Wednesday, August 31, 2005
I am so sorry that this has taken so long Jane. You see she asked me for my wholemeal shortcrust pastry recipe and I have been o'so slack, tired and busy. So please forgive me?
In order to show off my pastry skills I decided to make Casey one of his favourites, Apple pie. I know you might consider that Apple pie and Wholemeal pastry so don't go together, but that is definately not the case! The slight nuttiness of the pastry matches really well with the caramelised cinnamony apples. To eat with the pie I made some strawberry cream, it was so yummy! Ok, Ok I will stop blabbing already and give you the recipes :)
Peel, quarter, de seed then finly slice enough apples to fill your pie dish (my pyrex one took 3 large apples)
In a fry pan melt some butter, add the apples a couple tablespoons of sugar and a few good shakes cinnamon. cook the apples for a couple of minutes until they start to release there juices and they smell alittle caramelly and cinnamony.
Blend 5 large strawberries (or to taste) 100gms of ricotta (fresh!) and some honey or sugar to taste til it is smooth. ( whisky and cinnamon instead of the strawberries would be really good too ;) )
Wholemeal shortcrust pastry
11/2 cups of wholewheat flourpinch of salt
(1 Tablespoon of sugar if for a sweet pie)
1/2 cup of butter, cubed or grated
1 egg, beaten
Mix the flour and salt (and sugar if for something sweet). Cut in the butter til the mixture resembles bread crumbs. Add a tablespoon of water to the egg and mix into the flour/butter mix, if too dry add alittle more water. The mixture should just come together into a ball.
The egg is not strictly necessary, but it makes the pastry so easy to roll out and it wont crumble apart. (we d on't have the same shortening that you can get in the US). If the pastry is cool still it can be used straight away or can be rested in the fridge before use (well wrapped). The pastry can be used not prebaked (as I did here). In Australian cup sizes (250mls = 1 cup) it makes enough pastry for a bottom and a lattice top. Mixture can be easily doubled etc.... if you increase by abit still only add one egg. (I use large eggs)
Posted by eat stuff at Wednesday, August 31, 2005