the contestants were visited in the MasterChef Kitchen by their grandmas. Their task was to cook an apple pie or tart which had been taught to them by grandma, while said grandma cheered from the balcony. Loving, supporting grandmas passing down recipes to the next generation? MasterChef emotional extortion is what that is! What this particular episode did do however was get me to thinking that neither of my grandmas nor my mother ever taught me how to make an apple pie.
And yet, I still know how.
So with that on a whim feeling I decided to make one that I do remember being taught by Michelle Barry nee Martin during chef training. To be honest this simple decision resulted in two hours of me digging in boxes in the garage to find the recipe, which I then proceeded to change anyway, but nonetheless, what follows is my triumph of an Apple pie, crumble, tart thingy.
If you don’t crumble and burn your spatulas after an hour of pre-teen children making you feel completely inept in the kitchen, you should totally watch Top Chef which airs immediately after MasterChef. All that hard core professional kitchen warfare will make you very pleased that (for the most part) you don’t have to share your kitchen with either children or Tom Colicchio, which would in fact be nothing short of brutal.
I am planning a post all about Taste of Jhb and my win in the Freshly Blogged competition. There is so much to say and I do so want to do the experience justice, so please bear with me for that final word.
- ½ cup (125 g) butter, softened
- ¾ cup (90 g) icing sugar
- 1 egg
- 2½ cups (280 g) cake flour
- 1¾ cup sour cream
- 2 tsp. vanilla essence
- 1 egg
- ⅓ cup flour
- Pinch salt
- 2 tbsp. sugar
- 6 large apples, peeled and sliced
- 1 x 100g packet diced almonds
- ½ cup butter
- ⅓ cup sugar
- ⅓ cup brown sugar
- ½ cup flour
- 1 Tbsp. cinnamon
- To make the pastry, place the butter, icing sugar and egg in the bowl of a mixer.
- Beat with the k-beater attachment until light.
- Add the flour and continue to mix until the mixture comes together as a dough.
- Form the dough into a disk and wrap.
- Refrigerate for at least half an hour.
- Roll the pastry out to and line your pie dish, neaten off the edges.
- Refrigerate for half an hour.
- Bake the shell blind at 200˚C for 15 minutes.
- To make the filling beat together the sour cream, vanilla and egg.
- Whisk in the flour, salt and sugar.
- Combine with the apples and pour into the pastry shell.
- Bake at 180˚C for 30 minutes.
- Combine all the ingredients for the topping and then sprinkle over the baked apples.
- Bake for a further 15 minutes.
- Serve warm with cream.