[bigdog]

hello all i have got a query for all you folk who love apple pie , my wife is an excellent apple pie maker ,    my question is this,    can you use eating apples to make a pie ? the reason is simple i am working on a building site in hereford there are three trees which are loaded with apples unfortunately they all have to be grubbed up and destroyed soon  it seems very unfair but it will happen in the next week or so  i would love to get these apples so as my wife could do the family apple pies throughout the winter , it sort of  pays hommage to these lovely old trees knowing my grandchildren and me are enjoying there last fruits  kind regards

[Kleftiwallah]

Eaters are fine, the benifit is you can cut down on the sugar. 

Cheers,    Tony.

[allotmentann]

I often use eating apples, they tend to stay firmer than cookers, which I prefer

[Growster...]

We always use the windfalls from our Lord Lambournes, they make great pies, Mr Dog!

Having a crumble today actually!

And we always freeze some as well, they're great in the middle of January...

[Goldfinger]

The trees are to be lifted and destroyed?? !!!!!    :blink:

 

Can someone not come along with one of those whole tree digging/lifting machines and move them somewhere else?

Boils my blood when I see see things like that done! 

[hamstergbert]

Oooh, hate to see or hear about productive fruit trees being grubbed up.

As an alternative to pies I can strongly recommend my eating apples bakewell tart duff:

Sweet shortcrust pastry

200g   plain flour
125g   cubed chilled unsalted butter
   zest of ½ lemon
2   tbsp caster sugar
1   egg, beaten

Rub in flour, butter and sugar – or blitz in food processor – until resembles breadcrumbs.  With the motor running, slowly add the beaten egg and blend until it forms a ball.  Roll out and line the greased pie dish.
Allow to rest in fridge for 20 mins
Line with greaseproof and fill with baking beads.  
Bake for about 10 mins at c170C then beads and lining out and allow a few mins more in oven


Bakewell filling

90g   unsalted butter (softened)
90g   Caster sugar
2   Eggs, lightly beaten
1 tsp   Almond essence
70g   ground almonds
40g   Self Raising flour
3-7   eating apples (peeled, cored and sliced) – can use cookers
1 tsp    caster sugar for apples – 1 tbsp if using cookers
¼      tsp cinnamon
1 tbsp   Jam – a cheapo Apricot if bought but ideally home made elderberry jelly!
1 tbsp   Brandy or Calvados (optional)


Retain a few apple slices to go on the top.
Spread a thin layer of jam on the bottom of the pastry case then lay out the thinly sliced apple, sprinking on a little caster sugar as necessary and sprinkling the cinnamon on too.  .
Beat the butter and sugar until creamy and the colour gets lighter then gradually whisk in the beaten eggs and almond essence.  
Sift in the flour and stir in lightly together with the ground almonds.  Do not over-mix.
Dribble the brandy/Calvados if using on top of the apples then immediately pour the mix on top of the apples and smooth off as best you can.  Add the retained few apple slices onto the top.

Bake at 170-180C for 35 mins. until risen and golden brown.

I generally make 2 with the quantities shown – they freeze brilliantly

[mumofstig]

If the apples are a bit tart, even though they're eating apples, you can make this
http://chat.allotment-garden.org/index.php?topic=47296.msg555759#msg555759

It freezes well and is good with custard for a winter pud 

[Yorkie]

Oooh, hate to see or hear about productive fruit trees being grubbed up.

As an alternative to pies I can strongly recommend my eating apples bakewell tart duff:

Sweet shortcrust pastry

200g   plain flour
125g   cubed chilled unsalted butter
   zest of ½ lemon
2   tbsp caster sugar
1   egg, beaten

Rub in flour, butter and sugar – or blitz in food processor – until resembles breadcrumbs.  With the motor running, slowly add the beaten egg and blend until it forms a ball.  Roll out and line the greased pie dish.
Allow to rest in fridge for 20 mins
Line with greaseproof and fill with baking beads.  
Bake for about 10 mins at c170C then beads and lining out and allow a few mins more in oven


Bakewell filling

90g   unsalted butter (softened)
90g   Caster sugar
2   Eggs, lightly beaten
1 tsp   Almond essence
70g   ground almonds
40g   Self Raising flour
3-7   eating apples (peeled, cored and sliced) – can use cookers
1 tsp    caster sugar for apples – 1 tbsp if using cookers
¼      tsp cinnamon
1 tbsp   Jam – a cheapo Apricot if bought but ideally home made elderberry jelly!
1 tbsp   Brandy or Calvados (optional)


Retain a few apple slices to go on the top.
Spread a thin layer of jam on the bottom of the pastry case then lay out the thinly sliced apple, sprinking on a little caster sugar as necessary and sprinkling the cinnamon on too.  .
Beat the butter and sugar until creamy and the colour gets lighter then gradually whisk in the beaten eggs and almond essence.  
Sift in the flour and stir in lightly together with the ground almonds.  Do not over-mix.
Dribble the brandy/Calvados if using on top of the apples then immediately pour the mix on top of the apples and smooth off as best you can.  Add the retained few apple slices onto the top.

Bake at 170-180C for 35 mins. until risen and golden brown.

I generally make 2 with the quantities shown – they freeze brilliantly

That looks lovely Tony HGB, what size tins do you use?

[hamstergbert]

I use these 7 and a half inch (about 19cm) diameter fluted side, loose bottom things made by Alan Silverwood (and which a shop in Ilkley sells 'seconds' for at some very attractive prices!)

All the varieties of fruit bakewell tarts seem to work well and yes, they are delicious!

regards
Richard (HGB)

[Yorkie]

Oops, wrong poster!  Sorry HGB    and thanks for the info.

*Scurries back to edit previous post* 

[shokkyy]

Alan Silverwood cookware is fab, best loaf tin I've ever bought.

[Willow_Warren]

Alan Silverwood cookware is fab, best loaf tin I've ever bought.

I'm an Alan Silverwood fan too, slowly replacing all my cheaper tins with it...

That recipe sounds lovely too...  yummy!!!

Hannah

[Mrs Bee]

If you have loads of apples this is a good pud to make and really easy.
Toffee apple pudding.
 Sponge on the top of the apples with a lovely toffee sauce on the apples at the bottom.
85g melted butter... must be butter for the flavour
140g SR flour
100g golden caster
1 tablespoon baking powder
200ml milk
1 beaten egg
1teaspoon vanilla extract
350g prepared weight of apples

For the topping
140g soft dark brown sugar
50g roughly chopped pecans or other nuts. I like hazelnuts.
A 2 litre oven proof dish.

Heat oven at 180C and grease dish.
Mix the butter, milk and egg and vanilla and add to the dry ingredients (not the sugar for the topping)until you get a smooth batter.
Arrange apples in the dish and pur over the batter

Mix the brown sugar with 250 ml of boiling water and stir until sugar is dissolved and then pour over the the batter. Scatter the nuts on top and bake for 40 mins.
Serve with cream or icecream.

This is a Sunday dinner recipe for the Autumn. has to be a Sunday so you can go for a brisk walk after to work off the calories.

[Thrift]

Such a shame to see lovely old trees sacrificed! 

If they really have to go make sure they are cut up and logged .... it's lovely wood and would be a travesty to see it on a big bonfire.

[chrissie B]

these sound yummy i think though if the apples are too old they taste a bit peary , but i use my eating apples from my tree , shame they will be chopped
chrissie b