apple pie?

[Twiglett]

how do I make it please

thanks

PS don't want to make pastry .. want to buy pre-rolled out .. can I use anything and do I need to add anything to it

I don't know about apple pie, but I make a mean apple turnover with pre-rolled out puff - want it?

yes please

Okay, it's all a bit handwavy as I do different things each time

1 packet of defrosted puff pastry pre rolled. Draw a line faintly with a knife exactly half way across (that's your fold - a bit like a book).

Slice a cooking apple and place neatly overlapping in rows on only one side of the pastry oblong. Depending on preference, sprinkle with cinnamon, sugar and sultanas (the sugar bit is the essential, the rest less so).

Moisten the edges of the pastry and fold over the other half to cover the apple. Use a fork to seal all the edges.

Cut 3 or 4 big slashes on the top, brush with water and sprinkle generously with sugar. If I haven't used the cinnamon or sultanas then dotting cloves all over the top makes it really tasty (do that before sprinkling with sugar though or it gets a bit messy )

Bake at 180C for about 30-40 mins - basically the pastry should be nicely puffed up and a good colour.

Twig --

I can offer you recipes for:

• Autumn Pie (apple & pear with a easy crumb topping), this is my current fav
• good ole American Apple Pie
• dutch apple pie
• french apple pie
• apple-sour cream pie
• apple dumplings

-apple squares

• and my Aunt's famish Apple Squares

thanks rubbyducky ... I assume a nice muscovado sugar

usaukmum .... oooo any of those would be great ... I don't tend to do much pie-making tbh .. and have just found otu that dh lurves pies (its only taken 11 years)

I tend to use boring granulated, tbh! But you're right, muscovado would probably give a richer flavour

I'll start with this one, as I have to translate into grams, etc. It takes a while and I really should be doing my course for learning my new profession........

Shades of Autumn Pie

6 cups peeled & cut into chunks apples -- aprox 2 large Bramley apples. (1 kg)
1 large firm pear, peeled and cut into chunks
75g + 2 Tbl caster sugar
1 tbl lemon juice
2 tsp grated lemon zest (tbh I rarely have a lemon lying around, so leave out )
1 tbls corn flour
1/2 tsp ground ginger
1/8 tsp ground nutmeg

Pecan Crumb topping (though my dad allergic to nuts, so tend to leave them out by habit-- even though DH not allergic)

86g plain flour
100g light brown sugar / muscavado
55 g pecans
1/4 tsp ground cinnamon
3 tbl cold unsalted butter cut into small pieces
1 1/2 tbls milk

Preheat oven to 400C

Combine apples, pear, 75g sugar, lemon juice & zest in a large bowl; toss to coat. Set aside for 10 min.Place pastry in 9inch pie tin. Mix the remaining 2 tbls sugar, conrflour, giner and nutmeg ina small bowl. Add to the fruit and toss well to combine. Put into pie shell.
Bake pie in centre of oven for 30 min. Cover loosely with foil and back 10 min more.

Meanwhile, make topping. put flour, sugar, nuts & cinnamon in food processor, pulse to chop nuts. Add butter, pulse again until butter is broken into fine bits. Turn machine on again and add milk. Stop as soon as milk has been added. Empty the mixture in bowl and gently rub until it looks like damp sand.

After pie has baked 40 min (from above) reduce oven to 180C place pie on pan and spread crumb topping over patting down . Bake for another 20 - 30 min or until juice bubble. If top starts to brown, cover with foil. Cool 1 hr before eating (or you burn your mouth on the apples ........)

sounds delicious .. thanks

you don't need to translate for me .. I own a set of US 'cups' measurement things ... at least I do somewhere

That's good to know -- as translating is a bit of an......art

Basic shortcrust pastry
8oz flour
4 oz butter
1tsp baking powder (not essential)
Rub together with fingers until mixture resembles fine breadcrumbs.
Add water and stir with a knife until it just holds together (do this slowly a very little at a time I think its either 1 tablespoon for every 2 oz water or something but never measure it)

Make into firm ball.
For easiest rolling chill for 30 mins and then warm back up for 5 before rolling.

For the filling.
Peel about 3 large bramley cooking apples. Chop. Cook in saucepan with a little water until soft then strain. Sweeten to taste ( we like it tart and put lots of sugar on top of pie instead)

Grase an ovenproof dinner plate. Take just over half the pastry and roll it out. Put onto plate and cut to size. Using a few drops of water on your finger - wet the rim of the pastry - it will help the egdes to seal when you put the lid on.

Put filling in , and roll another circle of pastry to fit plate. Put on top.
Cut to size then take a fork and press the edges down gently around the rim to make a pattern and seal the edges. Re-trim neatly again.

Milk the top of the pie with a pastry brush and sprinkle with sugar.
Using the fork spike holes in the top of the pie to leat the steam escape.
Cook for about 20 mins at 200degrees C until the pastry is browned.

Enjoy.

Danish Apple Bars

1 1/2 cup flour
1 tsp salt
1 cup butter
1 egg yolk
1 cup corn flakes
8 - 10 tart apples, peeled, cored & cut into chunks.
2 tbsl flour
1 1/2 cup suar
1 tsp cinnamon
1 egg white

Combine flour and salk and cut in butter. Beat egg yolk in a measuring up and add enough milk to make 2/3cup. Mix well; stir into flour misture. On floured surface roll dough to 1/2 of dough to fit into and up sides of a baking sheet [a baking tray with sides that are about 1/2in.- 1in tall.] Sprinkle with flakes. Top with apple and mixture of flour, sugar & cinnamon. Roll out rest of dough & plae over apples. Seal, cut slits in top. Beat egg white & brush on crust. Bake at 350F for 30 min. Cool . Drizzle with icing (1 cup icing sugar & 3-4 tsp milk).

Devour.