Pies And Pastries Recipes
| Apple and Almond Pastries |
1 lb Pack chilled puff pastry
A little beaten egg
3 x Red-skinned dessert apples
1 1/2 oz Butter, melted
1 tbl Icing sugar
6 oz Marzipan
1. Roll out the pastry on a lightly floured surface 3mm (1/8 inch)
thick. Cut out 6 circles approximately 8cm (3 inches) in diameter and place on a damp baking tray. Brush the pastry circles with the beaten egg.
2. Roll out the marzipan and cut out 6 smaller circles approximately 6cm (21/2 inches) in diameter. Lay on top of the pastry circles.
3. Core and quarter the apples. Slice each into quarter into 3.
4. Arrange apple slices on the marzipan, brush with melted butter and bake in a preheated oven 220 C/425 F/Gas Mark 7 for 15 minutes, until the pastry is golden.
5. Dredge with icing sugar and serve warm or cold with creme fraiche or cream.
Note: Red-skinned dessert apples look particularly attractive on this pastry. Good varieties to choose would be Empire, Spartan or Red Delicious.
NOTES : Using chilled puff pastry makes this impressive dessert or tea-time break quick and easy to make.
| Apple and Blackberry Pie with Crumble Pastry |
6 x eating apples not too large and with stems intact
squeeze of lemon juice
5 tbl light muscovado sugar
50 gm butter
350 gm blackberries
double cream to serve
For the crumble pastry:
180 gm plain flour
90 gm unsalted butter at room temperature 90g natural golden caster sugar
3 x free range medium egg yolks
natural golden granulated sugar to sprinkle
Preheat the oven to 190C/375F/Gas Mark 1.
Peel the apples without removing the stalks rubbing immediately with lemon juice to prevent browning.
Place in a pie dish that will allow enough room for the blackberries later.
Sprinkle the apples with 3 tbsp of the muscovado sugar then smear each one with butter cover with foil and bake in the oven for about 30 minutes until nearly cooked but not collapsing. Remove the foil and leave in their dish to cool to room temperature.
Meanwhile mix the blackberries with the remaining sugar then make the pastry. Put the flour in a large bowl make a well in the huddle tip in the butter and put the sugar and egg yolks on top.
Using a fork mash the yolks butter and sugar together then start mashing the flour into this.
Use your hands to mix everything together then knead on a work surface for about 30 seconds to make a smooth dough. (Alternatively blend the pastry ingredients to a dough in a food processor.)
Wrap in clingfilm and refrigerate for about 20 minutes.
On a smooth surface dusted with flour roll out the pastry to about 5mm thick. Cut out a rough shape that's bigger than the top of the pie dish.
Then cut some thin strips from the remaining rolled dough and press them around the rim of the dish this will help make a perfect seal between the dish and the pastry topping.
Next using a ring cutter cut out six circles each slightly smaller than the apples then arrange the apples in the pie dish where you think the holes will tall once the pastry is placed on top.
Spoon the sugared blackberries around the apples packing them down.
Now dampen the pastrylined rim with a finger dunked in water and place the pastry over the top.
Jiggle the apples slightly so that they peek through the holes then lightly press the pastry cover onto the rim.
Preheat the oven to 220C/425F/Gas Mark 7.
Sprinkle the pastry top with granulated brown sugar and bake for about 10 minutes then turn down to 190C/375F/Gas Mark 5 and cook for a futher 1 520 minutes or until the pastry looks lightly browned.
Serve warm with lots of double cream.
| Apple Apricot Caramel Pie |
1 x frozen pie dough shell or fresh
6 lrg apples peeled, sliced in thin wedges,cored
1/4 cup dried apricots snipped I like "slab apricots" from Trader Joe
1 dsh cinnamon to taste
1 dsh nutmeg to taste
3 tbl fruit only apricot jam
1/4 cup water or apple juice
1/4 cup T.Marzetti's FF caramel
3/4 cup Post blueberry morning cereal pick out blueberries,put back in box
Bake the pie crust till golden.
Saute apple slices, dried apricots in water, jam and spices.
cook till soft with lid on. Scoop with a slotted spoon into baked pie shell.
(this should be piled high with apple/apricots)
Mix caramel with reserved liquid in pan, heat till thinned out.
Sprinkle cereal on top of apple/apricot. drizzle caramel mix over top and bake in a preheated 375' oven for 7-10 mins.
(you can use any cereal that contains grain flakes and granola chunks in it- on top)
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