Oh I have been a bit slack with adding entries of late. I do apologise; I still have written about the food I made last weekend! The dessert that finished off the hare was a nice apple pie. Charlotte brought round some windfall apples so it was the obvious choice really. This is very simple to make – the apples aren’t stewed beforehand or anything and you could even buy your own pastry if you wanted. It’s an English pie, which means there’s only pastry on the top so you don’t have to faff about with blind-baking a pastry base either. It’s all good.
Start off by peeling, coring and slicing a pound of cooking apples and 8 ounces of Cox Orange Pippins. Arrange these in a pie dish, mounding it up in the centre, sprinkling sugar as you go. Try the apples before you add the sugar; you don’t want it too sweet. Roll out 8 ounces of shortcrust pastry. Cut a strip off pastry and glue it to around the edge of the dish with water. Brush this pastry with more water and press the rest of the rolled-out pastry onto it. Brush the lid with water, sprinkle with sugar and make a couple of slits in theb centre so that the steam can escape. Bake at 220ºC for 15 minutes, then lower the temperature to 190ºC for another 30 minutes. Check with a knife that the apples are soft before you take it out though. Serve with double cream.
#96 Apple Pie 7/10. I love pie! This one is super-quick and easy. I’ve had better in the past, but they also require a lot more work. This is deffo the best way if you want to make one quickly.