A second entry to Waiter There’s Something In My… Pie, as hosted by Jeanne at Cooksister. Like yesterday’s Game Pie the pastry uses lard.
Rather than encasing the whole in pastry I went for a simple lid. About 6 bramley apples were used in the dish. An old recipe I found advocated the use of rose petals as a topping before the lid. With roses not being in season, and highly expensive due to Valentines Day, I decided to replace them with a big spoonful or two of quince jelly, placed in the centre.
- 6oz Plain flour
- 2oz butter
- 2oz lard
- 1oz caster sugar
- pinch of salt
- a little water
- cooking apples
- grated lemon rind
- caster suagr to taste
- The recipe is simplicity itself. Apples are cored and thickly sliced, stewed with a little water for a while, before being piled into the dish. A couple of cloves, a little grated lemon rind, caster sugar to taste (about 2 dessert spoonfuls) were scattered over before topping with the pastry. Baked for about 30 minutes and served with clotted cream.
For the pastry
- Rub the butter and lard into the flour. Add the salt and sugar and a tiny amount of water until it all comes together. Roll out and top the apple mix. I think I used 4oz of butter in addition to the lard, which made the pastry impossible to roll out without sticking - which is my excuse for having such a bubbly looking top to the pie! Tasted mighty fine though.
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