Sunday, 24 March 2013

Apple Ginger Comfort Food Pie

Apple Ginger Comfort Food Pie

Everyone has there own idea of what comfort food they prefer, for me its good old apple pie and this Apple Ginger comfort food pie fits the bill nicely. Making an apple pie is not the hardest thing in the world to do but there are one or two elements that make a truly delicious pie. Firstly your sweet short crust pastry has to be just right, meaning you need a nice crunchy melt in the mouth pastry, and your filing needs tender loving care. The filling combination for this pie is straight forward with apples peeled, cored and chopped, coated in ginger syrup, tossed in dark muscovado sugar with a touch of ground cinnamon. You will find the sweet pastry recipe here.

Apple Ginger comfort food pie

Finish sweet pastry off by hand until smooth

Line your chosen pie dish with Sweet Pastry , get this out of the way 1st then prepare your apple filling, you will need a preheated oven @ 180 Celsius electric.

Apple Ginger filling

Apple Ginger Comfort Food Pie

Apple Ginger comfort food pie method

Your apples of choice peeled, cored and sliced or chopped ginger syrup from a jar of preserved stem ginger, a good sprinkling of cinnamon about 3 to 4 teaspoons of dark muscovado sugar.

Mix and toss until apples are fully coated with the ginger syrup and muscovado sugar, you will have to use your fingers to break down any lumps of muscovado sugar.

Once you have your pie tin/dish lined with the sweet pastry stab the base several times with the point of sharp knife. Put your filling into the dish and top with more sweet pastry, press and mould from around the edge. Cut a couple of slits to allow the steam to escape. Have some fine caster sugar ready when your pie comes out of the oven and dredge generously. You can add some fancy shapes like i have done, brush the top of the pie with water so that the shapes stick and hold during baking.

Bake 40 to 45 minutes @ 180 Celsius electric
Apple Ginger Comfort Food Pie

Depending on your oven it will take between 35 to 45 minutes to bake, once baked allow to cool off for at least 30 minutes on a wire rack. I find its best to use a loose fluted pie tin, just because its easy to remove the outer part to allow for a quicker cooling off process.

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