Best of British is … Apple Pie
Autumn beckons with cooler and darker evenings
but alongside glorious harvests of fruits and vegetables to store for future
use in the even darker depths of the winter.
What’s so special about Apple Pie?
If I had to pick one quintessentially British food, it would have
to be Apple Pie. It’s one of the best and most popular winter desserts and a reminder
of the comfort and warmth of Grandma’s kitchen range. Its origins are thought
to come from England in the 14th century with influences from Europe, in particular the Netherlands,
with its fabulous Dutch Apple Pie.
Grandma Abson’s Apple Pie
Carl Sagan, the famous American astronomer is alleged to have said "If
you want to make an apple pie from scratch, you must first create the universe."
Fortunately, Grandma Abson left us a simpler version.Bottom of Form She regularly baked fruit pies,
cakes and biscuits in her own village community, where people would bring along
something to share for an event such as a harvest supper. They cooked baked
potatoes with homemade meat pies followed by blackberry and apple pies.
Everyone wanted a slice of Grandma’s Apple Pie, so they could taste her melt in
the mouth pastry. She always said you needed cool hands to
make pastry but you can use a food mixer. Sometimes she varied her recipe by
using half quantities of plain and self-raising flour to achieve a softer
texture. When you put a lid of pastry on
your pie, her final tip is to brush it with milk and sprinkle with sugar before putting
in the oven. This will give a crisp golden topping.
Shortcrust
pastry
4
oz(110g) butter
8
oz (225g) plain flour
1
egg
A
little water (or a little milk and water)
Rub the butter into the flour. When the
mixture is like breadcrumbs, make a well and add the egg. Add the water to make
a dough. Let it stand for ½ hour in a cool place before rolling out.
Filling
1 lb (500g) apples (peeled, cored and sliced)
Lemon juice
Line
a pie dish or plate with pastry. Stew the apples in a pan with a little lemon
juice (to stop them going brown). When the apples have fallen and cooled a
little, spread them over the pastry in the pie dish.

Roll out the pastry for
the lid to cover the apples. Make a pattern round the edge of the dish with end
of spoon. Brush the top of the pastry with a little milk and sprinkle sugar on
top. Bake in a fairly hot oven for 25 minutes. 400F, Mark 6, 200C (Fan 180C) Serve
with custard or cream, crème fraiche or ice cream.
I’m keeping up Grandma’s tradition of
mouth-watering apple pies. A few years ago,
with much trepidation, I entered the annual competition in the fruit pie category for our
local Gardeners' Association. I baked an Apple Pie, from Grandma’s tried and
trusted recipe. I was over the moon to win gold first prize and collect my
winning certificate - not quite #GBBO but I hope Grandma would have been proud
of me!