Peel and slice the apples (or pears) into small chunks.
Place apples, lemon juice, sugars, cinnamon, salt and flour in a bowl and toss with your hands until all the fruit is covered.
Cover bowl of fruit with plastic wrap and set aside for an hour or more.
Take your frozen pastry dough out and let it defrost until it is manageable but still cool, I left mine in the fridge for 1 hour and it was ready when the fruit was ready.
When you are ready to assemble the pie, turn your oven on to 180C.
Once fruit is ready, take your dough and roll out a piece big enough to cover the bottom and sides of your pie dish.
Place the pastry inside the dish and push the sides up a bit so they stick to the dish.
Take your fruit and layer it into the pie dish, making sure the entire bottom is covered. Keep layering the fruit until in reaches the top of the dough up the sides of the dish.
There will be some liquid left in the bowl, pour no more than 3/4 of a cup of this liquid over the top of the fruit before covering the pie with more dough.
Roll out more dough and either place a full round piece on top of the pie or cut into strips and create a lattice top. You can also roll out the dough and cut shapes with cookie cutters, then create a patter with the shapes.
If you place a full piece on top, cut a few slits into the dough to allow steam to escape.
Brush the pastry dough with a bit of beaten egg.
Once the pie is ready, place in the oven at 180C for about 30 minutes.
Keep an eye on the pie and if you see the edges starting to burn you can cover them with a bit of foil molded to fit the pie dish.
The pie is ready when the pastry is brown and the fruit is bubbling around the edges of the pastry.
Allow to cool down before slicing. Serve with whipped cream or ice cream.
I was looking for something new to throw over chicken breasts and somehow I came across a teriyaki chicken with home made sauce. Now I cannot for the life of me find that recipe, so in the interest of not forgetting, I am writing it down (from memory so it may not be perfect).
After experiencing an unseasonably warm autumn in Israel, we had highs of 29C, its finally started getting cold and rainy.
What better way to spend a cold morning than baking?
I decided that cinnamon-y stewed apples were the way to go, and it just so happened we had some vanilla ice cream in the freezer and I also had the last of my Moir’s custard powder from SA that was begging to be used.
The other day, while hunting for a tin of coconut milk, I came across condensed milk. It can be tricky to find here so I grabbed one and then stuck it in the grocery cupboard and promptly forgot all about it.
Then last weekend while looking for something yummy to snack on, I pulled out the tin. I also spied a bag of desiccated coconut and an idea struck.
I remember the white and pink sugar overload from my childhood quite fondly and decided to whip up a batch and introduce it to my children. Faith was dutifully impressed, Aaron took one sniff and said no way!
Its really, really easy to make and took no time at all. The hardest part was the mixing, its really good for toning your arms!
3dropsred food colouringyou can use any colour you like and even add flavouring if you want
Pour the condensed milk into a large bowl.
Add the icing sugar and the coconut and mix together. Make sure you scrape the bottom of the bowl to get all the condensed milk.
Keep mixing. The mixture will be very stiff. Keep going.
Line a square or rectangular, deep sided dish with baking paper.
Scoop out half the mixture and using your hands or the back of a spoon, press the mixture into the dish. It doesnt have to be perfect but the more uniform the thickness is, the better it will look when you cut it into squares.
Add your colouring (and/or flavouring) to the remaining mixture and mix well until the entire mixture is coloured to your liking.
Scoop out the coloured mixture and using your hands or the back of a spoon, spread it over the first layer in the dish and press it down.
Once everything is smoothed out to your satisfaction, place the dish, covered, in the fridge for a few hours.
Once cold and set, remove the coconut ice from the dish, peel off the baking paper and slice into small squares with a sharp knife.
Store in an airtight container or ziplock bag for up to 3 weeks in the fridge.
You can add a bit of cocoa powder to the 2nd half of the mixture instead of food colouring to make a vanilla chocolate ice.