Scottish Apple Pie Food

EVE'S PUDDING (A TRADITIONAL BRITISH APPLE DESSERT)

Steps:

• Preheat oven to 350º F (180º C).
• Butter the inside of a pie dish, or similar sized baking dish. Sift the flour and baking powder into a bowl so that they are evenly mixed.
• Place the sliced apples in a large bowl and add the lemon juice, lemon rind, half of the sugar (3 oz), and stir well. Put the apples into the greased pie dish and set aside.
• Cream the remaining (3 oz) sugar and butter until light and fluffy, beat in the egg.
• Gently fold in the flour and baking powder, until well combined, without over mixing.
• Spread the mixture evenly over the apples.
• Bake for 40 to 45 minutes or until the sponge is firm and golden brown.
• Enjoy with custard, preferably, or fresh cream.

THE BEST APPLE PIE

Steps:

• For the dough: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the butter and process until the largest pieces of butter are pea-size. Transfer to a large bowl.
• Stir the vodka, vinegar and 1/4 cup ice water in a small bowl (or 1/2 cup plus 1 tablespoon ice water if you're not using vodka). Drizzle the wet ingredients over the dough, and then mix with a fork until shaggy pieces form. Knead the dough in the bowl with your hands a couple of times until it comes together (it will look quite dry, which is fine). Transfer the large clumps of dough to a work surface. Drizzle 1 tablespoon ice water over any remaining smaller bits of dough in the bowl and knead again to bring it together. If the remaining dough is still too dry to come together, add more ice water in 1 tablespoon increments. Add to the dough on the work surface and press together into a single mass, incorporating any dry bits. Then pat the dough into a 1-inch-thick block. Divide the block into 4 pieces with a bench scraper or knife. Stack the pieces on top of one another, tucking any unincorporated dry bits in between the layers. Flatten the dough into a 3/4-inch-thick block. Repeat this process (cutting, stacking and flattening) three more times; this creates layers of butter in the dough that produces a wonderful flaky, almost puff pastry-like crust.
• Divide the dough in half and form into 1-inch-thick discs; wrap each tightly in plastic wrap. Refrigerate at least 3 hours or preferably overnight. The dough can be made 3 days ahead. Keep it refrigerated or freeze it for up to 3 months.
• To fill and assemble: Peel, core and slice the apples into 1/2-inch wedges. Toss the apples, brown sugar, flour, butter, lemon juice, cinnamon, salt, allspice and nutmeg in a large bowl. Let the fruit sit for 30 minutes to extract the juices.
• Meanwhile, soften one dough disc at room temperature for 5 minutes. Line a rimmed baking sheet with parchment paper. Lightly flour your work surface. Roll the dough out to 1/8-inch thick (about 16 inches in diameter). Transfer to the prepared baking sheet and refrigerate. Soften the second disc at room temperature for 5 minutes. Then roll it out to the same thickness and diameter as the first disc.
• Carefully transfer the second disc to a 9-inch pie dish. Lift the edges so the dough slumps down into the dish. Press the dough firmly against the sides and bottom of the dish. Trim the edges, leaving about a 1-inch overhang. Refrigerate for 5 minutes to firm up. Remove the first disc from the refrigerator and let it soften for 5 minutes.
• Arrange a rack in the center of the oven and preheat to 425 degrees F. Line another rimmed baking sheet with foil and place it on the center rack.
• Scrape the apple filling into the pie dish, creating a mound in the center. Beat the egg with 1 teaspoon water in a small bowl and brush the edges of the dough. Place the other disc over the filling. Trim the edges, leaving about a 1/2-inch overhang. Fold the bottom edge up and over the top edge; press together to seal. Crimp the edge and brush the top with egg wash. Sprinkle with the demerara sugar. Cut several vents in the top evenly spaced. Freeze the pie for 10 minutes.
• Put the pie dish on the preheated baking sheet. Bake for 5 minutes, and then reduce the heat to 375 degrees F. Continue to bake for 45 minutes, and then loosely tent with foil. Continue baking until the crust is a deep golden brown and the juices are thick and vigorously bubbling, 35 to 45 minutes longer. The juices will start to bubble at around 75 minutes, but they will thicken and bubble faster in the last 15 minutes; don't be tempted to pull it out until the bubbles are really going. (If using a clear pie dish, check underneath to make sure the bottom crust is evenly browned.) Transfer the pie to a wire rack and let it cool at least 4 hours before serving. (Yes, it smells amazing, and yes, people love warm pie. But if you don't give it time to set up properly, the filling will be runny when you cut into it.)

SCOTTISH APPLE ORANGE MARMALADE PIE

Steps:

• Set oven to 375 degrees, and set oven rack to bottom position).
• Roll out the bottom pastry, then line the 9-inch pie dish with bottom pastry, then place in refrigerator while mixing the apple mixture.
• In a bowl, mix together 1/2 cup plus 2 tablespoons white sugar, cookie crumbs, marmalade, raisins and orange zest.
• Spoon the filling into the pastry crust.
• Roll out the top pastry, and then place on top pressing the crust edges together to seal.
• Crimp edge decorativly (you can also flute the edges if desired).
• Cut a 1-inch hole in center of the top crust.
• In a small cup whisk together the whipping cream and 1 tablespoon sugar, then brush over top crust.
• Bake for about 45 minutes, or until crust is golden and fruit is bubbles thickly (you might want to place the pie on a baking sheet to catch any spills).
• Serve warm.

SCOTTISH APPLE PIE

Steps:

• Preheat oven to 375°F. Line 9-inch-diameter glass pie dish with 1 pie crust. Mix apples, 8 tablespoons sugar, cookie crumbs, marmalade, raisins, and orange peel in large bowl. Spoon filling into crust-lined dish. Top with remaining crust. Press crust edges together to seal; crimp edge decoratively. Cut 1-inch hole in center.
• Blend cream and 1 tablespoon sugar in small bowl; brush over crust. Bake pie until crust is golden and filling bubbles thickly, about 45 minutes. Serve warm.

APPLESCOTCH PIE

Steps:

• In 2-quart saucepan, mix apples, brown sugar, water and lemon juice. Heat to boiling; reduce heat. Cover and simmer 7 to 8 minutes or just until apples are tender. In small bowl, mix 1/4 cup flour, the granulated sugar and 3/4 teaspoon salt; stir into apple mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; remove from heat. Stir in vanilla and butter; cool.
• Heat oven to 425°F.
• In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Divide pastry in half; shape each half into flattened round surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Roll one round of pastry on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 9-inch glass pie plate. Fold one pastry circle into fourths and place in pie plate. Unfold pastry and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked.
• Spoon apple mixture into pastry-lined pie plate. Trim overhanging edge of bottom pastry 1/2 inch from rim pf pan. Roll other round of pastry. Fold top pastry into fourths and cut slits so steam can escape. Place pastry over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning; remove foil during last 15 minutes of baking.
• Bake 40 to 45 minutes or until crust is golden brown. Cool on wire rack at least 2 hours.

TRADITIONAL SCOTTISH RECIPES - APPLE BUTTERSCOTCH PIE

Steps:

• You can use a ready-prepared pastry flan case or make your own. I recommend Recipe #148258.(I would like to mention that on rampantscotland.com, most pie crust recipes are made with half lard, half butter. Seems to be another scottish touch, which I like).
• Peel and thinly slice the apples to fill the case completely.
• Beat together one egg and two tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt.
• Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
• Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk/mixer until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved.
• Spread the plum jam over the apples and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife.
• Bake for a further 20 minutes or so until the meringue is lightly golden.(watch kind of closely, I've burned meringues by following these directions excactly because ovens vary) Serve cold.