Apple & Carrot Pie

This Apple & Carrot Pie is little different.

I use grated and cooked apple and carrot mixture instead of diced/cubed apples.

Cooking the filling reduces the excess liquid released from apples and carrots and preventing the pastry crust getting soggy.

This pastry dough is very versatile. I always double this recipe to make "grab n go" apple and carrot bites for my kids. (I call them GRAB N GO because that's what kids like to do)

Below I've attached some some photos of how to turn this dough into grab n go bites as well.

Simply make the pastry dough, flour your bench and roll it in a circle about 1/2cm thickness. Using a pizza cutter or a knife, cut the pastry dough into triangles. Pretend you are cutting an extra large pizza into thin slices. Place a teaspoon of prepared and cooked filling on the thick side of a triangle piece and ROLL. Place rolled bites onto cookie tray lined with baking paper and bake at 170 C until they are golden. Remove from the oven and cool the bites completely and sprinkle with icing sugar and serve.

As I mentioned if you would like to do both grab n go bites as well as the pie, doubling the recipe all you need to do.

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INGREDIENTS

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For the Apple and Carrot Filling:

• 3 Large Apples (finely grated)

• 2 Carrots (finely grated)

• 150 g granulated sugar

• 100 g walnuts, crushed (optional)

• 1 teaspoon ground cinnamon

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For the pastry dough:

• 150 g unsalted butter (softened to room temperature)

• 100 g granulated sugar

• 100 ml canola or vegetable oil

• 130 g yoghurt

• 1 egg

• 500 g plain flour + more for kneading and flouring the surface

• 1 teaspoon baking powder ( same amount if you are doubling the recipe)

• 1 teaspoon vanilla extract

For the egg wash:

• 1 egg

• 1 tablespoon milk

• sugar to sprinkle on top

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METHOD

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FILLING:

1. Place grated apples and carrots into a medium pot, add sugar and place it on low to medium heat. Cook the mixture stirring often, until all the liquid from apples and carrots disappear.

2. Remove pot from heat and add walnuts (optional) and ground cinnamon mix well and set aside to cool.

PASTRY:

1. In the bowl of your stand mixer using paddle/creaming attachment or in a large bowl using a hand held mixer, beat the butter and sugar on high until creamy for 2 - 3 minutes.

2. Add oil, egg and yoghurt and mix on medium until well combined.

3. Mix in baking powder and vanilla and add flour one cup at a time. Mix on low speed until all the flour added. After all the flour mixed in, turn the speed on medium-high and beat the dough for further 2 minutes.

4. Flour your bench top and transfer your dough onto it. Knead dough with some extra flour. Spare some of the pastry dough to make the lattice top. Roll your dough bigger than your pie dish/pan and place it in. Press and cover the dish with the pastry dough. Cut off excess pastry.

5. Put the apple and carrot filling into your pastry.

6. Roll the spared pastry into rectangle shape and cut it into thin strips.

7. Make your lattice top placing strips on top of your pie.

8. Make an egg wash beating the egg and milk in a small bowl.

9. Brush on top of your pie with an egg wash and sprinkle with some granulated sugar.

10. Bake on 170 C until the pastry turns golden. Remove from the oven and let it cool completely. Sprinkle with icing sugar and serve.