A PIE FOR SHARING 

As a pie eating nation I thought making a homemade pie to give and share over Easter would be such a well received gift. 

Pies come in many forms, from fruit and vegetable fillings to all cuts of meat, some with puff pastry, some with shortcrust.  You can make a pie for one or you can make a large pie to share.  I remember enjoying a ‘family’ pie as they were often called and it would mostly be filled with meat and if we were lucky we would enjoy a fruit filled pie.  It is hard to be disappointed with anything encased in buttery pastry.

I have a collection of pie recipes for you to get adventurous with.  They use a variety of fillings and pastries which you can certainly make, however if you are pushed for time thankfully you can buy fantastic premade pastry.

Happy cooking and happy Easter.

WIND-FALL PIE

Wind-fall pie is my version of a fruit filled pie, with fruit I collected around my property and on my foraging walks. It is made with fruits the wind has kindly blown down for me to gather.  I used apples and plums but peaches, apricots, berries etc will work so well in this pie.  Once you have made this recipe, keep it close by so you can use it time and time again with all sorts of different fillings.  

A homemade fruit pie is really special, for many it will have such nostalgia connected to it. It will certainly be a cherished gift and one that will be enjoyed by many.

Preparation time - 60 minutes

Cooking time - 1 hour 10 minutes

Skill - medium

Serves - 8-10 

Ingredients

Pastry 

375g flour

Pinch salt

1 Tbsp sugar

225g butter, diced

75 - 100ml ice cold water (approx)

50 ml apple cider vinegar

filling

500g apples, peeled, cored and roughly chopped

400g plums, stones removed, roughly chopped

Zest 1 orange

Zest 1 lemon

150g sugar

½ tsp vanilla extract

Pinch ground cinnamon

30g cornflour

1 egg, lightly whisked 

1 Tbsp sugar

Method

Begin by making the pastry.  Place the flour, salt and sugar into the bowl of a food processor.  Pulse to combine.  Add the diced cold butter and blend until the mixture resembles coarse breadcrumbs.

Mix the apple cider vinegar with the ice cold water. With the food processor running slowly add half the water.  Stop and check the mixture, if too dry add a little more water until the dough starts to hold together.  It is very important not to over mix the mixture. If the dough holds together well, tip the mixture onto your workbench and bring it together.  Wrap and refrigerate for at least 30 minutes.

To make the fruit filling.  Place the prepared fruit, and zest in a medium saucepan, cover  and heat over a moderate heat until the fruit softens and releases their juices (10 minutes).

Mix the remaining ingredients together and add to the fruit.  Stir well to mix through, continue stirring until the mixture has thickened. Remove from the heat and cool completely.

Once the pastry has rested and the filling is cold you can now assemble the pie.

Cut the pastry in half and set aside one half for the top.

Roll out the pastry to comfortably fit a 20 - 22cm cm pie tin. Loosely let the dough fall into the tin (never stretch the dough) .  Press the pastry into the edges and up the sides of the dish.  Leaving any overhanging pastry at this stage.  Place in the fridge until needed.

Roll the remaining pastry to comfortably fit the top of your pie, allowing a little for over hanging.

To assemble and cook the pie. 

Preheat oven 190C

Spoon the cooled fruit filling into the pie base and spread evenly. 

Brush the edge of the pastry with the egg, lay over the top and press the edges to secure, crimp the edges with your fingers or press with a fork. Trim off excess. 

Brush the surface with egg wash and sprinkle over the sugar.

Using a sharp knife cut a few slits in the top to allow the steam to escape.

Bake on the lower rack of your oven (so the base cooks) for  20 minutes.

Reduce the oven to 170C and move the pie up a rack in the oven and cook for a further 40 minutes or until the pastry is golden brown.

Cool slightly before cutting.