I never make pie. I’m team cake all the way. However with tons of persistence from my pie-lover friend (this post is dedicated to you btw 😉 ), I decided that I should give it a go.
I thought that a Classic Apple Pie would be a great first pie to make and that it would perfectly accompany the cold winter approaching Mauritius.
Personally I have always felt likes pies and tarts were so complicated compared to baking cakes. Little did I know this could not be further from the truth, especially if you purchase the pastry ahead of time.
I prepared the short crust pastry using a recipe from BBC Good Food. From what I have read Short crust pastry is at its optimal when using a 2:1 ratio of flour to butter. I have followed this recipe several times and i’m happy with the results. The pastry was initially difficult to handle and easily crumbled but this may be because I had added too much flour.
Shortcrust Pastry Recipe from here: www.bbcgoodfood.com/recipes/2983/basic-shortcrust-pastry
- After making the shortcrust pastry, I roll it onto some clingfilm and pop it into the fridge for a couple of hours.
- I then remove to cool prior to making the filling (about an hour) and roll it flat on a floured surface. The pastry is then blind baked/ pre-baked for 10-15 minutes at 200 degrees celsius.
Edit: I made the same recipe once more and adjusted the ingredients to 300 grams of all-purpose flour and 150 grams of unsalted butter. I found that by adding a little more water, the pastry would come together easily
Apple Pie Filling Recipe:
- 4-5 apples, peeled and sliced
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 tsp lemon juice
- 1 tsp cinnamon powder
- Preheat the oven to 200 degrees Celsius
- Mix all the filling ingredients together
- Pour the mixture into the blind baked pastry
- Bake for 45-50 minutes or until pastry is a golden brown colour
- Remove to cool
Enjoy your delicious Apple Pie. Whats your favourite pie?
– The Cake Architect
Hope everyone had a fantastic New Year and may 2016 bring great things to us all!
I for one does not typically make new year resolutions because I can never stick to them. I’ve never met anybody who has been able to stick to theirs. If you have leave me a comment telling me how you did it! 😉
Anyway I was a little hesitant to post this for two reasons
- The pictures did not turn out that great
- The whipped cream that I bought somehow scrambled, I didn’t even over whisk it! If you know why leave me a comment below! 🙂
I guess thats why it took me a while to decide whether I will post it or not. I ended up deciding that I could do a review of the pastry. A recipe from renowned chef Paul Hollywood, I knew that the eclairs would turn out exceptional.
For the icing I mixed my knowledge of buttercream and royal icing to come up with this delicious glaze. If I could I would have eaten the whole bowl. No exaggeration.
Click here to go straight to Eclairs pastry recipe by Paul Hollywood
- 55g icing sugar
- 1 tbsp vanilla extract
- 1 tbsp milk
- 1 tbsp water
- 1 drop of food colouring (colour of your choice)
- Mix icing sugar, vanilla extract, water and milk until combined
- Add a drop of food colouring and mix until the colour.
Happy New Year to you all!
– The Cake Architect
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Summer has come to Mauritius and the heat is unbearable. This calls for a wonderful refreshing light drink: Lassi. The solution to all your heat problems :p
Okay, so this is such an easy drink to make and one of the most tasty drinks ever! It has only 3 ingredients Yoghurt, Sugar and Cumin. The yoghurt and sugar refreshes you and the cumin just adds a pop of flavour.
It is important to note that, the amount of sugar that I have mentioned in the recipe is according to my taste and can be adjusted. If you like your drinks extra cold, you can always add a few ice cubes. 🙂
Alright, lets get on to the recipe!
Ingredients: (makes 2 glasses, as shown in the images above)
- 300 ml Yoghurt
- 3 tbsp Granulated Sugar
- Pinch of Cumin
- Place all ingredients in a mixer
- Mix the ingredients until combined
- Serve and Enjoy!
– The Cake Architect 🙂