The rains have gone and the winter is slowly approaching . The falling leaves , the soft mistiness around in the morning is a indication of Autumn . Autumn is a season of harvest and reflection and many peoples around the world take time during this cooling season to give thanks for the bountiful yields of their fields by celebrations associated with Autumn, particularly Halloween and Thanksgiving.
Harvest festivals are a traditional way to welcome autumn. These are annual celebrations that occurs around the time of the main harvest of a given region. So depending on climate and crops, harvest festivals are celebrated at various times at different places. This is a time where family feast with foods that are made from the crops which are harvested at this time.The best fall desserts are the ones that have apple in them.
On our 64th Monday BlogHop theme , we are celebrating the fall recipes and when I was choosing a recipe for fall , apple pie tops the list. This recipe is quite rustic and allows the apples to to get it’s flavor with a little bit of help from lemon juice, cinnamon, ginger and nutmeg. For this recipe you have to use apples that will hold their shape during baking.Serve, with a scoop of vanilla ice cream; or just like that.
Let autumn’s favorite fruit take center stage on your family’s dessert table this time .
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Rustic Apple Plum Pie- A perfect Fall recipe
This recipe is quite rustic and allows the apples to to get it's flavor with a little bit of help from lemon juice, cinnamon, ginger and nutmeg. For this recipe you have to use apples that will hold their shape during baking.Serve, with a scoop of vanilla ice cream; or just like that.
Make the crust: In a food processor, pulse together flour and salt. Add butter and pulse until mixture forms chickpea-size pieces. Add ice water, 1 tablespoon at a time, and pulse until mixture is just moist enough to hold together.
Form dough into two equal balls, wrap each with cling films plastic and refrigerate at least for 45 minutes to 1 hour before rolling out and baking.
Lightly flour a work surface and remove the plastic wrap from the dough ball. Using a lightly floured rolling pin, roll out the dough ball between two sheets of parchment paper to a size fit for your pie dish and extra 4 cm for hanging.
Transfer rolled-out dough to a baking dish. Carefully line the pan with dough, pressing it into bottom of pan and completely up the sides. Crimp the top edges. Chill dough in fridge until ready to fill.
Roll out remaining dough ball to a circle, dusting with flour if dough is sticking. Using a decorative cookie cutter ,cut out dough into heart shapes.
Transfer cutouts to a small baking sheet. Return baking pan and sheet to refrigerator to chill while you prepare filling.
Meanwhile to prepare the filling, place the apples in a saucepan and add the lemon juice to prevent them browning. Add the plums, sugar, lemon zest ,ginger, salt, cinnamon and nutmeg.
Place over a medium heat and cook until the sugars melt to form a caramel. Bring to a gentle simmer for two minutes then set aside to cool.
Heat oven to 200 degrees and Place a large rimmed baking sheet on the floor of the oven to preheat.
Remove the pastry case from the fridge and place on a baking tray. Line with baking parchment and fill with baking beans and then bake for approximately 10 minutes, or until the pastry is just beginning to colour and dry out. Remove the baking parchment and baking beans.
Return the pastry to the oven and cook for a further five minutes, or until the pastry is a pale golden-brown and dried out. Using a slotted spoon, place the cooled fruit into the pastry case, discarding any excess liquid.
Arrange dough cutouts on top of apple mixture, overlapping it slightly and making sure several cutout edges touch sides of pan.
Glaze with milk and sprinkle with sugar. Bake for 40-45 minutes, or until the pastry is golden-brown and crisp.
Loosely cover the top of pie with foil if crust browns before filling is ready. Transfer pie to a wire rack to cool completely before serving.