Ad // Baking is one of my favourite ways to spend a rainy day. I always find the process so relaxing, and the reward at the finish line is always a delicious one. Pink Lady ® Apples have been my favourite for as long as I can remember. When they invited me to collaborate with them on this project, I jumped at the chance! This project, Pink Cooks, is to promote a Pink Lady ® casting call across Europe. Participants are invited to tell about their story and favourite recipe using Pink Lady Apples to be in with a chance of winning a professional photo shoot of your recipe, having your recipe published in future Pink Lady ® packs, and an incredible feast in the Pink Lady ® orchard! Make sure to get entering! (The competition ends on March 20th.)
Aside from how fabulous their apples taste, you might not be aware about how sustainable Pink Lady ® is as a brand. A few of their commitments are:
- They use every single apple, minimising waste. Apples that do not meet the various specifications for an on-shelf apple are used in the food processing industry for high-quality products such as juice, apple sauce and more. Apples deemed unfit for human consumption are used for animal feed, compost or fertiliser.
- Pink Lady ® works closely with professional beekeepers on The Bee Pink Project which helps to protect bees.
- They operate under a fair model. Their producers, veritable craftsmen and women of a quality product, are justly rewarded for their work.
It makes me so happy to see this from Pink Lady ®! Now, on to the recipe…
The below is a Donal Skehan recipe that I’ve put my own twist on.
You can use shop bought shortcrust pastry if you like or if you want to make it yourself, here is what you need:
- 250g of flour
- 125g of butter
- 6 tbsp of water
- To make the pastry, sift the flour into a large mixing bowl and add the butter. Using your fingers, mix together until the mixture resembles breadcrumbs.
- Add about 6 tbsp cold water – 1 tbsp at a time – to bind the mixture into a ball. Then wrap it in cling film and leave to chill in the fridge while you prepare the apples, or for 30 mins if you have time.
For the filling:
- 6 Pink Lady ® apples, roughly chopped
- 1 tbsp of sugar
- 1 tsp of cinnamon
- 1 egg to glaze the top of the pie
- Core the apples, then cut roughly into even-sized chunks so they all cook in the same amount of time.
- Cut the pastry in half. Roll out one half of the pastry on a floured work surface until it is large enough to cover the pie dish. Using the rolling pin, carefully lift the pastry and lay it over pie dish. Carefully trim off the excess pastry (this can be rerolled and cut into shapes to decorate the pie crust if you like)
- Put the apples into the pie dish, and sprinkle the sugar and cinnamon over them, leaving about a teaspoon behind.
- Roll out the second half of the pastry and lay it on top of the apple mixture. Trim the excess and then press the pastry edges onto the dish to create a seal. You can use water to help the seal too.
- Bake the pie for about 45 minutes at 180C.
Take a large handful of pecans and fry in two tablespoons of maple syrup until they have caramelised. Serve with a slice of pie and some freshly whipped cream.