According to my own personal blogging rules, this post is five whole days later than it should be. I have these rules for a reason – it’s all too easy to slide down the slippery slope of only posting up every once in a while. This time, however, I have not one, but two, extremely valid reasons for the delay. (I know, total shocker.) You will be astounded by the validity of these reasons, they will blow your mind. Compared to my usual round-up of terrible excuses, that is. Are you ready? Do you have all of your hands and feet inside the ride?
I don’t know if any of you noticed, but, the blog now has it’s very own domain name! Meaning no more stress with typing in all of those hyphens or dot tumblr or my having to write down the name of the blog for people so they won’t forget it all. Nope, now it’s simple, straight to the point, & easy peasy. So friends, welcome to passionatebaker.com! (In case you can’t tell by my more than usual amount of exclamation points, I’m so excited about the name change!) & that’s only the first reason for the delay. Are you ready for the second reason? As of a few hours ago, anyone & everyone can leave comments on any of the posts I put up! How awesome is that!? (Well go on then, join in on the excitement & leave me a comment!) These may seem like easy things to accomplish for those internet savvy few among you (hey Adrian!), but I am not one of those people. Not even a little bit.
Told you I had two extremely valid reasons.
Now, it’s time to talk pie. I am a pie person. I believe in the power of a good pie. Also, pies make me happy. One year for my birthday, I asked my sister for a pie – it was honestly one of the best birthday presents ever. Believe it or not, this is my first actual pie recipe on the blog. Sure, I have those Apple & Raspberry Crumble Bars & also the Personal Apple Pie, but this is the first REAL pie recipe on the blog. The first pie that can be sliced up & shared between your whole family. Heck, you could even share it with some friends if you were feeling generous. It’s the kind of pie that you could (& should) top with a big scoop of ice-cream & share around after a family dinner. Or, if you’re like me, you can have a slice every time you have a cup of coffee (not recommended – sadly, there is such a thing as too much pie).
Making pies sounds a bit daunting to some people out there, I know. It’s the thought of making pie crust that puts people off. It’s true: making a good pie crust takes time & effort & most people just don’t bother, choosing to buy a frozen pie crust instead. Now, I have nothing against frozen pie crusts, but they just can’t beat a nice homemade pie crust. Trust me, the little extra effort goes a long way – homemade is much, much better. Besides, when you go to the effort of making your very own pie crust, you generally don’t mind going a little further & making a pretty leafy design on the top that everyone will admire. (I speak from experience.)
So whether you take the plunge & make your own pie crust or just use a frozen store bought one, this pie would be a welcome addition to your house this Autumn. It ticks all of my boxes. The crust is golden & buttery, the filling is jam-packed with Autumnal apples that are doused in mixed spice. The result is delicious, comforting, & festive.
Makes one 9-inch pie
- 350g of plain flour
- ½ teaspoon of salt
- 85g of cold butter, cut into cubes
- 85g of vegetable shortening, cut into cubes
- 6 tablespoons of cold water
- some milk (for glazing)
- 750g of apples, peeled, cored, & sliced
- 125g of caster sugar
- 1 teaspoon of mixed spice
- some caster sugar (for sprinkling)
- First, make the pie crust. Sift the flour & the salt into a large mixing bowl. Using your hands, rub the butter & shortening into the mixture until it resembles fine breadcrumbs.
- Add the water into the bowl & use your hands to bring the whole thing together into a dough. Wrap in cling film & place in the fridge for 30 minutes.
- Preheat your oven to 210°C & lightly grease a 9-inch pie dish.
- In a medium sized bowl, mix the sliced up apples with the mixed spice. Set aside.
- Remove the pie crust from the fridge. Roll out about two thirds of the dough pretty thinly & place inside your pie dish. Place the apple slices into the dish, piling up & packing them all in.
- Roll out the remaining dough to make a lid. Dampen the edges of the pie rim with some water & then press the lid into place. Trim off the excess dough hanging over the edge. (I rolled my edges down a slight bit after remove the hangings so that I had a thicker edge).
- Use the excess dough to make decorative leaves for your pie. Just make sure to dampen the base of each leave you try to attach with some water (some of us forgot to do this the first time round).
- Glaze the top of the pie with some milk & place at least two slits on the top of the pie to let out steam.
- Bake in the preheated oven for 20 minutes, before turning your oven down to 170°C & continuing to bake for roughly 30 minutes more (or until the top is light golden in colour).
- Remove from the oven & sprinkle with some sugar. Serve (hot of cold) with a nice big scoop of ice cream.