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Celebrate British Pie Week

British Pie Week

                                                  6-12 March 2017

A pie is a savoury or sweet baked dish with a pastry lid or pastry top & bottom & there’s nothing more homely & comforting, especially when the weather’s cold. A British classic, traditional fillings include steak & kidney, chicken & mushroom or apple. Shortcrust pastry is usually the dough of choice but these days puff & filo pastry are also used with a sweet shortcrust (where sugar & egg are added) for fruit pies. British Pie Week started in 2007 as a sales campaign by Jus-Rol, those well known pastry makers. Now you can make your own or treat yourself at one of the many pubs or restaurants taking part. What’s the most unusual filling you can find?

 

Pies for British Pie Week

Bake an apple pie for British Pie week:

Apple Pie

Ingredients

500g plain flour            
225g butter, cold
3 large Bramley apples
2 tbsp. sugar or honey
1/2 tsp cinnamon
1 egg

Method

Sift the flour into a large mixing bowl & add the butter cut into cubes. Rub the butter into the flour using your fingertips until it resembles breadcrumbs.

Gradually add cold water, a tablespoon at a time, to draw the mixture together in a ball. Mix well after each addition so that you don’t add too much & make the mixture soggy. Wrap in cling film & leave in the fridge for 30 minutes to rest.

Pre-heat the oven to 200C/gas mark 6.

Roll out 2/3 of the pastry on a floured work service & use to line the base & sides of your pie dish. Leave a slight overhang & trim the rest of the pastry, adding to the remaining 1/3.

Core & slice the apples (peel if desired) & pile over the pastry base. Sprinkle over the sugar or honey & the cinnamon.

Roll out the remaining pastry until it is large enough to cover the top of the dish & use the rolling pin to help you lift it over the apple. Use a pastry brush to brush water over the pastry base where it comes over the rim of the dish, trim the pastry lid & then press the base & lid together with you thumb to seal – it will also make a pretty pattern.

Beat the egg & brush over the pastry to glaze. Use a knife to make a couple of cuts in the lid to allow any air to escape. Bake in the oven for 25 – 30 minutes until golden.

Serve with custard, ice cream or cream.

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