Relaxing ways to start Sunday

[major_clanger]

Making pastry! I volunteered to make Apple Pie for a forthcoming Thanksgiving-themed potluck and so sought advice from E, my erstwhile coursemate on the BVC. Now, despite having acquired a Home Counties accent at Oxford so convincing she now gets the third degree from Homeland Security on visits home, E is technically eligible to join the DAR; since she is thus officially As American As Apple Pie I thought she ought to be able to tell me how to make a proper one. Sure enough she sent me her mother's allegedly infallible recipe so, as firm believer in the 6P principle I though I'd best have a trial run.

I mentioned this to my Mum yesterday whilst visiting; she thought I was a bit mad for making the pastry rather than buying it (well, I want this to be a pie I've made rather than assembled) but gave me some helpful tips on making pastry if I was intent on doing so. Apparently the idea is to gently crumble the flour and fat between your fingertips rather than knead it together - this gets a more even mix and adds air to the dough. Thus advised, and equipped with some quick calculations to turn cups into grammes, I set to work with my flour and Trex, which is apparently the best local equivalent to that peculiar US substance 'shortening'.

Well, I now have a nice ball of what looks, smells and tastes like pastry, so now to try the actual Apple Pie bit. More updates later.

Comments

[fjm.livejournal.com]

American Apple Pies and British Apple Pies are not the same Creature.


A UK apple pie uses bramley apples which bake to a mush. I'm not sure what Americans use, but it's a firmer apple. Also, they believe in Cinnamon [shudder]. UK pies are more likely to use cloves.

[http://users.livejournal.com/la_marquise_de_/]

In fact, you can use a variety of different apples for pies in the British version. My mother likes a hard sharp cooking apple in hers, for instance, and that's what I use, too (also when I make apple cake.) Bramleys are only one option. And I add sultanas, japonica and muscovado sugar. Or, indeed, cloves. (Cinnamon is for apple cake.)

[major-clanger.livejournal.com]

This being a US recipe it was indeed heavy on cinnamon and nutmeg. (Yes, before bugshaw asks, I did grate it.) I used Granny Smiths as they are fairly sharp, and also what I tend to eat anyway, which makes dealing with leftovers easy.