Revisited

Delicious Pies
Looking back at August two thousand and eleven, to revisit my old file about home baking of sweet and savouries was good.

Pear and Apple Open Pie.
Using a lining paste, filled with custard, almond meal and sliced pear and apple.

The Pastry

The Lining Paste

(New Larousse Gastronomique)

300 g butter

500 g plain flour

1 egg

2/3 cup water

50 g sugar

1 teaspoon salt

( I made a quarter of this quantity for my pie)

Method

Spread the flour in a circle on the board, make a well in the middle and put in

The egg, butter, water. Sugar and salt, incorporate the flour little by little.

Knead lightly, roll the paste into a ball, wrap in a cloth keep in a cold place, until ready for use.

The Filling

 Preparation for the Pie and the Baking

Serving the Pie-Cut onto Wedges

 The pie is served hot or cold, dusted with icing sugar.  It is good to have cream or ice cream aside if you wish.

Simply use this shortcrust pastry if you wish to bake yours.
Simple shortcrust pastry: 1 cup full plain flour, half cup unsalted butter, one egg yolk and 1 tablespoon water.  Mix the ingredients together, gather to make a ball, knead lightly and keep in a cloth, wrap to rest at least 25 minutes.
Roll the dough into half cm thickness round, for this open pie.



Vegetables and Cheese Pie
Using Susy water pastry.

 The pastry and the filling

The Baked Pie

Serving the Pie

Susy water pastry, please find the recipe in an older post: 8-8-2011.

Now working with pastry is so easy, especially using the water pastry.  This time I will make pies, they are pan-fried instead of baked.

Using my preserved apples from Rayner's harvest, and adding almond meal for the pie filling.  It was a delight. The pastry was crispy, and the filling was slightly sweet.

Our Apple Pies - August 2015

Until Next Post

Susy