So my family and I visited some dear family friends last time I was in Sydney, and our friend (who is a Serious Cook) made this gorgeous apple pie. I’m not usually much of a fruit-in-stuff fan (I like fruit out of the fruit bowl, not cooked in things), but this was so yummy that The Book Accumulator and I both got the recipe and I had a go at making it a few weekends back!
When I say making it, I mean:
– making the pastry
– making the crème patissière (custard, to us mortals) filling
-putting it all together.
The former two parts of that are distinctly non-trivial, and involve lots of egg separation, milk boiling (which I found weird – I thought you should never boil milk…), pastry-resting…
I came to rolling out the pastry and had very strong memories of the Peter Rabbit books – I’m sure there’s a nasty woman who’s always threatening the mice (?) with her rolling pin. Fortunately I’ve not had to intimidate a rodent with mine.
So this is what it looked like before the apples went on:
It was extremely yummy, particularly so when eaten baking hot with a good dollop of ice cream (who am I kidding. Several scoops of ice cream. More like “ice cream, with apple tart”). Unfortunately our microwave chose to explode Tuesday before last (3 days after the baking extravaganza) and I was so taken aback by this that I forgot I could heat this in the oven… and ended up throwing out a fair bit of it as there was so much milk and egg involved, I didn’t think it was safe to keep for more than 4 days.
Now I have a new microwave and will be making this again soon!