FA+
Shop
297
Views
Views
5
Favorites
Favorites
Category
All / All
Species Unspecified / Any
Size 1280 x 960
File Size 283 kB
Report this content
More from FACCC
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6841399/
From the kitchens of
yelleena I still cook up a storm when the mood and or time allows me. I had a wonderful day making these pies and they all tasted wonderful.
It isn't often that I take or have the time to do propper apple pies but I was given a bag of large grannysmith apples that I needed to use up and feeling in need of something homely I went for the apple pie option.
Pastry
The pastry is a 2:1:1 mix of plain flour and self raising flour, fine sugar and a tablespoon of powdered cinnamon then rub in about 1 cup of butter. Using a knife mix to a stiff dough with about 3/4 cup of ice water. Finishing with your hand to bring it all together, knead on a floured board adding a little flour so it doesn't stick. Split this into 2 large balls, wrap in glad wrap or put into a small plastic bag and refrigerate for 30 min. Use 1 ball for the family sized pie or 1/2 a ball for each smaller pie.
Base: (for the family sized pie)
Spray pie tins or ceramic pie plates with canola oil.
Using a rolling pin or bottle roll 1/2 of a ball of pastry into a circle that is a little larger than your pie plate.
Carefully cover the base of your pie plate
Prick several holes evenly across the floor of the plate.
I also use the fork to mark a serrated finish to the outer edge ready for the top to join.
The pastry will shrink slightly so wait a moment until you carefully cut away any excess around the edge.
Put aside ready to fill. (see below - filling)
Top: (For the family sized pie)
Take the other 1/2 a ball of pastry and roll out to the size slightly larger than the pie plate.
Run a little water along the outer edge of the base then put on the Top
Cover the base and filling.
Using a fork press the outer edges together
Cut away any excess with a sharp knife.
Decorate and cut three or four vent holes to release steam
Beat an egg and brush the whole top with beaten egg
Bake at 170 degrees Celsius for about 30 minutes or until golden brown
Test that the apples are cooked by inserting a skewer through one of the vent holes, if they are soft all is well if they are still a little crunchy but the top is golden, put the pie into the oven on a lower shelf at 150 degrees Celsius for a further 15 minutes but keep a watch on the pastry.
Top Decorations:
Using the remaining leftover bits of pastry, roll them out and either use a biscuit cutter or a sharp knife to make leaves or flowers or shapes of your choice. The back of a sharp knife can be used to mark in veins or patterns
With a little water on the back of the decoration add this to the top
Filling
I have a large bowl 1/2 filled with water, the juice of 1 lemon and 2 tablespoons of sugar.
As I peel, core and cut the apples thinly I place the pieces of apple into the water/lemon mix. This stops them browning and lets me do the task as quick as my hands will move without spoiling the apples. For the large pie I used three very large apples and for the two smaller pies I only needed 1 very large apple.
Pat or shake the liquid off the apples and layer the apple pieces into the pie base as evenly as possible. (Note: the liquid they soaked in is very nice to drink when you're finished)
Apples can be without any sweetening or add 1/4 cup of sugar sprinkled evenly.
For the large family sized pie, I added 1/4 cup of sugar and 2 tablespoons of honey evenly drizzled over them.
Please fave and comment on the original submission here: http://www.furaffinity.net/view/6841399/
Allergy warning – recipe contains dairy products
From the kitchens of
yelleena I still cook up a storm when the mood and or time allows me. I had a wonderful day making these pies and they all tasted wonderful.******************************It isn't often that I take or have the time to do propper apple pies but I was given a bag of large grannysmith apples that I needed to use up and feeling in need of something homely I went for the apple pie option.
Pastry
The pastry is a 2:1:1 mix of plain flour and self raising flour, fine sugar and a tablespoon of powdered cinnamon then rub in about 1 cup of butter. Using a knife mix to a stiff dough with about 3/4 cup of ice water. Finishing with your hand to bring it all together, knead on a floured board adding a little flour so it doesn't stick. Split this into 2 large balls, wrap in glad wrap or put into a small plastic bag and refrigerate for 30 min. Use 1 ball for the family sized pie or 1/2 a ball for each smaller pie.
Base: (for the family sized pie)
Spray pie tins or ceramic pie plates with canola oil.
Using a rolling pin or bottle roll 1/2 of a ball of pastry into a circle that is a little larger than your pie plate.
Carefully cover the base of your pie plate
Prick several holes evenly across the floor of the plate.
I also use the fork to mark a serrated finish to the outer edge ready for the top to join.
The pastry will shrink slightly so wait a moment until you carefully cut away any excess around the edge.
Put aside ready to fill. (see below - filling)
Top: (For the family sized pie)
Take the other 1/2 a ball of pastry and roll out to the size slightly larger than the pie plate.
Run a little water along the outer edge of the base then put on the Top
Cover the base and filling.
Using a fork press the outer edges together
Cut away any excess with a sharp knife.
Decorate and cut three or four vent holes to release steam
Beat an egg and brush the whole top with beaten egg
Bake at 170 degrees Celsius for about 30 minutes or until golden brown
Test that the apples are cooked by inserting a skewer through one of the vent holes, if they are soft all is well if they are still a little crunchy but the top is golden, put the pie into the oven on a lower shelf at 150 degrees Celsius for a further 15 minutes but keep a watch on the pastry.
Top Decorations:
Using the remaining leftover bits of pastry, roll them out and either use a biscuit cutter or a sharp knife to make leaves or flowers or shapes of your choice. The back of a sharp knife can be used to mark in veins or patterns
With a little water on the back of the decoration add this to the top
Filling
I have a large bowl 1/2 filled with water, the juice of 1 lemon and 2 tablespoons of sugar.
As I peel, core and cut the apples thinly I place the pieces of apple into the water/lemon mix. This stops them browning and lets me do the task as quick as my hands will move without spoiling the apples. For the large pie I used three very large apples and for the two smaller pies I only needed 1 very large apple.
Pat or shake the liquid off the apples and layer the apple pieces into the pie base as evenly as possible. (Note: the liquid they soaked in is very nice to drink when you're finished)
Apples can be without any sweetening or add 1/4 cup of sugar sprinkled evenly.
For the large family sized pie, I added 1/4 cup of sugar and 2 tablespoons of honey evenly drizzled over them.
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/6841399/
Allergy warning – recipe contains dairy products
Category All / All
Species Unspecified / Any
Size 1280 x 960px
File Size 283 kB
FACCC
Comments