Bilpin apple pie challenge factsheet

 FOOD WITH MIGUEL MAESTRE
BILPIN APPLE PIE CHALLENGE
In 2013 the Aussie apple industry turns 225! So the Living Room food host and resident
chef, Miguel Maestre is on his way to one of New South Wales’ premier apple growing
regions, Bilpin, for an apple pie bake off with some of the town’s best baking mums.
Set in the Blue Mountains, west of Sydney, Miguel and six Bilpin mums will pick their Granny
Smiths straight from the orchard, before creating their signature apple pie recipes. The
resulting pies are judged by part-time Bilpin resident; chef, Sean Moran (from Bondi’s famed
restaurant Sean’s Panorama) and Sue Butler a direct descendant of the original Granny
Smith and Bilpin Springs Orchard owner Cedric Leathbridge.
BILPIN
Bilpin is a small town on the historic Bells Line of Road in the City of Hawkesbury region in
the Blue Mountains, west of Sydney, New South Wales. In 2006, the town had a population
of 843 people. Originally named Bell’s Pin (pinnacle) by Archibald Bell, an adventurous man
who crossed the Blue Mountains at the age of 19 in 1823. Bell’s diary details the richness of
the soil in the Bilpin area, which led to the arrival of settlers eager to grow fruit trees for the
colony. The convict-built road soon became the passage for streams of foot-plodders
seeking their fortunes at the Bathurst gold fields. Bilpin is also known as ‘Land of the
Mountain Apple’. Fruit orchards and beautiful gardens thrive in the fertile soil and the road is
lined with small fruit stalls, especially during summer. Bilpin apples and Bilpin apple juice
are well known around Australia. Now known as a tourist destination, with roadside stalls
and orchards where visitors can pick their own fruit.
AUSSIE APPLES
This year the Aussie Apple industry celebrates it’s
225th anniversary. In 1788, Captain William Bligh
planted the first apple tree at Adventure Bay,
Tasmania and today Aussie Apples are grown
around the nation with orchards located within a
two-hour drive of each capital city. This means you
can always enjoy the crunch of a home-grown
Aussie Apple. April marks the start of the season
for Australia’s most popular varieties, Granny Smith
and Pink Lady. Both Aussie born and bred, Granny
Smith and Pink Lady are not only Australia’s
favourite ladies, but are grown and enjoyed around the world.
TM
Granny Smith apples, as used in the challenge, are characterised by its distinctive green
skin and its very tart flavour. They are extremely versatile apples with their hard flesh making
them one of the best cooking apples. The first records of the Granny Smith apple date back
to 1868, when it was discovered as a chance seedling by Maria Ann Smith on her farm
located in what is now the suburb of Marsfield, NSW. It developed from the remains of some
French crab apples grown in Tasmania. Maria Smith died in 1870 and sadly her apple didn’t
become a commercial variety in her lifetime. However, it continued to be cultivated by local
orchardists and in 1891, it was exhibited as ‘Smith's seedling’ in the Castle Hill Agricultural
and Horticultural Show, winning the prize for cooking apples. The following year many
growers exhibited ‘Granny Smith's’.
Apple facts:
• You’ll never see an Aussie Apple grower with apples in a fruit bowl. Keep your
Aussie Apples in the fridge, they’ll stay fresh and keep their crunch for longer.
• Always look for the Aussie Apple sticker to support local farmers and guarantee your
Aussie Apple is home-grown.
• Make 3.30pm crunch-time. Eating a whole, fibre-rich Aussie Apple helps to reduce
hunger and keeps you feeling full for longer.
• Eat your Aussie Apples skin and all – a lot of the good stuff, like the antioxidants, is in
the skin.
BILPIN SPRINGS ORCHARD
Cedric Lethbridge is the owner operator of Bilpin
Springs Orchard. The Orchard traditionally sent stone
fruit and apples to Flemington Markets. The transition
to a purely “Pick Your Own” orchard began 19 years
ago by replanting 12 acres with many blocks of just
100 trees, enabling the orchard to offer a wide variety
of delicious fruits from late January to June. The
include apples, pears, nashi and quinces; persimmon,
figs and citrus; and more recently, blueberries.
Address: 2550 Bells Line Of Road, Bilpin NSW 2758
Ph: 02 4567 1294
RECIPES
MIGUEL’S APPLE PIE
Pastry:
125g unsalted butter, softened to room temperature
90g caster sugar
1 x large egg
250g plain flour
Apple filing:
90g caster sugar
1 x vanilla bean, just seeds
1/2 teaspoon ground cinnamon
pinch of freshly grated nutmeg
4 large apples (about 1.5kg)
60g unsalted butter
1 egg yolk, beaten, to glaze
Method:
To make the pastry, place the butter and sugar in a food processor and whiz until just
combined. Add the egg and whiz for 30 seconds. Tip in the flour and process for a few
seconds until the dough just comes together (be careful not to over process, or the dough
will toughen). Add a tablespoon of cold water if the dough seems to dry.
Knead lightly on a floured surface and shape into a flat disc. Wrap in cling film and chill for
30 minutes before using.
To make the filling, mix the sugar, cinnamon and nutmeg in a bowl. Peel and core the apples
then cut into thick chunks. Place in the bowl and coat with the spiced sugar.
Fry the apples in two batched. Melt half the butter and the vanilla in a non-stick frying pan
and add half the apples. Fry over high heat for about 5 minutes until golden and caramelized
round the edges, the transfer to a large bowl and repeat with the remaining apples and
butter. Leave to cool completely.
Preheat oven to 190 degrees. Roll out pastry on a lightly floured surface to about 4mm
thickness. Overturn a 20cm pie dish on top of the pastry and cut a rough circle, slightly
bigger than the dish. Line the dish with the pastry circle, lightly pressing down to remove any
air pockets, then trim off the excess pastry. Re-roll the pastry trimmings into another circle,
again slightly wider than the dish, to form the lid of the pie.
Spoon the cooled apples evenly over the lined pie dish. Brush the pastry rim with a little
water, then use a rolling pin to drape the pastry lid over the pie. Press down lightly to seal,
the trim off the excess. If you wish, use the excess pastry to decorate the pie. Crimp the
edges and brush over with the egg was to glaze. Use the tip of a knife to cut a small cross in
the centre so that the steam can escape during cooking. Sprinkle over a little caster sugar.
Bake for 35 - 40 minutes until the crust and golden brown and crisp. Let stand for 15 minutes
before serving.
APPLE PIE WINNER– LILLY SALIBA’S RECIPE
Pastry:
½
cup plain flour
1 ½ cups self-raising flour
1/3 cup castor sugar
125g margarine
½
cup cold water
1 egg yolk
¼
cup lemon juice
½
tsp salt
melted butter, to grease
Apple filling:
8-10 Granny Smith apples, peeled, cored, quartered, cut into 1.5 cm-thick slices
2 tbl spoons sugar
Double cream or vanilla ice-cream to serve
Method:
Step 1: Peel and slice apples and place in a large pot. Add two table spoons of sugar. Boil
apples and sugar until just soft. Drain and cool.
Step 2: Brush a round 5cm-deep, 20cm (base measurement) pie dish with melted butter to
grease.
Step 3: Mix dry base ingredients with hands in a bowl. Using an electric beater mix the butter
through until it resembles bread crumbs.
Step 4: In a separate bowl mix cold water, egg yolk and lemon juice with a fork. Add small
amount of the liquid to the flour mixture and use fingers to lightly combine (only enough to
bind dry ingredients).
Step 5: Pull out two thirds of the pastry on a lightly floured surface to a 28cm-diameter disc.
Line the prepared pie dish with pastry and trim excess.
Step 6: Pre-heat oven to 200°C.
Step 7: Place apple mixture in the pastry case. Roll out remaining pastry on a lightly floured
surface to a disc large enough to fit over the top of the pie. Place pastry over apple mixture,
then trim, seal and flute edges. With remaining pastry cut six pieces into the shape of leaves.
Brush one side with egg white and place on the centre of the pie. Pierce the centre of the
pastry with a fork (to let steam out when cooking). Sprinkle with sugar.
Step 6: Bake pie in the pre-heated oven for 45 minutes, or until pastry is a light golden
brown. Serve hot or cold with double whipped cream or ice-cream.
NICOLE McEVOY - RECIPE
Pastry:
2 cups plain flour
3 tablespoons caster sugar
150g cold butter, chopped
2-3 tablespoons iced water
Apple Filling:
6-8 apples (depending on size)
1/3 cup sugar
1 tablespoon lemon juice
1/2 teaspoon cinnamon
Method:
To make the pastry, place the butter and sugar in a food processor and whiz until just
combined. Tip in the flour and process for a few seconds until the dough just comes together
(be careful not to over process, or the dough will toughen). Add a tablespoon of cold water if
the dough seems to dry. Chill in the fridge for 30 mins. Roll out pastry for both bottom and
lide of pie. Apples, spices, sugar and water precooked on stove top, cook until apples are
soft. Add cooled apples to pie and cover with lid. Bake in oven for 30 – 40 mins.
TESSA McLAUGHLIN - RECIPE
Pastry
2 and ¼ cups plain flour
4.4 tbsp cocoa powder
150 g butter
1 tsp vanilla essence
1-2 eggs
1-2 tbsp apple cider
Apple filling
Approx. 12-15 apples sliced
1 tbsp cinnamon
¼ cup dark chocolate
50 g butter
4 tbsp apple cider
METHOD:
Make crust and press into buttered pie dish and put in fridge for 30 mins.
Peel and slice apples, simmer with cinnamon, cider and butter until soft
Add chocolate and stir until melted.
Pour mixture into case
Roll out remaining dough and assemble lattice crust
Bake for 30-40 mins at 180 degrees until crust is crispy.
KELLY SHEPERD – RECIPE
Pastry:
Water
2 cups of self raising flour
125g Butter
¾ cup of Milk
Apple Filling:
6-10 apples depending on size
1 cup sugar
Cloves
Cinnamon stick
Method:
Apples, spices, sugar and water precooked on stove top, cook until apples are soft.
Mix dry base ingredients with hands in a bowl. Using an electric beater mix the butter and
milk. Chill pastry for 30 minutes. Roll out pastry for both bottom and lid of pie and add apple
filling then cover with lid. Bake in oven for 30 – 40 mins at 180 or 200 degrees.
ANGIE PIRIE – RECIPE
Pastry:
1 cup Plain Flour
½ cup SR Flour
¼ cup Cornflour
¼ cup Custard Powder
1 Tablespoon Castor Sugar
100g Fairy Margerine
1 Seperated Egg
1/3 [approx] cup Water
Demera sugar & white sugar [for topping]
Apple Filling:
6 x Apples
½ cup sugar
1/8 portion of a lemon
½ teaspoon Mixed Spice
¼ teaspoon Cloves
1 Tablespoon Cornflour
1 Tablespoon Lemon Juice
½ teaspoon Cinnamon
Method:
Pastry - Place all dry ingredients into a bowl and rub in the margerine.
Add egg yolk and start adding water till you get a nice dough.
Roll out pastry and place in your favourite pie dish.
Blind bake for about 12 - 15 minutes.
Apple filling - Peel and cut apples. Add to a shallow frypan. Add lemon juice, lemon
segment and a little bit of water and bring to a boil for about 5 minutes. Take lemon
segment out of frypan. Add the sugar & stir till dissolved. Mix cornflour with a little bit of
water add to the apples till saucy. Add all other ingredients. Mix well till nicely combined and
syrupy. Add more cornflour if necessary.
Place into prepared pastry base. Roll out rest of the dough and place over the apple mix.
Pinch sides down, make a slit in the middle. Brush with egg white and sprinkle demara or
raw &/or white sugar. Bake for 15 - 20 minutes in a hot 210’c oven. Serve with custard,
whipped cream &/or icecream. Bon a petite!
PENNY MCKINLAY – RECIPE
Pastry: 2.5 cups plain flour
150g real butter (not unsalted)
1 tablespoon castor sugar
Iced water pinch salt
6 x apples
Method:
Mix dry base ingredients with hands in a bowl. Using an electric beater mix the butter and
sugar and iced water. Chill pastry for 30 minutes. Roll out pastry for both bottom and lid of
pie dish. Add un-cooked peeled apples cover with lid, edges are sealed with egg and top
also brushed with egg – gives a great color to the top of the pie! Bake in oven for 30 – 40
mins at 180 or 200 degrees.
WEBSITE LINKS
http://www.bilpinspringsorchard.com.au
www.aussieapples.com.au Facebook.com/aussieapples
http://www.hawkesburyharvest.com.au/ Back to Back – Bilpin Wool Challenge and Apple Pie Bake off Contact: [email protected]