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!
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.