We were invited for a thanksgiving shabbat this week by American born friends in our neighbourhood. I asked what I could bring and was offered sides or dessert. I chose dessert!
Pie!! I mean who doesn’t love pie?
While apple pie is traditional, our hostess is allergic to apples, so I made two pies. One apple pie and one pear pie. Win win right?
A traditional and simple apple pie recipe.
frozen pastry dough
apples (or pears),
granny smith apples preferable
for brushing the pastry
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.
A day or two ago I bought a box of plums from the fruit seller at the intersection down the road from me.
I never buy fruit from the side of the road but we chat every day and I always promise to buy.
Well the plums are delicious but there were too many of them for us to eat before they get over ripe.
At first I thought about making a plum jam but then I thought it was too complicated. So I found a recipe for a plum pie instead…
First things first was the pastry, I usually keep some store bought stuff in my freezer but we were out, so I found this easy homemade recipe.
Next was putting the pie together…
- 4 cups sliced plums (I left the skins on)
- ½ cup sugar
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 tablespoon lemon juice (I didnt have any and it was too dark to go pick lemons off the tree so I left this out)
- Unbaked pie pastry to line a standard size pie dish
- ½ cup sugar
- ½ cup flour
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg (I didnt have so put a bit extra cinnamon)
- 3 tablespoons cold marge
- Roll out pie pastry to desired size and line the pie dish.
- In a bowl combine the plums, sugar, flour, salt, cinnamon and lemon juice (first 6 ingredients).
- Mix thoroughly.
- Pour filling into the pastry lined dish.
- In a new bowl combine sugar, flour, cinnamon and nutmeg.
- Cut in the marge until course.
- Sprinkle the topping over the plums.
- Bake in a preheated oven at 180° for 60 minutes or until crust is golden brown.
Enjoy with ice cream or pouring cream!
No, the title is not a mistake, just a nod to my awful spelling on Twitter when I asked Tanya to give us the recipe for this amazing chicken pie!
Below is Tanyas recipe.
Ingredients I Used:
- 4 x chicken breasts – chopped/diced as you like them
- 1 x onion, chopped
- about 200g butternut – cubed into small blocks (about 1cm) – I have also added sliced baby marrows before
- 1 punnet mushrooms, roughly chopped
- 1 chicken stock cube in about 350ml water
- Spray & Cook
- spices, herbs to taste
- 1 roll puff pastry
- a little milk for brushing
- some flour
- Heat oven to 180
- Microwave the butternut cubes for about 4-5 minutes until they are soft
- In a pan, fry up the chicken breats, with whatever spices you usually use for chicken (i used regular “Chicken Spice”)
- In another big pot, brown the onions, then chuck in the mushrooms.
- Once the chicken is cooked, add it to the onion & mushroom mix
- Add the chicken stock and the microwaved butternut cubes.
- Add in other spices (i used fresh thyme, and some dried mixed herbs. and salt and pepper)
- reduce heat and simmer to thicken. I was a bit impatient and added about 2 tablespoons of flour to thicken the mixture.
- while that is simmering and thickening, you can prepare the pastry.
- I used a whole roll, and dived it into just over half for the base, and the other portion for the top
- Roll out on a floured surface until pastry is about half the thickness it was.
- Spray your pie dish with Spray & Cook.
- Line the pie dish with the pastry, and slice off any extra bits – a pizza cutter works fabulously!
- Once your filling mixture is thick enough, pour it into your prepared (uncooked) pastry base.
- Roll out the other bit of pastry for the top of your pie, and pop it ontop, squeezing it tight around the edge of your dish.
- I cut out stars and popped them on top.
- Brush with milk.
- pierce the top a few times with a sharp knife to let hot air escape when baking
- Pop into the oven for about 30 minutes until golden brown on top.
- Eat and enjoy!
special note I like to keep aside a little extra mixture and freeze it… just enough to make two little pot pies in ramekins! Yum!
The other day I decided to do something a little different to our usual Spag Bol and this was the result.
A pie somewhat similar to a Cornish pasty.
- 500g Mince ( I made my usual Bolognese style mince)
- Large carrot, diced
- Large potato, boiled and diced
- 1 tin Koo baby peas (or 1 cup frozen peas)
- Ready to roll frozen puff pastry
- Egg (to seal pastry and brush on top of pies)
- Flour (to roll pastry on)
- Cook your mince as if you are making Bolognese, I use a tin of onion and tomato mix, a dash of mixed herbs and a teaspoon of beef stock powder.
- Add your diced carrots, diced potato and peas to the mince once it is cooked. Let the veg heat through while you roll out your pastry.
- Sprinkle a little flour on your surface and roll your pastry into a roundish circle shape( you can use a bowl or similar to cut out a shape), lay it out on a Spray&Cooked baking sheet.
- (I found cutting the ready to roll pastry into squares made it easier to get a uniform shape, I made a little mistake and rolled out my ‘circles’ a little too small, next time I will roll bigger pieces of pastry.)
- Once your pastry is ready, scoop out a tablespoon or two of mince and veg and place slightly off centre of the middle of your pastry.
- Beat your egg in a glass and brush a little along the edge of the pastry.
- Fold the bigger side of the pastry over the meat and press the edges together with a fork along the egg so they stick.
- Prick a few small holes in the pastry with the fork to allow steam to escape and brush egg over the top.
- Repeat until your tray is full.
- Bake them at 180ºC for about 15-20 min or until the pastry is brown and crispy.
- Serve with a green salad or chips.
*500g mince made about 9 smallish pies.