I seem to be experiencing writer’s block; actually, it’s more like writer’s flow. There are so many things I want to write about pie, so many routes I could explore with this post.
I want to write about how I’ve grown up on my mama’s delicious Apple Pie.
I also want to write about the time my sister-in-law and I spent the entire day in the kitchen making our first ever Apple Pie.
Maybe I should write about the process of making pie. I mean, we all love the smell of pie in the making – apples stewing, jam bubbling and the smell of butter as it hits the flour – watching these two ingredients mixing with ease. The whole process of making pie encompasses you. Your kitchen feels warm and cozy, you feel warm, the smells coming out of your kitchen engulf your house and everyone wants in…
Or maybe I should focus on the beautiful photographs my sister took while hovering around me when I was making the pie… notice the vintage look on the 1st one.
Come to think of it, I should write about the person who encouraged me to start this blog, whose compliments about my food and writing gave me confidence in myself – my brother; who also hovered around me telling me to hurry up coz he wanted a slice!
Then I thought I should center this post around Father’s Day, which is on 16th of June, so I should write about the one person I know who is as warm as pie and who enjoyed it piping hot with vanilla ice-cream – My dada!
As you can see I could not decide on the route I wanted for this post but I did come to one awesome conclusion; it’s not only about delicious pie or food for that matter, it’s about the lasting memories made around it.
Happy Father’s day dada! You are my pie! Love Kay
This is my Apple pie with raspberry and strawberry jam. It may seem a bit tedious but I promise you it’s not.
For the raspberry and strawberry jam:
- 400 gms hulled strawberries, frozen or fresh
- ½ tsp cinnamon
- 1 tsp lemon juice
- 1 tsp lemon zest
- 75 gms castor sugar
- ½ cup water
- 3 tbs raspberry pulp (see method below)
- 1 tsp icing sugar
Add the strawberries, cinnamon, lemon juice and zest, castor sugar and the water to a medium size saucepan. Place the saucepan over the stove and cook on medium-high heat till the strawberries can be mashed with the back of a wooden spoon. Now turn the heat down to low and spoon in the raspberry pulp and icing sugar. Stir till well combined (at this time if you find the jam too tart, add more icing sugar). Take off the heat and let cool.
For the raspberry pulp:
- 150 gms hulled raspberries, frozen or fresh
- 2 ½ tsps icing sugar
Put the raspberries in the food processor and pulse till you get a nice thick pulp. Add in the icing sugar and pulse till well combined. Strain through a sieve to remove all those little seeds. You will end up with a smooth purple pulp.
To stew the apples:
- 5 apples
- 1 ½ cups of water
- 1 lemon
- 100 gms granulated sugar
Cut the apples into 4 segments. Cut each of the 4 segments into 3 segments. You will get 12 segments per apple.
As you cut and add the apples to a medium size saucepan, squirt a little bit of lemon juice on them to keep them from turning brown. Work fast and don’t add too much lemon juice or the pie will turn tart.
Add the sugar and water to the cut apples. Place on medium to high heat till apples have soaked up all the water and are well stewed. Take off the heat and set aside to cool.
At this stage your kitchen is going to smell sooooooooo good! The smell of cinnamon and strawberries still linger in the air and nothing really beats the aroma of apples stewing :)
For the pie shell:
- 450gms flour
- 2 ½ tbs icing sugar
- 150gms butter, cold and cut into cubes
- 4-5 tbs of ice cold water
Mix the flour and icing sugar in a bowl. Then mix in the butter cubes either with your fingers or pulse in a food processor till the mixture resembles bread crumbs. Add in the water, one table-spoon at a time. Bring the dough together and transfer onto cling wrap. Refrigerate for 30 mins.
Preheat your oven to 230 C.
Butter a 7 inch round pie tin. Roll out the pastry, line the tin with the rolled out pastry. You will have extra pastry so put it back in the cling wrap and refrigerate. Blind bake till the pie shell is golden brown, about 30 mins. Set aside to cool.
To assemble the pie:
Preheat your oven to 245 C.
First spoon the jam into the cooled pie shell then layer the apples. Roll out the remaining pastry and cover the pie. Pinch the sides and make a hole in the center to let out the steam.
Bake for 45-50 mins or until the pastry you used to cover the pie is golden brown.
- For those of you who do not have a sweet tooth this is the perfect dessert since it is a bit tart; which makes it delicious when eaten piping hot with vanilla ice-cream.
- Feel free to add more sugar to the jam or the apples if you don’t like your pie slightly tart. Add an extra 25 gms of castor sugar to the jam or an extra 50 gms granulated sugar to the apples. Taste as you go along, add and subtract sugar or lemon juice accordingly.
- If the pastry does not come together feel free to add more water but, be careful or you will be left with mush.
For those of you who missed The Treat Truck facebook page updates, my personal photographer has started her very own writing and photography blog! Check out www.huesandwords.wordpress.com