Easy Apple Pie Recipe

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Zak the Rabbit

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Easy Apple Pie Recipe
« on: September 18, 2006, 09:15 »
Hi All

I made an apple pie over the weekend from a recipe in a book. It was rubbish. The book used slices of apple, and thats how it stayed.

Can someone give me a simple recipe for a normal, traditional apple pie, with nice mushy apple inside, nice and sweet, and without other rubbish such as orange rind, sultanas etc


Just something that will be nice with ice cream.


Martin
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noshed

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Easy Apple Pie Recipe
« Reply #1 on: September 18, 2006, 10:49 »
yesterday I just cut up some apples and put them in a buttered dish with some sugar and cinnamon and bunged a bit of (defrosted) puff pastry on top, brushed it with milk and sprinkled a bit more sugar on top. It cooked in about 35 mins - lovely mushy apple with crispy pastry. Great with ice cream.
Not really cooking but it only took me about 10 mins to knock up after we came back from the pub.
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Zak the Rabbit

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Easy Apple Pie Recipe
« Reply #2 on: September 18, 2006, 11:15 »
Sounds like yours mushed down well, mine stayed as chunks. Not keen on cinnamon, but it sounds like a nice quick pie. Glad to see im not the only one who cheats on the pastry!

The wife says i should have stewed the apples first, but she decided not to elaborate on that!

Not knowing how many apples i'd need (turns out to be 700g, about 3 apples) i collected about a half hundredweight of them! The wheelbarrow was full. Most have gone to the mother-in-law



Martin

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Heather_S

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Easy Apple Pie Recipe
« Reply #3 on: September 18, 2006, 13:45 »
It depends on the kind of apples you have if they cook down into mush easily or not. Brambley don't hold their shape but other cooking apples do. You'd have to experiment.
Stewing apples just means throwing a heap of cored,peeled, and chopped up apple in a pot with a very small amount of water at the bottom to keep the apples from burning before they start releasing their own juices. Cook over low to medium heat and stir occasionally. If they're still holding their shape, you'll have to mash them up or blenderise them, I'm afraid.
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Zak the Rabbit

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Easy Apple Pie Recipe
« Reply #4 on: September 18, 2006, 13:48 »
Ah, i had just always assumed mine were Bramleys and they would mush.

Its an old tree, no idea what type it is. Might have to mash 'em

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GrannieAnnie

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Easy Apple Pie Recipe
« Reply #5 on: September 18, 2006, 21:08 »
As OH doesn't like cooked apple, I haven't made apple pie for years, but the bestest EVER apple pies were made by my Dad!

He was a lovely pastry cook and everyone for miles around seemed to turn up on Sundays, as Saturday was his baking night!  

His apple pies had large chunks of apple in, but they were just right, cooked right though, but still slightly firm if that makes sense, and he used to add a few cloves.  Don't know if it added to the taste, but everytime I smell a clove, I think of those apple pies,

and his jam tarts, toffee apples, cakes, custard tarts, cheese turnovers, steak and kidney pies................

Is it any wonder, I'm so fond of my food???????  Its all your fault Dad!!!!

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Neil

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Easy Apple Pie Recipe
« Reply #6 on: September 19, 2006, 23:03 »
Hey Zak,

All you need to do is to peel, core and slice the apples. Pop them into a pan with a little water (as Heather said) and cook them gently until they give a little with a knife (a bit like boiling spuds!)
Then taste a little of the juice, add sugar to taste and boil until the sugar is dissolved (probably a minute or so)

mash this roughly for apple sauce or use as is for a pie filling.

Neil
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Zak the Rabbit

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Easy Apple Pie Recipe
« Reply #7 on: September 20, 2006, 07:37 »
Thanks neil, i will give that a go.

Just the last few apples on the tree now, going to have to climb to reach them as they overhang the hedge.

I will try and remember to defrost the pastry first this time as well




Martin

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Annie

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Easy Apple Pie Recipe
« Reply #8 on: September 22, 2006, 10:47 »
If these apples stay whole when cooked you could always try tarte tatan,or apple/blackberry crumble.
   By yhe way bramleys are not usually ready to pick for a while yet and even if picked early still cook to mush.

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Zak the Rabbit

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Easy Apple Pie Recipe
« Reply #9 on: September 22, 2006, 11:00 »
Most of the tree is bare now. Perhaps they arn't bramleys. It is a very old tree.

The mother of a friend of the wifes says if the apples are really fresh they will stay firm. We gave her most of the apples and she sent us a pie back made from them - i had it hot with icecream on yesterday.


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Martin

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Neil

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Easy Apple Pie Recipe
« Reply #10 on: September 22, 2006, 12:56 »
Now THAT'S the way to cook apple pie....

.....let someone else do it!!! :lol:

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milkman

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Easy Apple Pie Recipe
« Reply #11 on: September 24, 2006, 20:32 »
okay I don't want to cook apple pie right away - I have stash  of eating deserrt apple thingys which look as though they will be rapidly heading for the compot bin if I don't do something useful with them (i have been eating an apple a day but there are simply too many to get through) -

can I cook them in the same way you would cooking apples (ie chopped up and simmered in a saucepan with sugar) and just freeze the result or will they be too sweet? and should i bother to peel them first?

Any ideas will be much appreciated. :idea:

ps. I don't want to make wine or other alcrofrolic concoction with them!
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Heather_S

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Easy Apple Pie Recipe
« Reply #12 on: September 24, 2006, 20:39 »
you don't need sugar to cook apples.

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Neil

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Easy Apple Pie Recipe
« Reply #13 on: September 24, 2006, 21:56 »
Quote from: "Neil"

taste a little of the juice, add sugar to taste

Should have made myself clearer!
Only add sugar if it needs it - not as a default! I mainly add sugar for applesauce (served with pork or ice-cream!), as i put demerara in crumble and on pie crusts.

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Annie

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Easy Apple Pie Recipe
« Reply #14 on: September 25, 2006, 09:44 »
You can just peel slice and freeze dessert apples,when you defrost do it in a colander as juice is released,amount seems to depend on variety other wise you will get a soggy pie.
  I never put sugar with the apples I sprinkle it on to the pastry for sweetness and the texture.and as Neil says demerara or soft brown sugar in crumble,mmmmm.



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