This is one of the chutney that I like and on my to-do-list already. Once if I can get a bargain of the fruits, I will make lots of them and store in an airtight jar for later or for a gift. If you follow me for a bit of time, you know that I always like to make my own food gift for people.
This chutney is a sweet, tart and is gorgeously spiced. It has a bit tangy but not too sweet, it also can increase your appetite. Full of fruity aroma with some spicy kick. This chutney uses both crystallized and ground ginger since I prefer.
I think I’ve been making quite few apple pie before, this is the one that I quite like it, and the pastry was flaky and light, but the main point : EASY to make the pastry! haha, it fit in my lazy character.>=<
I liked to use the green apple, like Bramley apple, Granny Smith or the Braeburn, they are crunchy and have a little bit tangy taste, I love it! And they are good enough to make dessert too! This time I try to make a bit more challenge for myself, to make the lattice pattern on top of the pie, actually, I haven’t make a proper lattice before. But the result was still look funny, so if anyone can teach me how to make a proper lattice, please, help!
Cook the apples in a frying pan, add sugar, cook them until the sugar melted, add lemon juice, ground cinnamon and cook until the apple soft and reduce the liquid, off heat and cool down, and chill in the fridge for later to use.
Now, make the pastry, sift the flour in a mixing bowl, put the cold, butter cube into to the flour and use the balloon whisk to combine the flour and butter together, until it look like breadcrumb, remember not to knead the dough, and add iced water a little bit at a time, keep whisk and the dough look so flaky, wrap in a plastic bag and chill in the fridge for 1 hour.
Sprinkle some flour on the table, take the dough out from the fridge, roll it out, fold over for few times and keep doing this process 3 to 4 times more, until the dough smooth, and wrap in a plastic bag and chill another 1 hour.
Preheat the oven to 450°F/230C°/210°C (fan oven), or gas mark 8.
Roll out the pastry flat and thin and using the rolling pin to lay the pastry onto the pie/tart dish, and if you like, you can smash few biscuits and spread it on the pie bottom, it is only for avoid a soggy pie bottom, but this step is not necessary!
Lay the apple fillings on top, and make the lattice on top, brush with egg wash.
Bake into the hot oven for about 15 minutes until golden brown.
It is so crunchy, crispy when it’s hot, so be quick, let’s finish all in one go!
It is best to serve hot with custard sauce, you can buy from shop or home made. I did the home made custard sauce, but I forgot to take the picture, because we can’t wait to eat it, so the home made custard will be post later, if I can remember! hehehe
When I have lots of apple and can’t finish before it turn soft ( I mean not crunchy ), normally I will make it into apple preserve and keep in the fridge.
I will put it into my home made bread to improve the softness, or use it as filling in my home made bun. Or you can spread it on your toast to make it like jam.
For the meat eater, you can have it along with your pork chop and mash.
Apple ( peeled and diced ) 6
Sugar 5 to 6 tbsp
Fresh lemon juice 5 tbsp ( adjust the quantity to suit your taste )
Ground cinnamon 1 tsp
Ground nutmeg 1 tsp
Place a saucepan over a medium to low heat, put prepared apples, sugar and cook about 10 minutes, when the apples start to turn colour, add the other ingredients in and stir it, test the taste to adjust the sugar and lemon juice. When the apple mixture start to thicken, off the heat and let it cool down completely.
Prepare a clean and steroid glass jar, and pour the cold apple preserve in it, cover with a layer of cling film and top with a lid. It can keep in the fridge for a month.
If you like it hot and spicy, you can add 1/2 tsp of smoked parprika in the preserve. You will surprise about the taste, why not try it to see if you like or not. I will.