Tuesday, 7 October 2014


I got some yummy cooking apples lately.  They are so versatile.  You can make stewed apples and serve with warm custard as a sweet treat or make apple sauce for roast pork.  They can be added to Madeira buns or some yummy chutney or jam.  The list is endless.  

For now I’ve made an apple pie with shortcrust pastry.  It really is easy to make. 
You can buy ready to roll pastry but have a look at how to make it from scratch and then decide for yourself!
The recipe is lengthy but it’s really not difficult to make. 
My advice would be to read through it first and familiarise yourself with it before starting.

And here’s how I did it:

1.      For the pastry: sift 200g flour and a pinch of salt into a large mixing bowl.  Cut 100g butter into cubes and add them to the flour.  Using your finger tips, work the butter into the flour until it resembles breadcrumbs.  Lift your hand high while doing so to incorporate air.
2.      Next pour approx 2-4tbsp water into mix.  Using a round edged knife start mixing, cutting through and bringing mix together.  Add a little more water if needed.  Bring dough together with your hands to form a ball shape.  Wrap lightly in cling film and chill for at least 30mins.
3.      For the apples: Prepare approx 3 large cooking apples by peeling them, cutting the core and seeds out and cutting into thin wedges.  In a bowl, sprinkle them with some brown sugar and cinnamon.
4.      Divide the pastry in half and roll each one at a time.  Roll out on floured service to size you desire to fit your tin.  I used a flan dish with a removable base.  Roll your pastry on your rolling pin and transfer to base of tin, taking care not to break.  Fit to base and sides.
5.      Next, scatter apples in and then carefully place the pastry top over.  Fix into place and shave any overlapping bits off the sides.  Brush with milk over the top and on the sides to seal.  Use your fingers to press edges together.  Sprinkle with caster sugar.  Make a few slits in the top to let steam escape.  Bake on high shelf in preheated oven at 220°C for 10 minutes, reduce heat to 190°C and bake for a further 30 mins.

This is so yummy served warm with warm custard or whipped cream (or a little of both!).  I personally like a little scoop of vanilla ice cream on the side.  Scrumptious!

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