Just right for winter!!
Cold, dreary nights…Sweet hot fruity pie with a scrumpty crumbly sweet short crust!
Nice and easy too, you can make the pastry the day before if you like or in the morning before work if you are wanting to make it mid-week.
We are using my favourite, Pasta Frolla.
You know , I love this and WHY?
Because it is so versatile….It is equivalent of the little black dress !!
Dress it up or down:)
SO GO MAKE A BATH AND REPORT BACK IN!! oops batch…
On a lightly floured bench, gently roll out the pastry.
Remember much lightness of hands kemosabi!!
Else heavy heavy pastry will be yours:)
Use 3/4 of the dough for the base and 1/4 for the lattice or
2/3rd for the bottom and 1/3 for a full covering:)
Or cut star things like on my crostata below?
Preheat the oven to 190 celsius.
Place the bottom layer of the pastry into the dish, wrapping the pastry round the roller helps:)
Make sure the dish is well oiled.
Place apple filling or fresh apples into the bottom of the pastry dish (as above).
Add in raspberries and a scattering of muscovado(optional).
Cut the lattice strips and lay over the pie, joining them to the outer crust.
I will also turn over the outer crust, covering the lattice edging.
Gently brush with a little milk and then pop into the ready oven.
45 minutes in the oven usually does this, with a rotation mid way.
Nice, brown and bubbly and take it out!!
Cool slightly and serve warm with ice cream or cream…
Or a dusting of icing sugar or all alone:)
Extra yummy, the next morning cold for brekkie:)
ENJOY, ENJOY, ENJOY!!
Have you tried these Greedybread desserts?
Don’t forget to check out Greedybread cooking lessons if you are not sure about making it yourself…
Might see you there.