Amazing apple peeling Machine
- 8 years ago
In this video you will see an insane apple peeling machine, that peels an apple in seconds!
This was a present from our neighbours for our wedding. It's awesome.
I use it a lot when I'm making apple pie -- I break the "apple slinkys" up into slice-sized pieces, which has a number of advantages:
- the pie cooks very evenly
- they're good size for eating
- the pie holds together really well
Ingredients for shortcrust pastry:
- 2 cups all purpose flour
- 125g (4oz) butter: chilled and diced
- 3-4 tablespoons of chilled water
- pinch of salt
Ingredients for apple pie:
- 5 or 6 large granny smith apples
- 20g (3/4oz) butter
- 1/2 cup caster sugar
- 1/2 cup to 1 cup of sultanas or raisins (depending on how many you like)
- 1 tablespoon of lemon juice
- 2 tablespoons of corn flour (cornstarch)
- 1 teaspooon of ground cinnamon
- a pinch of ground cloves
- 1 beaten egg
- caster sugar to sprinkle on top
Recipe for shortcut pastry:
- sift flour and salt into a large bowl.
- rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs (lift it up high and let it fall into the bowl).
- make a well in the centre of the mixture, add the chilled water and mix with a flat-bladed knife. Use a cutting action, rather than a stirring action. Add a bit more water if the dough doesn't come together - but not too much!
- press the dough into a ball and flatten into a disc.
You can keep the dough in the fridge for a couple of days if you wrap it in clingwrap.
Recipe for apple pie:
- refrigerate the pastry for at least 30 minutes (wrapped in clingwrap)
- peel and core the apples using an Apple Coring Machine!
- melt the butter in a large saucepan and add the sugar, apple, lemon juice, sultanas/raisins and 1 tablespoon of water.
- cook over a medium heat until the apple has softened (should take less than 10 minutes).
- taste it now; add sugar if you want it sweeter.
- evenly mix in the spices and cornflour and stir well over the heat for another min
This was a present from our neighbours for our wedding. It's awesome.
I use it a lot when I'm making apple pie -- I break the "apple slinkys" up into slice-sized pieces, which has a number of advantages:
- the pie cooks very evenly
- they're good size for eating
- the pie holds together really well
Ingredients for shortcrust pastry:
- 2 cups all purpose flour
- 125g (4oz) butter: chilled and diced
- 3-4 tablespoons of chilled water
- pinch of salt
Ingredients for apple pie:
- 5 or 6 large granny smith apples
- 20g (3/4oz) butter
- 1/2 cup caster sugar
- 1/2 cup to 1 cup of sultanas or raisins (depending on how many you like)
- 1 tablespoon of lemon juice
- 2 tablespoons of corn flour (cornstarch)
- 1 teaspooon of ground cinnamon
- a pinch of ground cloves
- 1 beaten egg
- caster sugar to sprinkle on top
Recipe for shortcut pastry:
- sift flour and salt into a large bowl.
- rub the butter into the flour mixture with your fingertips until it resembles fine breadcrumbs (lift it up high and let it fall into the bowl).
- make a well in the centre of the mixture, add the chilled water and mix with a flat-bladed knife. Use a cutting action, rather than a stirring action. Add a bit more water if the dough doesn't come together - but not too much!
- press the dough into a ball and flatten into a disc.
You can keep the dough in the fridge for a couple of days if you wrap it in clingwrap.
Recipe for apple pie:
- refrigerate the pastry for at least 30 minutes (wrapped in clingwrap)
- peel and core the apples using an Apple Coring Machine!
- melt the butter in a large saucepan and add the sugar, apple, lemon juice, sultanas/raisins and 1 tablespoon of water.
- cook over a medium heat until the apple has softened (should take less than 10 minutes).
- taste it now; add sugar if you want it sweeter.
- evenly mix in the spices and cornflour and stir well over the heat for another min