Restaurant Reviews

Restaurant Reviews


Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and views on food, with you.

Monday, March 05, 2012

British Pie Week


It is British Pie Week!

Here is my recipe for Apple Pie (from my book Accountants Can Cook).

This should serve between 4-6 people.
• 8oz of flour.
• 4oz of butter.
• Approximately 2 tablespoons of water.
• 6 large cooking apples (preferably Bramleys), peeled and sliced.
• 4oz of castor sugar.
• 6 cloves.
• 2 tablespoons of cinnamon.
• The juice of 1 freshly squeezed lemon.
• 1 tablespoon of nutmeg
• 1 beaten egg.

• As soon as you have peeled and sliced the apples, pour the lemon juice over them ensuring all apples have been in contact with it. This will prevent them going brown.
• Mix the flour and butter together with the water to make a firm dough. Should the mixture need a little more water then add another tablespoon (until the correct consistency is achieved).
• Wrap the dough-ball in cling film and put it into the fridge for 1 hour.
• Cut off one quarter of the dough, and set to one side.
• Roll the larger portion of dough into a circle approximately a ¼ of an inch thick.
• Line an appropriately sized deep pie dish.
• Fill the pie with the apple slices, interspersing with the cloves.
• Sprinkle 3oz of the sugar over the apples.
• Sprinkle the cinnamon over the apples.
• Roll the remainder of the dough into a circle, approximately ¼ of an inch thick.
• Place this on top of the pie.
• Seal the edges and trim the excess.
• Make an incision in the middle, like a cross (this lets the steam out).
• Brush with beaten egg.
• Sprinkle with nutmeg and the remaining sugar.

Place in an oven preheated to 180 degrees for approximately 45 minutes. Bake until golden brown.

Scrumptious hot or cold. Serve with double cream, ice cream, custard or just on its own.