Gingerbread
This warming, aromatic treat is perfect for cozy evenings or festive gatherings, blending rich molasses, ginger, and cinnamon into a delightfully soft, spiced cake.
Tag: dessert
Christmas mini quick bread
An easy nut free bread to make with all the flavours of Christmas to satisfy your cravings without the months of work for a Christmas cake.
Apple Pie
A simple fruit pie just like your gran used to make. serve it with custard or icecream. This recipe will bake you 2 small delicious pies that can be frozen for later or eaten straight away.
Apple pies
a tasty fruit filled pie with shortcrust pastry.
Equipment
- 2 tin foil dishes 5 inches 14cm
- Rolling Pin
- Sieve
- Large mixing bowl
- Vegetable peeler
- Chef Knife
- Chopping Board
- Non slip mat
- Large Saucepan
- Measuring spoons
Ingredients
Pastry
- 100 g plain flour
- 50 g butter
- 1 tsp icing sugar sweeten pastry
- 2 tbsp cold water
Pie filling
- 4 granny smith apples or cooking apples
- 1 tsp cinnamon
- 1 tbsp cornflour
- 2 tbsp water
- 1 tbsp lemon juice
- 50 g golden sultanas
- 2 tbsp brown sugar
Finishing
- ½ egg or milk for brushing
Instructions
Pastry
- Sift the flour into the bowl.
- Add the butter to the flour and rub in until the mix resembles breadcrumbs.
- Make a well, add the cold water to the pastry.
- Mix until the dough becomes a ball.
- Allow the dough to rest in the fridge for 30 mins
- Sprinkle your workstation and the rolling pin with flour.
- roll out your dough, remeber to turn every quarter so it makes a circle
- Once the dough is large enough to fill the pastry case, place inside and trim the excess.
- Roll out another piece from the refoemed trimmings to fit as the lid.
Filling
- Peel chop and your apples, place the slices into the saucepan.
- Add the lemon juice and coat the apples to prevent them from browning.
- Add the raisins, brown sugar, cinnamon, cornflour and water.
- Stir and cook on a medium heat until the apples have soften.
Assembly
- Allow the filling to cool and fill your two pie dishes.
- Use water around the pastry rim to stick the lid to the base.
- Brush the lid of the pie with either beaten egg or milk.
- cut two slots in the top of teh pie to allow steam to escape.
- Bake at 180°c for 20 – 30 mins on the middle shelf
Nutrition
Calories: 266kcalCarbohydrates: 64gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 20mgPotassium: 332mgFiber: 6gSugar: 34gVitamin A: 119IUVitamin C: 10mgCalcium: 47mgIron: 2mg
Tried this recipe?Let us know how it was!
Please watch the video to help you bake a better pie
In the next video, I have concentrated on the rubbing in technique that you will use in the pastry.
So rubbing in technique just takes practice. Once you can do it, you will be able to make all kinds of recipes like scones, biscuits or savoury pies.