Friday, October 22, 2010

Windfall Apple Pie Pudding for Great Maine Apple Day October 23rd....yum!!!

 
Above you can see the apple trees my windfalls came from .......what's weird is that I realized today that both the red apples and the yellow apples both came from the same tree...the one on the left above...the red apples are growing on one side of the tree the yellow ones on the opposite...I have never seen this before!!
 Anyhow...once I had gotten over this bizarre fact I gathered myself some of the yellow windfalls and proceeded to avail myself of a delicious recipe called "Baked Apple Pudding" which I have renamed "Windfall Apple Pie Pudding". I began by roasting a whole bunch of the apples in the wood burning stove and then, when they had popped and were soft and fluffy and cool, I pushed them through a fine sieve. I ended up with about 3/4 cup/6 ozs of nice, dense apple pulp from 10 apples cut into quarters and cored...I roasted them in a little melted butter and a smattering of sugar for added flavour. You could perhaps use apple sauce for this dessert but it may be too watery....so at a pinch you could heat the sauce in a pan and stir continuously to dry it out a bit....maybe??

Windfall Apple Pie Pudding from "Good Things in England" by Florence White
A recipe that has been in the Randolph family of Wyndham since 1740!!

Piecrust...Pate Brisee by Martha
Pre-heat oven to 425F

1 1/4 cups/5ozs of white flour
2 tablespoons sugar
1 stick (4ozs) butter I always use salted, VERY cold
1/8 to 1/4 cup ice cold water
METHOD:
1. Sift the flour
2. Grate the butter into the flour.
3. Gently work butter into flour until it resembles coarse meal.
4. Add some of the water and test to see if it comes together, if not keep adding water until the dough will squush into a non-sticky ball.
5. Put into the fridge to rest for at least one hour.
6. Take the pastry out of the fridge, allow to warm a very little, roll out nice and thin, then line an 8" tart pie...preferably with a removable base, I used two small oval pie dishes instead of one large and they worked well. Put back in the fridge for about another 20 minutes til nice and cold...the colder the better...I have found the colder it is before baking the less the pie shell will shrink in cooking.

Pie Filling:
3/4 lb/ 6ozs apple pulp obtained as above
3 heaped tablespoons sugar
1 whole egg plus one yolk well whisked together
2ozs/ 1/2 stick salted butter
zest from one lemon
juice from 1/2 lemon
Grated nutmeg to finish

1. Add sugar to pulp.
2. Add lemon zest and juice and stir well.
3. Add eggs and mix.
4. Add melted butter and mix really well.
Pour into prepared pastry shell and bake for about 40 minutes at about 425F...the instructions in the recipe book were as follows "Bake in a good oven for 1/2 hour".....until your pie looks like the one below, below!! Directly beneath is the pie ready to go into the 'good' oven

 The pie turned out REALLY well...it tastes somewhat like a lemon meringue pie with added apple sauce and its kinda like a pumpkin pie with no pumpkin!!

Some more Fall/Autumn Maine colour for you all to enjoy....
 Dried Pee Gee Hydrangeas.....

and a leafy lane...

 ...more glowing beauty...again in Grove Cemetery, Belfast
...and also in a cemetery on the back lanes

Happy Baking and Happy Great Maine Apple Day...use your windfalls well!!
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