After a huge amount of apples bought by my mum for an excessive amount of money (which doesn’t seem right to me…) my cooking thoughts have been revolving around apples and what I could do with them before they go out of date, even though my mum was told that they are magic apples that don’t go out of date for 6 months, I do not want any of them to go to waste, just in case. Half of them also taste like pears and the other half of lemons which is odd, but I won’t deny that they taste good. The first day I had a nice healthy salad with raisins and the normal apples that we need to use up before we start the “special” apples. Then I decided on an apple pie for saturday night, yum yum!
Delia Smith has been my parents cooking goddess since before I was born probably, we have loads of books by her and one has been used so much the cover has come of, been replaced, come off again, been replaced, etc. For me, she is like the fairy godmother of cooking. This was a very nice pie with spices, apples and raisins, my boyfriend was disappointed because he doesn’t like any of these things so he just had a bowl of custard but for those of us who have developed our taste buds beyond sweets and biscuits it was lovely!
For the pastry
110g of whole wheat flour
110g of self-raising flour
50g of margarine/butter
50g of lard
a pinch of salt
cold water, to mix
For the filling
700g of Bramley apples (or expensive ones that taste like pears in my case)
25g of soft brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon of ground cinnamon
75g of raisins
1/4 whole nutmeg, grated
milk and caster sugar
1. Pre-heat the oven to gas mark 6/400 F/200 C. Grease a 9 1/2 inch (24cm) pie-plate.
2. Quarter and peel the apples then slice them thinly into a saucepan and mix them with the sugar, spices and raisins. Sprinkle in the water and cook for 10 mins or until the apples are soft and fluffy. Next, empty the mixture into a bowl to cool.
3. Make the pastry by mixing the flours together and rubbing the fat into the flour with your fingers. Add some water and the pinch of salt and you should have a nice ball of pastry. If it’s a sticky lump (which is what I had at first) just add a bit more flour. Cut the pastry ball in half and roll one half out to a round then transfer it to line the pie-plate. Spoon in the filling, then roll out the other half of the pastry and cover the rest of the pie like a lid. Trim it and decorate with the spare pastry, brush with milk and sugar glaze, then place the pie on a baking sheet and bake for 30 mins.
Yummy yummy apple pie…