Sample convection recipe.

Apple pie.

Ingredients.

450g (1lb) shortcrust pastry.

300g (12 oz) prepared apples *see suggestions* (cored, peeled and sliced).

25g (1oz) brown sugar.

For the glaze:

1 egg, beaten.

30ml (2 tblsps) full fat milk.

12.5g (1/2 oz) caster sugar.

Method.

1) Roll out half of the pastry, and line a 22cm pie dish.

2) Place the prepared fruit on the lined plate, and sprinkle with the brown sugar.

3) Roll out the remaining pastry to make a lid for the pie.

-- Moisten the edge of the lined plate, and place the lid on the pie.

-- Press the edges together gently to seal the lid.

-- Trim off the excess pastry from the edges with a sharp knife.

4) Mix the egg and milk to form a glaze, and brush the glaze over the top of the pie.

5) Sprinkle the glaze with the caster sugar.

6) Pre-heat the oven to 200 degrees C.

7) When the oven has pre-heated, place the pie on the low rack, on the turntable.

8) Bake on 220 degrees C for 30 to 35 minutes until the pastry is light golden brown.

Nb: the cooking time will vary between ovens (this is quite normal), check the pie at intervals,

-- and be prepared to give it a little extra cooking time if need be.

Suggestions

1) A favourite seasonal variation could be to replace half of the quantity of apples with blackberries, raspberries or plums (be prepared to add more sugar if need be).

2) A generous pinch of Cinnamon or nutmeg adds an excellent warm spicy taste to an apple pie.

3) Serve with thick whipped cream, or custard.