Days of an abundance of apples Part 2 -pies versus crumbles

I don't know what camp you're in, but when it comes to apples and puddings, I've always preferred a crumble to a tart or pie.

The soft apples taste virtually the same, but I like the crunchy topping of a crumble. And it's so easy isn't it to make a crumble? If I'm really busy, I will throw in the flour, sugar, butter, and sometimes oats into my food processor, press the whizz button, and hey presto, within a minute you have a crumble topping.
At other times, especially if I'm worrying or thinking about something, or I'm cooking in advance, I will mix the ingredients by hand. It can be quite therapeutic, the rhythmic crumbling of the butter into the flour and sugar.

But there's a new apple recipe on the block, for me, anyway. It's one which is extremely vague to say the least, but it's a keeper. And it's changed my opinion of apple pie.


It's from my friend and colleague Ben Jackson . Ben is an absolute foodie, and on many a Monday morning we talk about what we've cooked and eaten at the weekend. Ben was telling me about his Granny's apple pie and how fabulous it was, how rich, sugary, and caramelly it was. Yes I know it's not a proper word so don't get all hoity-toity and het up...but it perfectly describes the unctuousness of the pie's topping, so there.....

Ben's Granny is Dr.Eva Shirreffs, and she was one of the first female GPs.., practicing in the Second World War. Apparently, she was a much-loved family doctor, but I'm loving her recipe that's for sure.
Now there's no written recipe for this, it hasn't even got a proper name, and I've adapted it slightly,  but here you go.....

Ben's Granny's Apple Pie

 or Dr Eva's Apple pie.......

 

Ingredients

 

shortcrust or sweet shortcrust pastry

6 apples

4 tablespoons of water
2 tablespoons sugar

2 or 3 tablespoons of golden syrup

2 tablespoon Demerara sugar

 cinnamon

 Method

1. Peel and core apples and slice. Put in an earthenware bowl with the 2 tablespoons of sugar and the water. Cover and microwave for 2 - 3 minutes
2. Roll out some shortcrust or sweet shortcrust pastry and line the bottom of a pie dish or tart tin.
3. Put the apples on top, sprinkle with the merest hint of cinnamon and cover with pastry.
4. Drizzle the golden syrup over the top of the pastry and sprinkle the Demerara sugar on top  ...here's one I prepared earlier..... ready for the oven

5. Cook in the oven at gas mark 4,180 degs Celsius  for about 30 minutes
6. Serve with custard or a good dollop of cream.....I prefer cream.

It's simply gorgeous....sweet, comforting, warming with a crunchy top and a rich golden juice with the apples.

As I said, I adapted it slightly, because I believe Ben and his Granny put the apples into the dish without cooking first and cooked for about 45 minutes in the oven. You can try either method. I also used puff pastry instead of shortcrust pastry once....but that's only because I took the wrong packet out of the freezer. A word to the wise....don't bother with the puff, just make sure you use shortcrust or even better, sweet shortcrust pastry.

It's been a hit in our house that's for sure......

A what a bargain day

I nipped out at lunchtime the other day to buy some salad stuff from the market...the usual lettuce, tomatoes, some crisp celery, that sort of thing. That was all.

But as I walked away from the stall, I caught sight of a big mound of limes.....nine for 50 pence. Nine? For how much? Why were they so cheap? After all, in my local supermarket they are selling for thirty five pence each.  I took a few paces back, closely gave them the once over yet they were all perfect apart from one which was fine but a little yellow.

Two minutes later they were in my basket, despite the fact that I'd had no intention of buying a lime at all, let alone nine of them.

As I walked back to work, I began to plan some pork and lime burgers....an adaptation of a delicious Nigel Slater recipe, but what to do with the remaining eight limes...?

Then I thought of Lucy Cufflin's coconut, ginger and lime cake....which is an old stalwart from the time when we were both on a British Red Cross committee consisting of about ten women of all ages.  Every summer, some very generous people would open their garden in aid of the Red Cross, and we would provide the teas and sell cakes etc.

Lucy's cakes were always absolutely wonderful to look at and pretty tasty too. No wonder , as she is a cordon bleu trained chef, has her own food business and has written a cookbook, called Lucy's Food. so I'm going to make that cake later.

But what to do with the remaining seven limes?

Well, one or two of them will be used up tonight. In a delightful concoction. In a jug, with mint and alcohol.  Well, mint is still growing in the garden so I might as well use some....  

But what am I going to do with the remaining five limes?

I'd really like your suggestions please, so what are your favourite lime based recipes? I'd love to try out some of your suggestions.

And have you ever frozen lime juice? Does it taste good when thawed?

Today's track is by Jack Penate, which I've been singing along to at the top of my voice in the kitchen this afternoon. Boo and Winnie shot me withering glances. They don't appreciate my singing, but I'm sure you will love this song which is "Be the one"