Archive of ‘pie’ category

Apple Butter Hand Pies

These intensely buttery and flaky hand pies are like a posh man’s McDonalds apple pie. If you read the recipe ahead and bake them over two days though, they can be enjoyed by anyone. And they darn well should be, because nobody should be subjected to applesauce that tastes like wall glue.
Ingredients:  

Apple Butter 
14-16 Braeburn or Pink Lady apples, peeled, cored & sliced into chunks 
1 cup (275ml) apple juice 
2 tbsp brandy 
1 cinnamon stick 
1 tsp ground ginger 
½ tsp ground nutmeg 
¼ tsp ground cloves 
1 cup (220g) caster sugar 
2 tbsp lemon juice  
Pie Dough 
2 ½ cups (290g) plain flour 
1 tsp salt 
1 tsp sugar 
1 cup (230g) cold, cubed butter 
¼ / ½ cup (around 100ml) cup cold water plus extra for brushing  
½ cup (110g) sugar 
1 tsp cinnamon   
Notes: as the apples are cooked down, it doesn’t matter which apples you choose for this recipe, just go for the ones that you believe have the best flavour.


Recipe:  

Day One  
Put the flour, sugar, salt and cubed butter in a food processor and pulse until breadcrumbs form. Before it forms a ball, slowly add the water – add a little extra if it feels dry, pulse until dough forms. Pat the dough into a ball, wrap in cling film and refrigerate for 30 minutes, preferably overnight.    

Make the filling. Combine all ingredients in a large heavy bottomed saucepan. Cook over medium heat and stir every so often. The apples will start to break down and will eventually reach a saucy consistency. Cook for 45 minutes and mash up unbroken pieces of apple. Reduce heat to medium-low and continue to cook for 2 hours until the sauce is much darker, thicker and half the amount. Transfer to a jar and let cool to room temperature and then refrigerate, will last there for 1 month or up to 6 months in the freezer.   

Day Two  
On a lightly floured surface, roll the dough out a ¼ inch thick. Take a 4/5 inch cookie cutter and cut out as many rounds as you can, you should have about 16. Place the rounds on a baking tray, cover and refrigerate for 30 minutes. Spoon 1 ½ teaspoons of apple butter in the centre of half the rounds, making sure to leave a 1/2 inch gap between the edges of the pastry. Brush water around the edges of rounds and place another round on top. Gently seal the dough with your fingers and create a cross in the centre using a knife. Repeat with the rest of the rounds. Place back on baking sheet, cover and and refrigerate for 30 minutes.   

Preheat the oven to 180 C. Combine cinnamon and sugar in a small bowl. Brush pies with water and then sprinkle with cinnamon before baking. Bake for 22 minutes until lightly browned. Let cool or eat warm, lasts for 3 months in the freezer or 4 days at room temperature.




Recipe and photography bu Emine Hassan

Easy-peasy Berry Tart

There’s nothing worse than being at a party while the host is slaving away in the kitchen – particularly if you’re the host! That’s why today we have an easy Berry Tart recipe for you, that uses *gasp* shop-bought pastry. We don’t mind a shop-bought pastry, particularly when it makes something so delish! 
The great thing about this tart is that once you have the base (mainly berries) you can add whatever you’ve got in the cupboard. Here we’ve added chocolate (a gooey caramel, nougat & chocolate combo) and coconut. Oh and a sprig of mint to freshen it up, seeing as it’s spring.
Ingredients (makes 4) 
 400g ready-made sweet shortcrust pastry 
1½ cups fresh berries
 ¼ cup brown sugar
1tbsp cornflour
⅛ tsp salt 
 1 egg white 
Chosen toppings e.g chocolate, coconut, mint. 
Method
Pre-heat the oven to 180°C. 
In a large bowl mix together the berries, sugar, cornflour and salt. 
 Roll out the pastry to 8mm thick. Cut into rounds and place the berry mixture in the middle. 
 Add your toppings to ‘spice’ things up. 
 Fold the edges in and brush with egg white. 
 Bake for 30 minutes or until the pastry is golden and the berries are bubbling. 
 These tarts are a perfect spring treat and so easy to make. Now you can pop them in the freezer until the day of your party, then defrost and enjoy yourself!
 Words and photography by Britney Hazeldine

Spiced Toffee Apple Pie

Ginger spiced toffee sauce and buttery apples come together to give this classic dessert a modern twist!
Ingredients
Pastry
350g plain flour
175g salted butter
pinch salt
Approx. 6tbsp cold water
Apple filling
2 bramley apples
1tsp cinnamon
1tbsp dark brown sugar
Ginger Toffee Sauce
125g dark brown sugar
125ml golden syrup
100ml double cream
50g salted butter
3tsp ground ginger
Method
- First make the pastry. To do this, rub the butter into the flour until the mixture resembled breadcrumbs. Next add the water a tablespoon at a time, mixing with a knife until the pastry starts to come together – you might not need to add all the water for this to happen. Now use your hands to bring the pastry together in a ball, wrap in clingfilm and chill in the fridge for 30 minutes.
- While the pastry chills, peel and core the apples. Cut into rough 1cm chunks and toss in a bowl with the cinnamon, sugar and a little lemon juice to prevent them from browning. Melt a knob of butter in a deep frying pan over a medium heat and add the apples, cooking for about 10 minutes, or until they begin to soften. Take off the heat and drain away any juice or butter left in the pan.
- Next make the toffee sauce. Simply put all the sauce ingredients into a saucepan and melt over a medium heat. When the mixture starts to bubble, leave to simmer for 5 minutes, stirring gently. When the sauce starts to thicken, remove from the heat and leave to one side to cool slightly.
- Preheat the oven to 200ºC. Take the pastry out of the fridge and roll out on a floured surface until ½ cm thick then use to line a lightly buttered pie dish. Add the apples and drizzle a couple of tablespoons of toffee sauce over the top, putting the leftover sauce to one side to serve. Now roll out the pastry for the pie lid and gently place on top of the pie. Cut two small air holes in the middle of the pie and use any leftover pastry for decoration. Using short downward strokes and a sharp knife cut any leftover pastry away and pinch together the lid and base to create a firm seal.

- Place in the oven for 15 minutes, then turn down the heat to 180ºC and bake for a further 30 minutes, or until the pastry on top is golden and the filling soft and bubbling. Serve with a generous drizzling of toffee sauce and double cream. Delicious! 

By Millie Norton

Cherry Cheesecake

Kick the dreary winter blues out with this delicious cherry, chocolately and lime-drizzled cheesecake!

Ingredients
Base
  300g dark chocolate digestive biscuits (crushed)  
150g butter (slightly melted)     
Filling
227ml double cream  
600g soft cream cheese   
1 tsp vanilla extract  
100g icing sugar  
410g canned dark cherry fruit filling     
Lime sauce  
2 fresh limes  
3 tbsp sugar  
4 tbsp water  
2 tsp cornstarch        
Method  
- Mix the crushed biscuits and butter together and put into a 20cm springform baking tin and chill in the fridge for an hour  
- Beat together the soft cream cheese; then beat in the icing sugar and vanilla extract and finally thoroughly beat in the double cream  
- Layer the mixture on top of the biscuit base from the outwards inwards so that it is spread evenly  – Put in the fridge over night 
 – Add fruit topping and return the cheesecake to the fridge while you make the lime sauce  
-  Mix the cornstarch and water in a bowl until the mixture is smooth  
- Heat the lime juice and sugar on a medium heat, then add in the cornstarch mixture  
- Heat and stir until the sauce thickens and begins to boil 
–  Allow to cool and then drizzle over the cheesecake   
- Eat when ready to be demolished – yum yum!
By Melodie Walter

Sweet Pumpkin Pie

Our childhood memories of trick or treat may have long gone but the Cellardoor girls think that life would be very dull without a good dose of sugar and Halloween fun!! If you like custard tart this sweetly spiced pumpkin pie will certainly tickle your taste buds – and in view of the occasion we’ve also carved our own Unicorn pumpkin!


Ingredients
Pastry
230g flour
120g margarine
Tbsp water
Filling
500g cooked pumpkin
2 eggs
110g sugar
1 tsp nutmeg
1 tsp ginger
1 tin condensed milk
Topping
110g Sugar
2x egg whites
Method 
To make the pastry:
-       Pre-heat oven to 200C
-       First, to make the pastry, sift the flour into a bowl and rub the margarine and flour together to make what almost seem like bread crumbs
-       Combine the water into the mixture gradually to make the dough
-       ‘Flour’ the work top and roll the pastry out to make the base of the pie (8 or 9 inch width pie dish will be fine)
-       Grease the dish and place grease proof paper at the bottom and place the rolled and cut dough into the dish and blind bake for ten minutes; take this out of the oven while you make the filling and topping
-       Separate the egg whites from the yolks and whisk the whites until they form stiff peaks, fold in the sugar and leave to one side
-       Cut up and mash the cooked pumpkin (so that it is still fairly ‘meaty’)
-       Put the mashed pumpkin in a bowl and add the eggs, spices and sugar and mix
-       Add the condensed milk and stir together
-       Put the filling mixture into the semi-baked pastry
-       *If you’re feeling creative make the pastry stars to place on the outside of the pie sticking them on with water and use the leftover egg yolk to cover the pastry stars*
-       Put the pie into the oven and bake for 50 minutes
-       Take it out of the oven and scrape the egg white and sugar mixture on top of the pie to make a flat meringue topping
-       Turn the oven temperature down to 140C and bake for a further 1 ½ hours
-       Let it cool and place in fridge – when ready to eat this tastes great with hot rum and cinnamon coffee 

 Please do share your creative treats and carvings – we’d love to see them!!

By Melodie Walter