In my wee 19 years of life, I regrettably haven’t eat much pie in ma time… (I guess i’m gonna have to make up for that – bummmmaaaa)
But in my numerous mouthfuls, I think it’s still far to say…
I love pie.
I love pie so much, that I
got up early (hah, I kid, I had the day off work, plzzz, galz gotta sleep), pulled on ma funkay new runners (where I can finally say I got a somewhat appealing pair of runners after years of my stupidly small wide feet fitting the least cool of the runner clan = first world problems at its finest).
So anyways… I took me dog pal Stewie and meandered up to the shops, where he chilled outside as I plodded and prodded my way through the array of apples and berries, and all things to make the ultimate humble pie.
And seen as I hardly ever talk about my love for Autumn (sarcasm intended), I thought I may as well say, this Pie is sorta seasonally perfect.
Cinnamon. Double Boom.
Being in the form of a Pie = tripe word score.
We’re in full Autumnal Pie territory, and we ain’t trespassing’, we’re ownin’ it. We’re eating it. We’re lovin’ it. … Boom Shukalucka.
But fo’ real, the air is getting crisp, the leaves are getting crunchayy and I can smell the fires in the evening… along with the mega awesome comfort food.
Easter weekend the fam even did a communal effort at homemade pasta, and you know what? Bliss my friends. Bliss x 10000000
Nothing can ever top homemade pasta … except the mother of all handfuls of parmesan… cause that’s totally expectable.
In other comfort food news, I also did a fun little version of my mocha brioche buns for easter lunch hot cross bun style! … dayummm I love easter.
Did you all get spoilt rotten with eggs?! (chocolate eggs though… not rotten eggs…)
~ a lil’ behind the scenes shot taken by my sis ~
On another more Pie related note, this bad boy was a total hit at home.
I’d like to say that it was that lattice lovin’ on the top, but mum and ma sis would bring it down to that fruit to pastry ratio… I guess i’d have to agree with them a bit there…
Even though I am a bit of a pastry kid, I love a good bit of fruit hugged there in-between the two layers. It makes it a little more lighter (so you can eat more… obvious reasoning behind it all).
And now there’s only one thing left to do with a freshly baked pie… top it with ice-cream/cream and kick back and try to imagine we’re all in a autumn coloured field and pretend a roast is cooking away in the oven as the fire is roaring…. #homebodylife
Speaking of which (home, and leaving it in this regards), I’m off to London officially in just about a week now, ahhhhh!
So right now, packing is da name of da game. And I’m hoping to have another post to you before I jet off, fingers crossed!
APPLE & BLUEBERRY HAZELNUT DEEP-DISH PIE
recipe adapted from Katie Quinn’s; Apple, pear & hazelnut deep-dish pie
5 Granny Smith apples, peeled, cored, cut into 2.5cm pieces
2 cups of blueberries (frozen or fresh)
Juice of 2 lemons
1/4 cup (55g) caster sugar
2 tablespoons Frangelico or other hazelnut-flavoured liqueur or syrup
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
3/4 cup (110g) hazelnuts, toasted, skins removed
1 tablespoon brown sugar
1 egg yolk, lightly beaten with 1 tablespoon milk
4 tablespoons cinnamon sugar
2 2/3 cups (400g) plain flour, plus 1 tablespoon extra
1/2 cup (75g) pure icing sugar
1. For the pastry, place flour, icing sugar and butter in a food processor and whiz until mixture resembles fine breadcrumbs. With the motor running, gradually add 1/4 cup (60ml) chilled water and whiz until smooth. Form into a disc and enclose in plastic wrap, then chill for 30 minutes.
2. Meanwhile, to make the filling, apple, lemon juice, caster sugar, hazelnut syrup, cinnamon, ginger, vanilla and 1/2 cup (125ml) water in a large saucepan over medium heat. Stir well to combine, cook for 5 minutes, then add the blueberries, then cook for a further 8 minutes or until fruit is softened but still firm. Remove the pan from heat and set aside to cool.
3. Preheat the oven to 200°C. Grease a 20cm round springform cake pan.
4. Remove one-quarter of the pastry and reserve in the fridge for the top. Roll out the remaining pastry between two sheets of baking paper until 5mm thick, then use to line the base and sides of the cake pan. Prick the base with a fork, then freeze tart case for 10-15 minutes until firm. Line with baking paper and pastry weights, then bake for 20 minutes or until pale golden.
5. Meanwhile, whiz the hazelnuts in a food processor until coarse crumbs, then combine with the brown sugar and extra 1 tablespoon flour.
6. Remove weights and baking paper, then scatter over the hazelnut mixture and spoon in the apple blueberry filling. Roll out the remaining pastry until 5mm thick. Cut into two 20cm strips, then arrange in a lattice pattern over filling. Brush the edges with a little cold water, then press to seal, trimming the excess.
7. Brush pastry with egg wash, sprinkle over cinnamon sugar, then bake for 20-25 minutes until pastry is golden. Cool pie slightly in pan, then remove and serve warm with whipped cream or ice-cream.
Thanks for stopping by!