Home Made Apple Pie ?????

FairyElephant_2

Thanks Pink - I searched but couldn't find a thread - Duh! - brain not really in gear today....

jprettypicture2

Please can some one tell me how to make some nice pastry. Thanks

Penelope_Penguin

Hi there :beer: We have an existing thread on apple pies, including pastry recipes I'll add your question so that ypu can see them

Penny. x

boredjellybean

Hi there

Just wondering if anyone out there can help - I have no-one in my house who likes mince pies so I thought I'd make mini apple pies instead - can anyone give me an idea of how to cook the apples down for the filling?

many thanks
Bjb xxx

love_lifer

when i do a pie i cook the apples in slices over low heat and add sugar and spices and nutmeg etc. they usually dont need water- theres lots of water in them. they dont need long- best to catch them before they disintegrate for tarts. add sugar etc and test for taste

hope this helps

Pink.

Hi bjb,

You just make the filling in the same way as you would for a larger apple pie. I peel and chop the apples and put them into a saucepan with sugar (the amount will depend on the apples you use) and a tiny amount of water and simmer until the apples begin to break down. Adding a little cinnamon is a nice alternative too but not everyone in my house likes it unfortunately.

There's an earlier thread with lots of recipes for the apple filling that should help:

Home Made Apple Pie ?????

I'll add your thread to that one later to keep the suggestions together.

Pink

sexykellylovespink

i have some bramley apples but have no idea how much sugar and water to add, also a nice pastry recipe thanks in advance xxx

Stephen_Leak

This is my simple recipe.

APPLE PIE

Serves 6

INGREDIENTS

Butter or margarine for greasing
375g pack of ready rolled shortcrust pastry
1 tablespoon of lemon juice
750g of apples
2 tablespoons of brown sugar
½ a teaspoon of ground mixed spice or ground nutmeg
Milk for glazing

METHOD

Rub the inside of the pie dish with a little butter or margarine.

Unroll the pastry. Lay one end of the pastry over the dish and push it gently into place. Leave enough for the lid. Leave a margin of 2cm (1 inch) over the top of the dish.

Put the lemon juice in a saucepan.

Peel the apples. Cut out the core and seeds and throw them away. Cut the apples into 1cm (½ inch) slices. As you do them, put them into the saucepan and mix them with the lemon juice to stop them going brown.

Add the spice and sugar. Mix thoroughly. Cook over a low heat for about 10 minutes, until the apples soften up a bit.

Let it cool down a bit.

Pour the apple mixture into the pastry case and level it out with a spoon. Wipe around the edge with a little water. Lay the remaining pastry on top and push the edges down to seal them. Cut around the edge of the dish and remove the excess pastry. Make some holes in an artistic pattern in the lid with a fork or sharp knife. Brush or wipe the lid with a little milk, which will make it shiny.

Cook in a preheated oven at 200°C, 400°F, gas mark 6 for 20 to 25 minutes. The pastry will have gone golden.

ADDITIONS & ALTERNATIVES

If it is all you have, you can use white sugar, instead of brown. You can omit the spice, but it does make it taste much nicer.

Try different fillings, such as blackberry and apple.

Serve with cream, custard, ice cream or even yoghurt.

young_at_heart

My very practical and capable mother-in-law (and much loved - sadly gone) showed me such an easy way to cook my windfall apples. No need to peel, de-pip, de-core, et. Just wash, cut up and throw into saucepan with little water - possibly some honey or sugar. Cook over medium heat until soft and then push through a sieve. This way you keep all the goodness and are just left with some residue which you throw away. This puree can be used in so many ways - pies, cakes, with cream, custard, yoghurt, etc. I freeze some also for later in the year...At this time of year with apples dropping every day she is constantly in my thoughts. Hope this is useful for others.

nettles77

as havent made one in years, thanks. oh im so excited. LOL :T