I made the quickest Apple Pie the other day. I was driven by a picture in my head of an apple pie without a lid on it but I was anxious that the apples would be dry as a result… the chief tasters, however, had me thinking that I would definitely make it again. Their words:
‘WOW, this is DELICIOUS!’
‘Hmmmmmmm, this is the best apple pie I’ve had in ages!’
‘Ooooohhhhh, I love how light it is and that it’s not overly sweet!’
Here is my rough & tumble recipe (the ingredients are highlighted in bold):
- Make sweet pastry – see https://whippingitup.wordpress.com/2009/08/03/how-to-make-sweet-pastry-for-tarts-etc/
- Roll out sweet pastry into greased pie tin
- Wash and thinly slice 5 or 6 apples or more depending on the size of your tart tin (I used 4 golden delicious apples and 1 granny smith – perhaps the secret is that I used fresh apples)
- Poach the sliced apples in some boiling water until just soft
- Dry and soak in freshly squeezed lemon juice
- Line the pie dish with layered apples so that it looks beautiful (!)
- Sprinkle with blobs of butter, cinnamon and brown sugar (I would have added a touch of clove if I’d had some!)
- Bake at 180 degrees celsius until the pastry is golden brown
When the apple pie came out of the oven, I swirled the juices over the apples (which then had time to set on the journey down the road to the chief tasters). I arrived to find my aunt photographing flowers…
My grandmother reading a book…
The Viking in the kitchen (who merrily whipped up the cream while I made the tea)…
And Claire on the phone to her love….
It wasn’t long before everyone gathered in the studio for a good ol’ fashioned tea.
(Oh, the delights of sharing good ol’ fashioned simple apple pie ‘n cream with lovin’ folk)!