Hey all!
I need to get a little blog business out of the way! I’ll be quick I promise, I know that business is boring and we don’t want to waste time talking about that when we could be talking about pie now do we?!
But unfortunately I’ve been having a few issues with the photos on the older posts of the blog. A few years ago, I transitioned from a wordpress.com blog to the self-hosted Butter Baking you see here today.
Then recently, I decided good old wordpress.com was no longer required, and I deleted it.
And hey ho, who would’ve known that some of my photos hadn’t moved over properly, were still linked to the wordpress.com, and along the way, got deleted along with the old blog. Whoops!
So I am now slowly, post-by-post, going through 100 – 150 old posts and adding in the photos again! While I’m at it, I’m also converting all the old plain recipe formats into Easy Recipe boxes so you can easily print.
I’m so sorry if the lack of photos has inconvenienced you at all! Please bear with me while I get this all sorted 🙂
Now onto pie!
This baby was my ode to my mama on Mother’s Day. She loves apple pie, and I’ve baked her everything from fine apple tart to apple turnovers to traditional apple pie in the past.
I wanted all the flavours of apple pie here, with the classic sweet shortcrust and cinnamon apples, but I wanted to make something a little fresher and prettier. This was the result!
It’s basically an open, fanned apple pie with berries thrown in. Delish! And my mum loved it so much that she ate almost the whole thing herself in one afternoon. X
- 1 quantity of sweet pie dough (link below recipe)
- 4 Granny Smith apples
- 2 tbsp caster (superfine) sugar
- ½ tsp dutch cinnamon
- ½ cup frozen berries of choice
- 1 tbsp caster (superfine) sugar
- ½ tsp cornstarch
- Raw sugar, for sprinkling
- Make your pie dough (link below recipe) and chill in the fridge.
- Meanwhile, peel and core your apples and cut them into quarters. Cut each quarter into four again, and place in a medium saucepan with 2 tbsp of sugar, the cinnamon and a tablespoon of water.
- Cook over a medium heat, covered but stirring occasionally, for 8 - 10 minutes, until softened slightly.
- Remove the apples from the heat and set aside to cool completely.
- When the apples are cool, preheat the oven to 180 C (350 F) and line a large tray with baking paper.
- On a lightly floured surface, roll out the pastry until it is 3 - 4mm (1/8 inch) thick circle. Place the round of pastry on the prepared tray.
- Fan the apple wedges in a circle over the pastry, leaving a 1½ inch border around the edge bare.
- Mix together the frozen berries, tablespoon of sugar and cornstarch and scatter them over the apples.
- Fold in the edges of the pastry to cover the outside edge of the apples.
- Chill the galette in the fridge for 5 minutes.
- Brush the edges of the pastry with a little water and sprinkle with raw sugar.
- Bake for 30 - 40 minutes, until the pastry is golden brown.
- Serves 8.
- Happy baking!
For the sweet pie dough recipe, click here!