Cakes & Bakes: Spiced apple & sultana pie

Home-made spiced apple sultana pie | H is for Home

We’re coming to the end of British Pie Week so we’re getting involved again and making a pie.

Sliced ball of shortcrust pastry

At the mere mention of the word ‘pie’ we usually get involved – any excuse! Yes, the saying may go, “As American as apple pie”, but we’re famous for our apples here in Blighty – and have no doubt been using them in pies for centuries.

Peeled, cored and chopped apples

We’ve rustled up a spiced apple & sultana pie for our Cakes & Bakes post… it’s quite a comforting, wintery version of the simple classic.

Saucepan of chopped apples and Muscovado sugar

Crisp, buttery pastry with a soft, warm, cinnamon-infused fruity filling… and finished off with thick, cold cream of course.

Trimmed shortcrust pastry pie base

You might have a bit of pastry left over – if you do, don’t just bin it, use cutters to turn it into shapes or letters to adorn the top.

Home-made spiced apple sultana pie top

The perfect, celebratory Pie Week pie!

Lemon & poppy seed loaf
Serves 8
For the loaf
  1. 115g/4oz butter, softened
  2. 225g/8oz caster sugar
  3. 3 eggs, separated
  4. 185g/6⅔oz plain flour
  5. ½tsp baking powder
  6. ½tsp bicarbonate of soda
  7. pinch salt
  8. 1tbs poppy seeds
  9. 85g/3fl oz buttermilk
  10. juice of 1 lemon
  11. zest of 2 lemons
For the glaze
  1. 1½tbs icing sugar
  2. juice of half a lemon
  3. ½tbs granulated sugar
  4. pinch of lemon zestLemon & poppy seed loaf ingredients
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
Instructions
  1. Preheat the oven to 175ºC/350ºF/gas mark 4
  2. Grease a 900g/2lb loaf tin
For the loaf
  1. In a large mixing bowl, cream the butter & caster sugar until light & fluffy
  2. Mix in the egg yolks
  3. In a medium-sized mixing bowl, sift the flour, baking powder, bicarbonate of soda and salt
  4. Mix in the poppy seeds
  5. In a measuring jug, add the buttermilk, lemon juice and lemon zest (reserve a pinch of the zest for the glaze)
  6. Add the dry, flour mixture to the butter/sugar/egg mixture in two batches; interspersing it with adding the buttermilk & lemon mixture
  7. Whisk the egg whites into stiff peaks before folding into the mixture
  8. Spoon the mixture into the greased loaf tin and bake on the lowest shelf for 40-50 minutes or until an inserted skewer comes away clean.. If the top of the loaf begins to get too brown, cover with tin foil
  9. Whilst the cake is cooking, make the glaze.
  10. Add the lemon juice & icing sugar to a small measuring jug and stir until any lumps have been removed. Set aside
  11. In a small bowl, add the granulated sugar & lemon zest and with your fingers using a crumbing motion. Set aside
  12. Once cooked, remove the cake from the oven and allow to cool in the tin
  13. Whilst still warm and using a pastry brush, spread the lemon juice & icing sugar glaze uniformly over the top
  14. Once completely cool, remove the cake from the tin a place on a cake plate
  15. Sprinkle the granulated sugar & lemon zest mixture over the top of the glazed cake
  16. It's now ready to serve!
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Cakes & Bakes: Cumin-spiced pumpkin chickpea pies

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Home-made cumin-spiced pumpkin chickpea pies | H is for Home

There were a couple of culinary firsts for me this week.

burying egg with egg shell when making hot water pastry

Firstly, I made a vegetarian hot water pastry, based on one I found in my Pie cookbook.

melting butter and suet in hot water

Instead of using lard, I used a bit of vegetarian suet.

making hot water pastry in a mixer

I’ve never, ever eaten a pork pie (I’ve been vegetarian since the eighties). I had to ask Justin if my pastry was anything like it is meant to be… seeing as he eats this kind of raised pie on a regular basis. In fact he eats pork pie every Thursday without fail – sharing it with Fudge on their walks after an early flea market forage.

rolling hot water pastry in cling film before putting it in the fridge

My other first was cumin-spiced pumpkin & chickpea pies.

lining pie tray with parchment paper

We bought a pumpkin at Halloween so I was looking for a new way of using it.

slicing hot water pastry

I’m not a huge fan of pumpkin pie. Granted, I’ve only had it the once, but it didn’t leave fond memories.

frying off chopped onions an cumin seeds

I much prefer these squash type vegetables savoury rather than sweet.

pumpkin and chickpea pie filling

It certainly makes a good substantial filling for this type of pie – great flavour too with the addition of the very complimentary curry spices.

adding filling to pumpkin and chickpea pies and putting on lids

This recipe makes quite a few, small pies. If like us you’re only likely to eat a few at a time, they can be frozen both before and once cooked.

cooked pumpkin and chickpea pies cooling on a wire rack

They’re the perfect little autumn pies!

Hokkaido milk bread
For the tangzhong
  1. 50g strong bread flour
  2. 250ml milk
For the dough
  1. 50ml double or whipping cream
  2. 55ml milk
  3. 2 eggs
  4. 540g strong bread flour
  5. 85g caster sugar
  6. 8g salt
  7. 10g powered milk
  8. 11g instant dried yeast
  9. 185g tangzhong
  10. 50g butter, softenedHokkaido milk bread ingredients
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If you don’t have Buy Me a Pie! app installed you’ll see the list with ingredients right after downloading it
To make the tangzhong
  1. Add the 50g flour and 250ml milk to a medium-sized saucepan and mix with a whisk until there are no lumps
  2. Heat over a low-medium heat, stirring constantly. After a couple of minutes (and when it reaches the magic 65ºC) you'll notice the mixture thickening. Lower the heat and continue to stir until the tangzhong begins to come away from the sides & bottom of the saucepan and begins to form low peaks when you lift the whisk
  3. Put the tangzhong into a bowl, cover with cling film and allow to cool while you make the dough
To make the bread
  1. In a mixing bowl (I used my Kenwood mixer as there's a lot of kneading involved!) add the cream, milk and eggs and combine for a few seconds
  2. Add the flour, sugar, powdered milk, yeast and tangzhong and, using the dough hook, mix for 3 minutes on a low setting
  3. Add the softened butter and salt and mix for a further 10-15 minutes, again on a low setting
  4. Remove the dough hook, quickly form the dough into a ball, cover the bowl with clingfilm and allow to prove in a warm place until doubled in size (45-60 minutes)
  5. Grease 2 small bread tins
  6. Put the dough on a floured work surface, divide into quarters, form each piece into a ball, put them on to a floured oven tray, cover loosely with clingfilm and leave to relax in a warm place for 20 minutes
  7. On the floured work surface, one by one, roll each ball into a rectangle using a rolling pin
  8. Fold each rectangle of dough into ⅓s along the long sides, turn over so the overlap is on the underside and re-roll into a rectangle
  9. Roll up each rectangle along the long end and put into a baking tin with the end of the roll facing down to stop unravelling
  10. Cover the pans loosely with clingfilm and leave in a warm place for the 2nd prove for 45-60 minutes
  11. Preheat the oven to 175ºC
  12. Once proved, brush the top of each loaf with egg wash and bake for 35-45 minutes
  13. Allow to cool on a wire rack before eating
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Adapted from 65ºC Bread Doctor
H is for Home Harbinger http://hisforhomeblog.com/