Apple Pie

The apple trees in this region went crazy over the summer! Crazy! I haven’t had to buy apples for months and hopefully won’t have to for the next few months as several boxes have been cellared at a friend’s house.

Our apple trees are either new or really old, so they weren’t as successful. What we did get, the Rosellas helped themselves to despite netting. Our neighbour, thankfully, was happy for us to raid his trees. Beautiful crunchy red apples on one tree and another tree laden with green cooking apples! I don’t think I have ever made an apple pie. I have made apple crumble, apple chutney and attempted apple sauce however never a pie. Mr D and I love it however the kids were never, and still aren’t, fussed on stewed fruit. So here is a recipe that a friend gave me. This is enough apple for a deep pie or two shallow ones (you will need two lots of pastry for two shallow pies). Enjoy! Apple Pie 18 green apples, medium sized, peeled, cored and wedged 18 cloves, whole (one for each apple) 2 teaspoons ground cinnamon 1 teaspoon ground nutmeg 1 cup sugar 2 cups water Pastry (enough for one pie) 1 cup self raising flour 1 cup plain flour 1/4 cup sugar 125 grams margarine, at room temp (if you use butter, the pastry shrinks) 1 egg Dash of milk, only if required

Peel, core and wedge apples. Place in a large heavy based saucepan.

Add remaining ingredients. Stir to combine. Bring to the boil and then simmer, stirring occasionally, with the lid on for about 15 to 20 minutes. You want the apple just tender (still looking like apple), not mush. Allow to cool and drain. In the meantime, prepare the pastry.

Add margarine to flours and sugar. Rub between your fingers to create a bread crumb like mixture. It’s messy work however someone has to do it. Add the egg and combine. I added a little milk just to bring it together. The pastry is quite crumbly however it does work. Allow to rest.

Halve your pastry and roll out on a lightly floured surface to fit your pie dish. My pie dish has a base approximately 21 cm across. The pastry wanted to fall apart however I just plugged up the holes. Prick with a fork and bake in a slow oven (130 degrees celcius, fan forced) until a light golden brown. Allow to cool. Add your pie apple, making sure you remove all of the cloves. Roll out the second half of your pastry and apply to your pie. Press edges down with a fork. Be creative and cut out some leaves. I glued them on with a bit of milk. Prick casing and place in fan forced oven, about 160 degrees celcius. Bake until casing is a light golden brown. You don’t want the edges to burn.

Pastry is not something I have had the time to muck around with however this was pretty easy. Not entirely pretty so let’s call it rustic. It was delicious though! It didn’t make it to the freezer however it can be frozen (advice based on friend’s who have frozen their apple pies) and to store in the fridge for a few days, wrap in a clean tea towel. This will ensure the pastry doesn’t go soggy.

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