This is not just any cook book, oh no, this is a very special cook book… this is a cook book in which you can find on pages 16, 17, 18 and 19 my very own Special Apple Pie Recipe!
We have been published in a real cookbook; not just an e-book but an actual book that you can hold in your hands and physically turn the pages. I just love it!
As you can probably guess I am chuffed to bits over this.
The whole project started back in August. I received an email in which I was asked if I wanted to be published in a cook book. Hell yeah! Of course I wanted to have my recipe in a book. The big question was which recipe… in the end actually it wasn’t such a big question… from all the recipes we have covered I knew that my Mums Apple Pie was the one which deserved fame the most. For years it was a closely kept secret but once we “let cat out of the bag” there was nothing to hide anymore. The recipe was out there, so why not immortalize it in print in a lovely cook book from House of Fraser.
We re-wrote the recipe a little making it clearer and easier to follow. Then I had to bake one in order to shoot the “perfect” picture.
I think it worked.
The recipe reads well and the picture shows the pie in all its glory.
I feel very proud!
The whole book contains 14 recipes from UK bloggers; mostly cakes but who doesn’t love a good cake?
Just in case you had never heard about My Special Apple Pie Recipe before – here it is again – the new and upgraded version.
6 eggs – yolks with whites separated
250g of unsalted butter
350g of plain flour
250g of icing sugar
2 tea spoons of vanilla sugar
3 tea spoons of baking powder
1kg of apples
Cinnamon (to taste)
Mix the flour, baking powder, vanilla sugar and butter (ideally all ingredients should be at room temperature)
After the pastry starts to form add the six egg yolks, one at the time. Mix everything together until you are able to form a ball. Cover with cling film and pop into the fridge to rest.
Peel and core all the apples, using a grater shred them into small pieces. Once ready, put the apple shavings into a sieve to help get rid of any excess juice.
3. Preparation for meringue
Take a flat baking form – a roasting tin can be used if needed – grease the bottom and sides with some butter.
Remove your pastry from the fridge and split into two parts (¼ and ¾) – put the ¼ sized part back into the fridge for now; take the ¾ part, gently roll flat and place at the bottom of your greased baking form. Once ready cover the base with the shredded apples (make sure that they are not dripping with juice or you will end up with a soggy base, if necessary give them a squeeze with your hands before adding to the base). Sprinkle some cinnamon over the top of the apples. Now you are ready for the meringue part…
Put the six egg whites into a mixing bowl. Whisk or beat until firm. When soft peaks start to form begin to add the icing sugar slowly. Once all the sugar is added and you are able to form stiff peaks stop whisking and with a metal spoon place the mixture on top of your cinnamon apples.
Once you have meringue covering the top of your pie; take the final ¼ of leftover pastry; and again with a grater grate tiny pieces on top of the meringue.
Bake in the middle of a preheated oven at 220C, after 10 minutes reduce the temp to 180C and bake for a further 20 minutes Or until the meringue peaks have a nice light golden brown colour.
Once cooled, you can dust with a little bit of icing sugar to make it look even more amazing.
Have fun if you decide to bake it!