As part of my 50 by 50 challenges I’d like to make an sold pie like my grand. She taught me to cook
And I will be forever grateful to that. My favourite thing to cook was apple pie. Hers was always so light and fluffy.
It’s taken me years to perfect pastry like hers.
This is my Grans pastry recipe that I use too.
I always use her Pyrex glass plates that I believe she had for a wedding present in the late 1930s. I love them, just the right depth for a yummy pie.
A layer of pastry on the bottom of the graded and floured plate. Cold part cooked Bramley apples. The apples cooked the A says roam with s spoonful of water. Only slightly. No mushy apples just slices of Apple with a slight bite.
Once cooked genorously fill the pie. Roll out the pastry for the top and crimp the ended with a finger and thumb or simply with a fork.
Brush the top with beaten egg and sprinkle caster sugar generously over the pie. Don’t be shy as remember there is no sugar in the apples as you want the tartness of them mixed sweet pastry.
Remember to cut a whole in the top of the pastry for steam and cook for 30 to 40 minutes at 190.
Serve with warm custard.
I think I’ve finally managed to cook a pie as good as my Nans.
Another item ticked off the bucket list.