26 in 26 : Make a fruit pie

Apple pie

Not the greatest photo, nevertheless it serves as proof that I did in fact bake a fruit pie.
Our kitchen was a madhouse on Saturday with secret birthday cakes being baked and the oven in demand by three of us cooking for a potluck dinner.

Despite the panicky stage fright that overwhelms me when cooking for other people the apple pie was delicious. Definitely a pie I’ll bake again. In hindsight it’s a super simple recipe, the most frustrating part was trying to get my frozen sheets of pastry unstuck from each other. WHY IS IT ALWAYS SO HARD!?

I used Grandma Ople’s recipe with a few modifications:

  • 2 Tbsp flour & 1 Tbsp cornflour instead of 3 Tbsp flour
  • Margarine in place of butter to keep it dairy free
  • I made the syrup in two batches after it was suggested that the syrup is thick and wouldn’t soak through the lattice very well and that it crystalises quickly:
    • I made half the syrup recipe and mixed it with the apples before loading them into the pie base
    • I then created the lattice top before making the rest of the syrup and pouring it over
  • I cooked the pie at 180C for the full hour and covered it with tin foil about way through the cooking time to stop it from browning any further

Baking With Kim – Apple Pie

    Frozen apple pie box
  1. Find the cheapest frozen apple pie available at your local supermarket
  2. Remove it from the box and place it in an oven heated to 180°C for 35-40 minutes
  3. Cooked pie
  4. Remove from oven and admire the fruits of your domestic labour
  5. Apple pie with cream. Yum!
  6. Serve doused in cream. Don’t bother to whip it first, it tastes great without whipping. Shake it in the bottle for a bit of extra texture.
  7. Leave any dishes for your significant other