Friday, 1 July 2011

Apple Pie, or Choose Your Filling (originally posted 21/02/11 on Alternating Kitchen Witch. Slightly Altered 01/07/11)

This is a dead simple one. Start with the basic pastry. You then have your can either do a proper 'top' on the pie, or, a crumble crust. I'll give you the details of that in a bit.

Basically, cube or slice (and, make sure the seeds and core are out) 4 to 7 (or more, if needed) apples. It really depends on what kind you're using. If I use Bramley's, it doesn't take many because they're huge. But, if I'm using diddy little Cox's, it can take 8, 9 or 10. I measure it by placing them in the empty pie dish prior to anything else, then, dumping them into a mixing bowl.

To the apples, add 1/2 cup of sugar or Splenda (both work really well), 1 round teaspoon of cinnamon (I'm always generous with the cinnamon) and 1/8 to 1/2 tsp of ground cloves. Give it all a stir, so the apples are coated.

Sort out your bottom pastry, then, dump your filling in. Sprinkle one tablespoon of water or lemon juice over the top. Put your top crust (or crumble...will get to that) on top, then, bake for 35 to 45 minutes, or, until golden on top.

You can mix and match other fillings. Today, I added blueberries to the apples, and used the cinnamon, cloves, and 1/2 to 1 teaspoon of nutmeg. We were discussing using blackberries, when they come into season, or, strawberries, etc. Probably weird of me, but, I even considered using pears.

Now, for if you decide you'd rather have a crumble top. Basically, it's 1/2 cup of sugar (or Splenda), 3/4 cup of flour, and 4 ounces of butter. Place your dry ingredients into a mixing bowl, and rub the butter in until it resembles course breadcrumbs. Sprinkle over the top of your pie, and bake as normal.

It's just deciding which 'topping' you want to use...we love both, in this house.

Brightest Blessings,

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