Scrumptious Apple Pie
Hoskins Hens presents..
a recipe requested by my good friend Sarah,
baked with mystery apples fresh from our Hidden Orchard pick,
our Scrumptious Apple Pie!
There's something about baking apple pies that just makes you feel like a true home baker. Maybe it's the smell that fills the house while it's baking, maybe it's in the act of creating a pastry from scratch, or the weaving of the lid, but these apple pies have a way of making you feel like you're a part of this league of extraordinary, old world women who turn out a pie a day and leave them on their windowsills to cool, and there's something just so satisfying about that.
MY TIPS FOR MASTERING THIS BAKE
#1 Grease the base and sides of your tart tin and place a circle of parchment paper in the base. The butter under the parchment paper will hold it in place and prevent it from slipping when you press in your tart base. If you have a fluted tart tin, just stop the circle shy of the edge to ensure the parchment paper doesn’t crinkle. Then butter over your parchment paper and sift a thin but even layer of flour into it.
#2 It's really easy to leave your filling simmering on the stovetop for too long and have it turn to toffee. If this does happen however, simply add a little water, and heat it back up. So long as it's not burnt, it should fix right up.
#3 To ensure that your eggs are mixed through your batter evenly, whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
#4 Moving your strips of pastry to the fridge, even if just for a moment while you pour your filling into your pie, will give them to chill. This will make them easier to work with and less likely to accidentally stretch while being weaved into your pie lid creating irregular shaped stripes.
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