Apple Pie

Now that fall is here, everyone's thoughts are turning to the coming holidays, cozy days spent lazing in front of a fireplace, spending time with family and friends and trying to keep out of the cold!

Growing up in England, as I did, meant that you generally ate whatever was in season, and right about now were the "late" fruits such as as damsons, plums, gooseberries and, of course, apples.

Cooking apples were bought at the market as they were cheap and nearly always available and with them you could make apple pie, apple crumble, apple upside-down pudding or just plain old baked apples! So it's not surprising that as soon as fall arrives, my thoughts turn to baking apple pie. The recipe below for Old English apple pie, with its filling of apple, dried fruit and spices makes the pastry "from scratch" which is more usual in England, but you can substitute your favorite pie crust mix if you prefer.

Ingredients for the Pastry

• 8 oz (2 cups) all purpose flour
• pinch of salt
• 2 teaspoons caster sugar
• 4 oz (1/2 cup) butter
• 2-3 tablespoons cold water
  

Ingredients for the Filling

• 1 1/2 lbs cooking apples, peeled cored and sliced (firm apples such as Pippin, Rome Beauty and Granny Smith)
• 4 tablespoons dried sultanas or raisins
• 6 oz (2/3 cup) light brown sugar
• Finely grated rind and juice of half a lemon
  

To Finish

• milk
• caster sugar
  

Method

1. To prepare the pastry, sift the flour and salt into a mixing bowl, then stir in the sugar. Add the butter in pieces and rub into the flour with the fingertips until the mixture resembles fine breadcrumbs (you can use a food processor for this, if you prefer). Stir in enough cold water to hold the mixture together, then form into a smooth ball. Wrap in foil or greaseproof paper and chill in the refrigerator for 30 minutes.
2. Divide the dough in two and roll out one half on a floured board to a circle to fit the base of an 8-inch pie dish.
3. Put the apples in a mixing bowl, then stir in the remaining filling ingredients. Spoon into the dough-lined pie dish. Roll out the remaining dough to a circle for the lid. Lay over the filling, pressing down and sealing the edge with water. Flute the edge with your fingers or crimp with the prongs of a fork. Brush with a little milk and dredge with caster sugar. Make a slit in the center of the pie for the steam to escape.
4. Bake on a baking sheet in the center of a fairly hot oven (400 degF) for 15 minutes, then reduce the heat to moderate (350 degF) and continue baking for 20 minutes.
5. Allow to cool for 5 minutes before serving.
   

In England apple pie is usually served with custard sauce, or sweetened whipped cream. I have never seen the custard sauce in America, but it is usually made with a vanilla flavored powder (Bird's Custard Powder) to which hot milk and sugar are added and it makes a thick, yellow sauce which is delicious!

If you want to be really authentic and try this it can be purchased online at www.ukgoods.com.

A tangy cheddar cheese is also good with apple pie, and the two are often served together in England.

Pie Birds at Gourmet Fusion

If you are wondering what a pie bird is, it is a steam vent which is placed in the center of fruit and meat pies while they are cooking to let the steam out. These were used in England and were introduced in Victorian times, and supported the pastry in the middle of the pie so that it didn't sag in the center while cooking, as well as letting the steam out.

I grew up in England and learned to bake there, and do not recall any modern cook using a pie bird. However, these items (often in the shape of a bird) are now something of a collector's item, and as well as having a practical use, are mostly used for decorative purposes.

On researching pie birds, it appears that many celebrities, including Princess Diana, Ronald Reagan, Margaret Thatcher and George Bush, have all collected pie birds. They come in many shapes and sizes, often a bird, but not always, as you can see from this cute little snowman pie vent shown here.

How to Use a Pie Bird
To releases steam during baking through the hole in the top using a pie vent, simply place the pie bird in the middle of the pie shell before filling. After filling around the pie bird, place the crust over the top of the beak, pushing down slightly, and the pie bird will release steam during baking.

Several pie birds are now available in the Gourmet Fusion and would make a great gift for the baker in the family, or the someone starting a pie bird collection.