We’re lucky enough to have an apple tree which is producing heaps of fruit at the moment. Here’s how to make an easy, traditional & crowd pleasing apple pie.
- 250 g Plain flour
- 50 g Icing sugar
- 125 g Butter cut into small cubes
- 1 Large egg, beaten
- Zest of ½ a lemon
Sift the flour and icing sugar into a nice big bowl. Add the cubes of butter and rub it into the flour with your fingertips until it resembles breadcrumbs. Mix in the lemon zest.
Add the egg and bring the pastry together fairly quickly. The egg will probably be enough liquid, but if it’s still too dry, add a splash of milk. Pat the pastry into a neat, flat circle and put it in a freezer bag or wrap it in clingfilm and put it in the fridge to rest.
For the filling
- 1 kg apples, cored & diced into 2 cm chunks
- ½ tsp cinnamon
- 30 g butter
- 50g honey
Melt the butter with the honey and cinnamon in a saucepan and add the apples. Give them a good stir and then cook slowly over a low heat until the apples are soft but still retain a little of their shape. Allow to cool while preparing the pie dish.
Assemble the pie
Butter a 20 cm diameter, sloping sided pie dish. Cut ⅓ off the pastry for the pie lid and roll out the rest on a floured surface until it is large enough to cover the bottom and sides of the dish and hang over the sides a little.
Fill the base with the apple filling and roll out the remaining pastry for the lid. Stick the pastry lid to the base by brushing the seal with either some beaten egg or milk. Crimp around the join with a fork and slice off any excess pastry with a knife. Brush the top of the pie with some milk or beaten egg, and it’s ready to go in the oven.
Bake the pie for around 25 mins at around 180 deg or until the pastry is golden and cooked through. Serve with some good vanilla ice cream and enjoy the brownie points and praise from everyone who tries it.
It’s Easter and all over the world we’re scoffing hot crossed buns. Here’s how we make them using Laucke’s German Grain Bread flour. Here’s a recipe we’ve adapted from taste.com.au.
1/2 cup plain flour
4 to 5 tablespoons water
Combine flour, yeast, mixed spice, salt and currants in a large bowl.
Melt butter & honey in a small saucepan over medium heat. Add milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat-bladed knife to mix until dough almost comes together. Use clean hands to finish mixing to form a soft dough.
Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 to 1 1/2 hours, or until dough doubles in size.
Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured surface until smooth. Divide into 12 even portions. Shape each portion into a ball. Place balls onto lined tray, about 1cm apart. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 minutes, or until buns double in size. Preheat oven to 190°C or 170˚C fan-force.
Make flour paste: Mix flour and water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag. Snip off 1 corner of bag. Pipe flour paste over tops of buns to form crosses. Bake for 20 to 25 minutes, or until buns are cooked through.
Make glaze: Place water and sugar into a small saucepan over low heat. Stir until sugar dissolves. Bring to the boil. Boil for 3-4 minutes. Brush warm glaze over warm hot cross buns. Serve warm or at room temperature.
Let them eat hot cross buns.
A hot cross bun is a spiced sweet bun made with currants or raisins, marked with a cross on the top, and traditionally eaten on Good Friday in Australia, British Isles, Canada, India, New Zealand, Pakistan, South Africa and some parts of America.
The buns mark the end of Lent and different parts of the hot cross bun have a certain meaning, including the cross representing the crucifixion of Jesus, and the spices inside signifying the spices used to embalm him at his burial. They are now available all year round in some places. Hot cross buns may go on sale in Australia and New Zealand as early as New Year’s Day or after Christmas.