We’re coming to the end of British Pie Week so we’re getting involved again and making a pie.
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.
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.
Crisp, buttery pastry with a soft, warm, cinnamon-infused fruity filling… and finished off with thick, cold cream of course.
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.
The perfect, celebratory Pie Week pie!
- 115g/4oz butter, softened
- 225g/8oz caster sugar
- 3 eggs, separated
- 185g/6⅔oz plain flour
- ½tsp baking powder
- ½tsp bicarbonate of soda
- pinch salt
- 1tbs poppy seeds
- 85g/3fl oz buttermilk
- juice of 1 lemon
- zest of 2 lemons
- 1½tbs icing sugar
- juice of half a lemon
- ½tbs granulated sugar
- pinch of lemon zest
- Preheat the oven to 175ºC/350ºF/gas mark 4
- Grease a 900g/2lb loaf tin
- In a large mixing bowl, cream the butter & caster sugar until light & fluffy
- Mix in the egg yolks
- In a medium-sized mixing bowl, sift the flour, baking powder, bicarbonate of soda and salt
- Mix in the poppy seeds
- In a measuring jug, add the buttermilk, lemon juice and lemon zest (reserve a pinch of the zest for the glaze)
- Add the dry, flour mixture to the butter/sugar/egg mixture in two batches; interspersing it with adding the buttermilk & lemon mixture
- Whisk the egg whites into stiff peaks before folding into the mixture
- 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
- Whilst the cake is cooking, make the glaze.
- Add the lemon juice & icing sugar to a small measuring jug and stir until any lumps have been removed. Set aside
- In a small bowl, add the granulated sugar & lemon zest and with your fingers using a crumbing motion. Set aside
- Once cooked, remove the cake from the oven and allow to cool in the tin
- Whilst still warm and using a pastry brush, spread the lemon juice & icing sugar glaze uniformly over the top
- Once completely cool, remove the cake from the tin a place on a cake plate
- Sprinkle the granulated sugar & lemon zest mixture over the top of the glazed cake
- It's now ready to serve!
Should I go sweet or savoury? Short or puff pastry? Filled, top-crust or two-crust? Decisions, decisions, decisions!
Whichever I end up choosing, a home-made pie is probably the best comfort food on the planet!
Last week was actually British Pie Week so, being big pie fans chez H is for Home, we just had to get involved! We went for the vegetarian variety and decided upon a local, Lancashire favourite – butter pie.
It’s my meal of choice when we get a take away from Grandma Pollard’s, our local chippy. It’s a very humble pie – 😉 – the filling consists of few, very affordable ingredients – potatoes, onions and of course lashings of butter. There are free-to-pick herbs planted all around Todmorden courtesy of Incredible Edible, so we added a bit of fresh thyme too. I’ve not made it before but it proved a very quick & easy dish… and utterly, butterly delicious!
It’s a real celebration of simple ingredients. We served it with stir fried greens, drizzled with a little balsamic vinegar – pickled cabbage is another traditional accompaniment.