Genealogy Forum UK

Can you good folk post your Apple pie recipes pls

and can you advise which Apples to use as the ones I am using
Bramleys seem to not be as tarty as I would like

The tarty the better !!!

Rob wrote:The tarty the better !!!

I knew some wag would say that fancy it being you!

so to get back to the thread pls

your apple pies pls

My mum's the apple pie maker of our family!

She uses mainly bramleys, and sugar to taste (the tarter the better in our family too) - cheats with the pastry, no one can live up to my Nan's pastry so we don't try! Bakes it on an old enamelled tin plate - and it always turns out great!

I never make apple pie as we prefer crumble. I make up large batches of crumble mix and put it in a poly bag in the freezer, it's still crumbly when frozen, so I use it straight from the freezer .

On a related subject - when did all this pastry resting caper start?
My grandmother never did it I swear. My mum never mentioned it as far as I remember.
I was not told to do it in cookery at school.
So when?
Is it some chef thing needed in hot kitchens? Yes, i know they tell us it is because of the gluten, and shrinking in the oven and so on, but like I said my nan never rested it I'm sure. I hate rolling pastry after it has been in the fridge so I just don't do it. What about you lot?

Yes I rest it
it lets it become much easier to roll

Maybe it's all down to the recipe and how much gluten there is in the flour. I know flour with a lot of gluten in it is good for bread, but that's about the extent of my knowledge.

Margarett wrote:I never make apple pie as we prefer crumble. I make up large batches of crumble mix and put it in a poly bag in the freezer, it's still crumbly when frozen, so I use it straight from the freezer .

CAn you post the crumble mix pls margarett
I love crumble

If you have any left over marzipan either grate or cut into small chunks and add to the cooked apple before covering with pastry.

Nessa

No Bramley apples is another downside to expat living so it is impossible to make a tart apple tart here.

gardener wrote:No Bramley apples is another downside to expat living so it is impossible to make a tart apple tart here.

Don't know about Iceland, but it's generally difficult to get hold of cooking apples in Denmark. I take it you can't grow your own up there?

snoopysue wrote:
Don't know about Iceland, but it's generally difficult to get hold of cooking apples in Denmark. I take it you can't grow your own up there?

I can't. I bought a tree three years ago and so far it has grown about 1 cm, one of two branches got frosted this spring, and although one year it did have flowers they were eaten by caterpillers before they had chance to open
Some people manage it though, they keep having features in the magazines and papers, and next week they are having a conference about fruit growing in northern climates. I think that you need a sheltered garden and I live one street from the sea and the garden is not sheltered at all.

No, we don't get any cooking apples in the shops at all. Used to be all you got were golden and red delicious, and granny smiths. Now you get jonagold all year round, and braeburn and some other eaters at various times.

My wife uses one which she found on the BBC website and it is absolutely lovely. Have a look on there, I think it is this one http://www.bbc.co.uk/food/recipes/applepie_89624 . It is beautiful, or maybe it is just the way my wife cooks it...

My crumble mix is 1lb plain flour to 8oz margarine and 8oz sugar(any kind, it's nice and crunchy with a bit of Demerara though) Just rub it all together and put it in a bag in the freezer. It would make 2 large or about 4 small crumbles, depends how big your dishes are! I never pre-cook the fruit, just wash it and chop it up and mix with sugar to taste, then put the crumble on top. Cook in a moderate oven, say 150-160, gas 3-4 for about 40 mins till the fruit is oozing a bit .