Old English Spiced And Fruited Sugar For Apple Pies Etc Recipes

Steps:

• Heat oven to 425°F.
• Spray pie pan with cooking spray. Place crust in pan and crimp edges.
• Toss apples with lemon juice. Stir in sugars and flour.
• Pour into prepared crust.
• Mix sugar into oatmeal. Cut margarine into oatmeal, I do this with my fingers, you can use two forks or pastry blender.
• Sprinkle oatmeal mixture on apples.
• Place in oven for about 25 minutes Then take out and place foil around edges and put back in oven for about 20 minutes more.
• Allow to cool before serving at least 15 minutes.

Steps:

• If you have no dried citrus zest, first make your dried orange & lemon zest by placing into a warm oven (just after it has been turned off) and leaving it to dry over night; or, if it is summer, cover and leave outside. (Place zest on a tray lined with greaseproof paper.).
• When you are ready to make the spiced sugar, simply mix all the spices in with the sugar - mixing well.
• Add the dried citrus zest, pour into a clean jar or airtight container and keep in a dark, cool and dry place for up to 3-4 months.
• You can make this with fresh citrus zest if you do not intend to keep it for longer than a week or two.
• Use in: Apple and all types if Fruit Pies, Crumbles, Sprinkles for Cakes and Bakes, Baked Desserts, Mulled wine & hot Beverages, Fruit salads, Trifles, Compotes and Purees.

Steps:

• Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isn't too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated.
• Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a £1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie.
• Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
• Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.

Steps:

• On a lightly floured work surface, roll 1 disk of dough to 1/8 inch thick. Fit into a 9-inch deep-dish pie plate. Trim edges flush with rim. Refrigerate for 1 hour.
• Roll remaining disk of dough to 1/8 inch thick. Using a 1 3/4-inch fluted round cutter, cut out about 70 rounds, rerolling scraps if necessary. Place rounds on a parchment-lined baking sheet, and refrigerate for 30 minutes.
• Peel and core apples. Thinly slice half the apples, and cut remaining apples into 1-inch pieces.
• Toss together apples, lemon zest and juice, sugars, flour, salt, cinnamon, and nutmeg in a large bowl. Place filling in piecrust, mounding it in the center. Dot with butter. To make egg wash, whisk together egg yolk and cream in a small bowl. Lightly brush edge of piecrust with egg wash. Arrange dough rounds over filling, working in a spiral from the outside in to the center, overlapping them slightly. Lightly brush top of each round with egg wash as you work to help them adhere to one another.
• Once the filling has been covered with rounds, lightly brush entire top of pie with egg wash. Sprinkle top with sanding sugar. Refrigerate pie for 1 hour.
• Preheat oven to 400 degrees, with racks in middle and lower positions. Place a foil-lined baking sheet on lower rack to catch any juices. Place pie on middle rack, and bake until crust begins to turn golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, and bake until crust is golden brown and juices are bubbling, about 1 hour, 10 minutes more. Tent with foil if crust browns too quickly. Let cool completely on a wire rack.