Apple pie

There are probably as many apple pie recipes, or variations of recipes, for this favourite dessert of many nations, than there are chefs and home cooks. The below recipe is one I like. Some people prefer more filling to pastry, some like more pastry. I think this recipe gives you enough of both.

Pastry
225g butter, room temperature

50g caster sugar, plus a little bit extra for sprinkling on top
2 eggs
350g plain flour
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Filling

1 kg Bramley apples
150g caster sugar
1 tsp cinnamon
3 tbsp plain flour

1. Prepare the pastry first. Beat the butter and sugar together in a bowl until mixed. Add one whole egg, and one yolk, and save the remaining egg white for later. Beat together for one minute.The mixture will look a little bit like scrambed eggs at this point. Then add the flour little by little. Tip the dough onto floured surface, and finish working the dough by hand. Form the dough into a ball, wrap in cling film and chill in the fridge for 45 minutes.

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2. Whilst the dough is in the fridge, prepare the apple filling. Quarter, core, peel and slice the apples. You want the slices to be quite thin, about 5mm thickness. Lay on a baking paper, and cover with paper towels. Let dry for about 30 minutes.

3. Mix the sugar, cinnamon and flour for the filling. Use big enough bowl, to be able to fit the apple slices later.

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4. Heat the oven to 170°C / 340°F. Cut 2/3 of the dough for the base, leaving the remaining third for the lid wrapped. Roll the base out, to be big enough to cover the pie tin, with a slight overhang. It may be a good idea to place the dough between two non-stick baking paper sheets when rolling it. Place into the tin, and roll out the lid.

5. Pat the apples dry, and put into the bowl with the sugar – cinnamon mix, and mix together well, so that all the apple slices are coated with the mixture. Tip it all onto the pie tin. Wet the pastry rim with water, using your fingers. This will help the lid to stick. Place the lid over the apples, and press edges together with the base. Stab 5 slashed with a sharp knife, and brush with beaten egg white. Sprinle with some more sugar, and bake for about 45 minutes.

6. Once baked and golden brown, let rest for about 10 minutes.

 

Scones

Scones are very British, and traditionally eaten with afternoon tea. Go anywhere for your high tea, scones will be served after your finger sandwiches, before the cakes. You will usually have a selections of ones without raisins, and ones with them. I personally tend to prefer the ones without. I’m a big fan of using buttermilk in baking, and I do use them for scones as well. Scones are traditionally served with some jam and clotted cream (I normally prefer whipped cream). There is a long standing debate about whether the jam goes on first, followed by the cream, or vice versa. One thing is for sure: they are indeed very easy to make, and you will be wondering why you never made them yourself in the past!

makes about 10-12

350g self-raising flour
100g caster sugar
100g butter, cut into small pieces
180ml buttermilk
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clotted / whipped cream
jam

1. Preheat the oven to 180°C / 356°F (fan).

2. Measure together the flour and sugar, and mix. Add the butter pieces. Rub together, until the mixture resembles breadcrumbs. Add the buttermilk, and mix together into a dough.

3. Place the dough on a floured surface. I tend to cut the dough into half, to make it easier to handle the dough when making the scones. Shape it into a ball, and flatten with your hand. Finish flattening with a rollin pin, until about 2.5cm (1 inch) thick. Cut out the scones. I use a glass that is about the size I want the scones to be, about 5cm (2 inches) in diameter. Repeat with all the leftover dough, to use it all.

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4. Place on a non stick baking paper and baking tray, and bake for about 12 minutes. After the time has passed, you can check they are cooked through by piercing one with a metal pin. If nothing sticks to the pin, they are cooked.

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5. Let cool on a wire rack. Cut in half and fill with jam and cream.