Grandma Abson's Traditional Baking is all about simple and tasty baking, a legacy from my Grandma's time as a cook-housekeeper in Edwardian times and a lifetime of baking.
As I was growing up, I watched her bake and cook, and acquired her expertise and passion for baking. Now I'm sharing Grandma Abson's traditional baking with baking devotees who remember it first time around and a whole generation new to baking. Enjoy!
Pre heat the
oven to 180C (Fan 160c)/Mark 4/350F. Line a 9 inch/23 cm flan or pie dish with
the pastry and leave to chill in the fridge for 30 minutes. Chop the peeled
apples into slices and chunks, place in a pan on the hob and add the lemon zest
and juice. Simmer for 3-5 minutes and allow to cool. Mix in the speculaas spice mix. Pour the filling into the flan case. Prepare the topping; in a bowl rub
the butter into the flour, add the sugar and cinnamon and mix until coarsely
crumbled. Spread this mixture on top of the apple filling. Bake in the oven for
45-50 minutes until the top of the pie is golden brown. Serve with crème
fraiche, cream or ice cream.
You can make small Dutch Apple
Pie tartlets in the same way. Cut circles (approx 4-5 inch/10-12 cm) of
shortcrust pastry. Place in a deep bun tin.
Add 1-3 tbsps of the filling and 1 tbsp of the topping. Bake for 20
Meryl says : Bramley apples on their own will make a soft
filling as in a British Apple Pie. Using a hard dessert apple such as Braeburn
will add crisp chunks of apple. Eva, a Dutch friend, tells me that using a mixture of soft and hard apples will fit well with the Dutch tradition. What's your favourite apple dessert?