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Apples in Autumn

Posted Sep 20 2012 3:51am


The entrance to the Apple Orchard
Hello! I hope you enjoyed a relaxing and restful summer, I'm back now with some yumtastic recipes and restorative thoughts to share. I'm feeling nourished and natures great outdoors has inspired my cooking.

The lovely thing about being healthy, is that LOVE becomes the guiding force, not fear, and as with all things made with love, the result is beautiful, more love! Just like you! There's a song that comes to mind... one of my favourties.

Here is a picture of my two sons, that I took over the summer.

That’s the best bit about special times; they linger on and transform our outlooks, etching positivity into every moment. Sometimes, it's what we don't say that's most revealing, and truth is not always as clear and pure as we may like, especially when it’s got a motive attached. Summer gave me the time to sift through my thoughts and the break has left me feeling clearer, thank goodness for that! 
Autumn whispers and summer’s relaxed adieu begins - AND - what a summer? Deeply peaceful and calm. The first, in a few years, and very much appreciated. 
I’m sharing a recipe for a healthy yet sweet humble Angel Apple pie, with a hint of citrus and a caramel longing, the softly baked apples  are irresistible.
Think of falling apples, gently landing on soft golden meadows where the freshest of air lulls the senses, and sipping hot sweet tea with your nearest and dearest along with a slice of Angel Apple Pie. It is a celebration of autumn, it is gluten-free, it is fuss free and to the point - it is fresh and delicious, yet crumbly and mouth watering all the while. It is made with fallen apples and dusted with Angel glee, share some with a loved one, it's to good not too.
Love to you, and may autumn bring golden times in abundance to you!
THOUGHT FOR THE DAY - Be true, be you!
FFXOX

Angel apple pie








FOR THE PASTRY Rice flour, 250g
Fruit Sugar, 1tbspOrange essence, 2 tsp Butter, 150g cut into cubes Baking powder, 1 tsp Egg, 1 beaten Salt, a pinch FOR THE FILLING                                                                                                                                             Apples, 5 (a selection of your favourite) cored, peeled and cut into chunksButter, 50g Rice flour, 1 tbsp Fruit sugar, 3tbs                                                                                                                                                                Cinnamon, a generous sprinkle, if you like, otherwise leave out Chai tea or Earl Grey, 60ml                                                                                                                                                   FOR THE GLAZE Milk, a dash Maple Syrup, 1 tsp
PRE-HEAT oven to 220, gas 7. MAKE pastry by sifting flour and salt into a bowl/ food processor. ADD fruit sugar and butter, rub between your fingers until the mixture is crumb like, alternatively blitz for a few seconds. POUR in orange essence and beaten egg into the mixture, work to a soft dough. CUT pastry dough into two halves, wrap in clingfilm and pat into discs. REST for thirty minutes in the fridge.FOR THE FILLINGMELT butter and stir in flour to form a paste. ADD fruit sugar and Chai tea, stirring all the while, when thickened to a sauce, turn of the heat and leave to one side. FOR THE PIE UNWRAP dough and leave sheet of cling film on surface. ROLL  pastry to line the base of a 25-30cm (10-12in) greased tart pan/ or oven proof dish, take care here, the rice flour makes for a crumbly and more delicate dough, TLC is needed. SPOON apple and raisins onto the base, to form a little mountain of yumminess. POUR over sauce and sprinkle with cinnamon, to your taste. ROLL out second dough ball to cover the apple mixture. FLUTE the edges of the pie and cut four steam slits on the top of the pie, but don’t join the slits. BAKE in the centre of the oven at gas 7 for 15 minutes, then reduce to gas 4, 180 for roughly 40 minutes. BEST served warm with crème fraiche, double cream or vanilla ice cream.
ENJOY 
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