In this video you will see an insane apple peeling machine, that peels an apple in seconds! br This was a present from our neighbours for our wedding. It's awesome.br br 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:br br - the pie cooks very evenlybr - they're good size for eatingbr - the pie holds together really wellbr br Ingredients for shortcrust pastry:br - 2 cups all purpose flourbr - 125g (4oz) butter: chilled and dicedbr - 3-4 tablespoons of chilled waterbr - pinch of saltbr br Ingredients for apple pie:br - 5 or 6 large granny smith applesbr - 20g (34oz) butterbr - 12 cup caster sugarbr - 12 cup to 1 cup of sultanas or raisins (depending on how many you like)br - 1 tablespoon of lemon juicebr - 2 tablespoons of corn flour (cornstarch)br - 1 teaspooon of ground cinnamonbr - a pinch of ground clovesbr - 1 beaten eggbr - caster sugar to sprinkle on topbr br Recipe for shortcut pastry:br - sift flour and salt into a large bowl.br - 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).br - 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!br - press the dough into a ball and flatten into a disc.br br You can keep the dough in the fridge for a couple of days if you wrap it in clingwrap.br br Recipe for apple pie:br - refrigerate the pastry for at least 30 minutes (wrapped in clingwrap)br - peel and core the apples using an Apple Coring Machine!br - melt the butter in a large saucepan and add the sugar, apple, lemon juice, sultanasraisins and 1 tablespoon of water.br - cook over a medium heat until the apple has softened (should take less than 10 minutes).br - taste it now; add sugar if you want it sweeter.