Apple Pie made in the Apple!

Goodmorning…. here in New Zealand it is autumn. Apples are fully in
season, and the cooler days make warm apple pie such a delicious option.






Here is a recipe for Apple Pie…. made IN THE APPLE.




But I am being sneaky… this is my recipe, but I currently have it in a
pie making contest.  If you would like to make this pie, and I
recommend you do, please pop over to my Instructables account.  Here are step by step instructions on making the pie.  If you would, I would love it if you would vote for my pie. Instructables is free to join, and well worth it in my mind.

Apple Pie - Simplified

I love apple pie.... Really. To the point that large ones get eaten too fast to be healthy.

This weekend I had leftover puff pastry, and I hate wasting pastry. Nom nom nom pastry.

Simply roll and line a greased pie tin. Peel and slice 2 apples. I used Braeburn because I had them. Sprinkle with cinnamon and throw in 2 cloves. Cut pastry strips and form a lattice top. Roll the edges and bake for approx 15 minutes at 180 degrees C.

Wait a little. Or it will burn your entire face. Eat while warm.... I ate mine fore eating dinner.... Then I skipped dinner.

I think a simple peeled sliced apple works well, as the pie doesn't get too damp, yet has a good moist quality, without running the pastry. The pie doesn't need sugar in my opinion.

Amazing with custard or cream. Or both.


- Posted using BlogPress from my iPad

Danish Pastry

I LOOOOOOVE Danish Pastry.  It has to be one of the all-time great foods.  I blame the fact that my Maternal Great-Grandparents emigrated from Denmark (obviously forsaking the fact that I am Scotish on my Father's side, and I do not like Haggis).

Anyway, I just found this recipe for Danish pastry.  It looks so good.  I'll probably give it a go later in the week... yes, I am procrastinating again from my novel.  But, this should prove to be a more exciting thing to do than popping down to the local bakery for Danishes....


Danish Pastry Recipe

I recently started writing for Wikinut, which is a great online community.  It was here that I found this gem of a recipe.  If you are interested in also writing for Wikinut, follow the link below and register. 

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