pieUh! if it was not for pie I think the world would stop going round. In this case the pie in question is apple – well not quite! – It has a couple of extra ingredients – pears and raisins. A simple affair that dazzled the pallet with a gentle sweetness. There is nothing like a hot piece of pie with cream or ice cream to help put the world to rights.

applesThe recipe for this wonderful pie was straight forward, with it’s ingredients: a hand full of small rosy red apples; about five from our tree! – two shop brought pears; a sprinkle of raisins; sweetened short crust pastry frozen, – again shop purchased and a smidgen of sugar; a twist of ‘that’ (spices, cinnamon) and some how it all works a bit like a painter flicking pant at a canvas.

The pie was small but very well put together. The pastry was allowed to defrost. The apples and pears were chopped up and put into a pan with some sugared water brought to the boil and allowed to simmer till the fruit showed signs of softness. The pastry was rolled out thin enough so a base and top could be produced with some over for a bit of decoration. With the pastry placed into the base of the dish, the softened fruit was added with a sprinkle of raisins. Then the pastry was placed on top and crimped together using a pearsfinger and thump. A cross cut was put in the top to allow it to breath with some decorations and brushed with milk to glaze. It was placed in a pre heated oven on the middle shelf and cooked for half an hour at 200 degrees C, gas mark 6.

There is nothing like the smell of baking wafting through the house to tantalise the taste buds. This pie was a triumph of gentle sweetness that did not impair the delicate flavours that the fruits proffered. It has taken great self restraint not to have pigged it all in one go. We do not make pies very often but when we do oh man! That puts the world to rights for now until the next one comes along – hopefully. Yum! yum!


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