I forgot about the pie recipe, we had the last two pieces this morning and while not as nice as yesterday it was still very edible, on the whole I think I would prefer to eat it on the day it is made, the pastry is much crisper.
Pastry: I made it in the food processor
1 1/4 cups flour 1 tsp baking powder
70 gm butter 1/2 cup milk soured with 1 tsp white vinegar
Put flour, baking powder and chopped butter into food processor, blitz till butter is coarsely chopped, add soured milk gradually, pulsing to blend. You may not need all the milk. The mixture should just stick together when pressed. Tip the mixture out and press into a flattish round, refrigerate for 10 minutes.
Preheat oven to 200C while you prepare the filling:
500-600g feijoas (unpeeled) 1 apple
3/4 cup ground almonds 1/2 cup brown sugar 1 tbsp butter melted
Peel feijoas and chop into a bowl (alternatively, cut in half and scoop flesh out with a teaspoon, chop roughly), peel apple and chop roughly, add brown sugar, almonds and melted butter, stir everything together.Roll out pastry to a largish circle, put onto a baking tray (on baking paper or a teflon liner), pile feijoa mixture into centre of circle and lift up edges of pastry around the mixture, leave the middle exposed.
Bake for 25-30 minutes until the pastry is golden brown and the filling isn’t wobbly anymore, it took about 40 minutes in my oven.
This recipe is from Alison’s Kitchen Volume 2 by Alison Holst