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BAKE
APPLE PIE
Function: BAKE
Temperature: 180ºC/360ºF
Cooking time: 45 minutes
Convection Fan: ON
Makes: 1 x 20cm round pie
INGREDIENTS
2 ready rolled shortcrust pastry sheets
800g/4 medium granny smith apples, peeled,
cored and thinly sliced
2 tablespoons plain flour
60g/¼ cup raw sugar
1 teaspoon mixed spice
1 x 60 egg, separated
1 tablespoon raw sugar
1 x 300ml double thick cream, to dollop
METHOD
1. Line a pie tin (20 cm round x 5cm deep)
with a pastry sheet. Trim the excess
dough from edges.
2. Gently combine the apples, flour, sugar
and spice in a bowl.
3. Place the apple mixture into the
prepared pie crust and cover with the
second sheet for shortcrust pastry. Trim
excess pastry and pinch the pie crust
edges together to make decorative
pattern. Cut 4 slits in the shape of a
cross in the centre of the pie top.
4. Brush with 1 egg yolk mixed with 1
tablespoon water and glaze the top of
pastry. Sprinkle with raw sugar.
5. Set the wire rack in the bottom rack
height position. Carefully place the
pie in oven. Turn the function dial
until the indicator on the LCD screen
points to the BAKE function. Turn the
convection fan ON. Set the temperature
to 180˚C/360˚F and press START/
CANCEL button to activate.
6. Bake approximately 40-45 minutes
or until pastry is golden brown and
the apple is tender (test with a skewer
through the slit in the top crust).
7. Allow pie to slightly cool before serving
warm in wedges with a dollop of cream
or ice cream.
CHOCOLATE WALNUT BROWNIES
Function: BAKE
Temperature: 180ºC/360ºF
Cooking time: 40 minutes
Convection Fan: ON
Makes: 24
INGREDIENTS
150g/1 cup self raising flour
150g/1 cup cocoa powder
250g/1 cup caster sugar
250g butter, melted
4 x 60g eggs, lightly beaten
1 teaspoon vanilla essence
250g/1½ cups dark chocolate bits
125g/1 cup walnut pieces
Icing sugar, to dust
METHOD
1. Grease a 28x18x3cm baking tin and
lined with baking paper.
2. Sift flour and cocoa together then stir in
sugar. Add butter, eggs and vanilla and
beaten until smooth using a Breville
electric mixer. Fold in the chocolate
bits and walnuts. Pour batter into the
prepared tin.
3. Set the wire rack in the bottom rack
height position. Carefully place the
tin in oven. Turn the function dial
until the indicator on the LCD screen
points to the BAKE function. Turn the
convection fan ON. Set the temperature
to 180˚C/360˚F and press START/
CANCEL button to activate.
4. Bake approximately 35-40 minutes or
until skewer comes out clean. Leave in
tin to cool for approximately 10 minutes.
Remove from tin and cool on wire rack.
5. Cut into 24 squares and dust with
icing sugar.