Originally, I had been planning to make pumpkin pie with a good friend of mine this weekend, but in the end, it turned into an apple pie instead. In fact, it wasn't even a real apple pie, as we simply didn't have enough apples! I can definitely recommend Saturday's version of this pie: mango, apple and banana pie, which was very exotic but lacked none of the warmth and comfort of the original.
This pie is a real favourite of mine, adapted from Delia Smith's winter collection and loved by friends and family. When the weather gets cold outside, there is nothing better than a spicy, warm slice of this delicious apple pie and a nice cup of tea. However, you should know that this apple-pie is somewhat different from other American apple pies. To give you a hint, I like to refer to it by the name of Present Pie. Just put a bow on top and it would be the perfect gift!
For the shortcrust pastry you will need: 225 g plain flour and 100g butter as well as some cold water. I like to add cinnamon to my pastry, but it's up to you.
The filling consists of 675g apples (I like using a mixture of about sour and sweet apples), 1tsp. ground cloves, 1 tsp. ground cinnamon, 75g raisins, 1/2 tsp. ground nutmeg and 50g soft brown sugar.
Lastly, for the glaze you'll need 1 small, separated egg, some more cinnamon and about 30g soft brown sugar.
NOTE: you can use caster sugar for this recipe, but personally, I think the brown sugar gives the pie a much earthier and warmer taste, especially in combination with the cinnamon.
To start with, warm up the butter in the microwave until it is softened and mix with the butter until the dough reaches the crumb stage. Add cold water to bring the dough together and then give it a thorough knead. Pop it in the fridge for about 30 minutes while you make the filling.
The filling is really just a simple matter of peeling, coring and cubing the apples and then add all the other filling ingredients. Mix it all together and preheat the oven to 200°C. Now take out the dough from the fridge.
Roll out the pastry on a flat surface, trying to make it as round as possible, until it has a diameter of about 35 cm. Lightly grease a solid baking sheet and transfer the pastry to it. Paint the pastry's inner circle (25cm) over with the egg yolk so the pastry won't get soggy from the filling (make sure you really use the egg yolk, I sometimes mix them up - the pie still tastes great, though, even if you do).
Now, simply pile the fruit mixture into the inner center. Finally, fold up the edges of the pastry towards the middle. If any breaks, patch it back together. Quoting Delia: "It's meant to look ragged and interesting!" There, the pie already looks a little like a present made out of dough!
To finish with, brush the pastry all over with the egg white and sprinkle over the brown sugar. If you wish, dust in over with cinnamon. Pop the pie into the middle of the oven and bake it for 35 minutes, until the crust is a lovely golden brown.
My friend and I ate this off the baking sheet with spoons because it was so delicious, but if you have the willpower to serve it on a plate, it tastes brilliant with vanilla ice cream or a dash of custard.
Unfortunately, I was so busy devouring this fruit explosion of a pie that I forgot to take pictures of the filling but let me assure you, it was like unwrapping and trying out the best Christmas present you have ever received. And it was incredibly easy to make!
That day, we simply could not get enough of baking, so we made some lovely peanut butter chcolate chip cookies from scratch while we were waiting for the dough to cool:
At the beginning of Chapter Twelve in Delia's winter collection, which is called "Back to home baking", Delia remembers her mother and grandmother having a weekly baking day where they made all sorts of biscuits and cakes and pies. My baking day got pretty close to the warmth and comfort she describes in the chapter, something that really makes baking one of the most wonderful pastimes.
Love, x
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