Skip to main content

Apple Pie for Lazy Cooks

My second lazy recipe in a row. Guess just the mood I am in! I’d copied this lazy pastry recipe from a cookbook many years ago, so just decided to finally try it. To make the pastry, mix together 1 cup flour, 1 tbsp caster sugar and a pinch of ground cinnamon. Rub in 75 gms butter until the whole mixture resembles breadcrumbs. The recipe says to add an egg yolk now, but I just used some water to bring the dough together. Knead it until smooth.



Roll out the dough as thin as you can, then transfer to a baking sheet. Now peel and thinly slice an apple. Toss it in lemon juice. Make a layer of apples in the center of the pastry leaving 2-3 inches all round. Sprinkle some raisins and ½ tsp demarara sugar. Add another layer of apples, then raisins and sugar again. I added a third layer and then my apple was all used up. Top with some more raisins and sugar as well as some chopped walnuts. Bring the pastry up to cover most of the apples (you will probably have a hole in the middle; cover it with foil to stop the fruits burning)

Preheat the over to 200C. Bake the lazy pie until its golden, about 40 minutes. I cut it into slices while warm. My verdict : the pastry was crisp, but I would have liked it to be less biscuity. The filling : sweet, nutty, fruity simply couldn’t have been better.

Comments

Reeta Skeeter said…
:D
ek zara yahan bhi do na :P
Nicey lag ra hai... main bake ni karti ni to would've tried..
Anonymous said…
The filling sounds so good my tummy is grumbling after reading this. Cooks Illustrated has a great recipe for rustic apple tarts. The crust would work great with your filling.

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o