Monday, 14 October 2013

An abundance of apples...

I had a week off last week, and so, I also gave myself a week off from blogging too,
I've missed you!
My week was filled with this and that; bit of time in the kitchen, shopping, getting things done at home, a day out at Witley Court (pics to come), and finished off with a little cheeky 'Time for Tease' at Cheltenham Literature festival, fab!

Mostly, it was generally just nice to spend some time with my boys
(the husband, and the other of the fluffy variety).

So...for the first post after my little break... a food related one!

 And, as the title suggests, I've recently had an abundance of apples...
I mean literally surrounded by the things! 
So, what better to do than to knock out a few crumbles and try a new apple pie recipe, yeah!
This recipe is from the very first British Bake Off book and is for an Apple Pie with Cheddar Crust.
Now...what's your first thought? 
In an apple pie?
But, yes, it really does work! 
I'm not suggesting that this would be my new 'go to' recipe for a basic apple pie. 
I'd probably always plumb for plain old shortcrust or maybe add a bit of cinnamon to the mix, but it's always nice to try different things every now and then, right?

Here are a few photos below of how my little decorative pie turned out...

(photos taken by me for use on loveprintstudio blog)

Directions for one Apple Pie with Cheddar Crust - serves 6

*Put the flour, salt and grated cheese into the bowl of a food processor and pulse until combined.

*Add the diced butter and pulse until mixture looks like fine breadcrumbs.

*With the machine running, add the water, and stop when the dough comes together into a ball.

* Flatten the dough into a disc, wrap in clingfilm and chill for 30 minutes.

* Heat oven to gas mark 6 and put a baking tray in to heat.

* Peel the apples, quarter and core, then cut each quarter into 3 thick slices and put them into a bowl.

* Add the caster sugar and melted butter to the bowl and toss gently until thoroughly combined.

* Roll out half of the pastry on a floured surface to a circle slightly larger than your pie plate 
(ideal pie dish 26cm)

*Drape pastry over pie dish, flour your fingers and press the pastry on to the base and up the sloping sides and rim.

* Pile the apple mixture into the dish and brush the pastry rim with cold water.

* Roll out the rest of the pastry to a large circle and place it over the pie, gently pressing the pastry onto the damp rim with your thumbs to seal the two layers.

* With a sharp knife, trim off any pastry overhanging the rim of the plate and cut a couple of steam holes in the top with the tip of a sharp knife.

* Decorate as you wish and sprinkle with a little sugar and bake on the hot tray for 15minutes.

* Reduce the heat to gas mark 4 and bake for a further 20-25 minutes until the pastry is golden and crisp.

*Serve with warm custard, cream or ice-cream.

* Enjoy!

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