Name: Apple Pie with Clotted Cream
Prep time: 240 min
Ingredients: 200 g cooked short-crust pastry; 500 g full cream milk; 6 g Shape It Powder (or use Shape It Scoop, see notes); 400 g tinned apples; 1/2 tsp vanilla; 1/2 tsp ground cinnamon; 5 g Shape It Powder (or use Shape It Scoop, see notes); 500 g clear apple juice; 5 g Shape It Powder (or use Shape It Scoop, see notes)

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
20cm Square Cake Tin lined with cling film
Container lined with cling film

Ingredients

Short Crust Pastry Base and Lattice

▢ 200 g cooked short-crust pastry
▢ 500 g full cream milk
▢ 6 g Shape It Powder or use Shape It Scoop, see notes

Apple Pieces

▢ 400 g tinned apples
▢ 1/2 tsp vanilla
▢ 1/2 tsp ground cinnamon
▢ 5 g Shape It Powder or use Shape It Scoop, see notes

Apple Jelly

▢ 500 g clear apple juice
▢ 5 g Shape It Powder or use Shape It Scoop, see notes

Instructions

Short Crust Pastry Base and Lattice

Line a square cake tin with cling film and lightly spray it with oil.
Prepare another layer of cling film on the bench and lightly spray with oil.
Place the shortcrust pastry in a blender and blitz it into fine crumbs.
In a medium saucepan over medium heat, bring the milk and Shape It Powder to the boil and simmer the mixture gently for 1 minute, stirring occasionally.
Pour the hot milk-Shape It mixture over the crumbs and blend at a high speed for 2–3 minutes, or until smooth.
Spread half this mixture into the bottom of the prepared cake tin to a thickness of 5mm (for the base).
Spread the other half of the mixture to the same thickness over the other prepared cling film (for the lattice).
Cover both with cling film and refrigerate for 2 hours, or until they set.
To cut the lattice, cut the cooled shortcrust into 2cm wide pieces and the same length as the base.
Make a lattice shape with the shortcrust strips; this will sit on top of the finished pie.

Apple Pieces

Line a square container with cling film and lightly spray it with oil.
Place the apples, vanilla and cinnamon in a blender and puree on high speed until smooth.
In a medium saucepan over medium heat, bring the apple mixture and Shape It Powder to the boil, stirring constantly.
Pour the mixture into the prepared container, cover with cling film, and refrigerate for 2 hours or until it sets.
Portion the mixture into desired pieces. We recommend 2cm cubes.
Place these cubes into the prepared shortcrust base and set aside.

Apple Jelly

In a medium saucepan over medium heat, bring the apple juice and Shape It Powder to the boil and simmer gently for 1 minute, stirring occasionally.
Sit the mixture on the bench for 15 minutes to cool slightly, then gently pour it over the apple pieces in the prepared shortcrust base (just covering the apple pieces).
Cover the pie with cling film and allow it to set completely in the fridge for 2–3 hours.
Once it has cooled, place the prepared lattice over the top of the set apple jelly.
Cut the pie into individual serving portions.

To Assemble and Serve

Steamer Method
Place one portion on a steaming tray, cover it tightly with cling film, and steam it at 80°C for 5–7 minutes or until its internal temperature reaches 75°C.
Serve the portion on a plate with thickened cream.
Microwave Method
Place your portion on a serving plate and cover it tightly with cling film, then heat it in a microwave on 50% power for 30-second intervals until its internal temperature reaches 75°C.
Serve the portion with thickened cream.