As I am in the Apple Kingdom (Äppelriket på Österlen) right now I thought it was a good idea to write about my apple pie. For this recipe I prefer a sour apple that is a little soft, as they often melt in the oven. If this would be an Apple Tart I would choose a firmer apple. When I am home in the east village I usually buy mackintosh, wish I think works fine. In the apple kingdom they have many kinds of apples (ofcourse) and the best kinds are what they call food apples (matäpplen). This time I tried Gravenstein. I am not sure I really can call that a food apple. But it has the sourness and softness that I like.
juice of a lemon
3-5 tablespoons rum
100 gram (3.5 oz) butter
6-7 table spoons sucanat
200 ml (0.85 cups) flour
75 ml (0.3 cups) walnuts or almond
Peel the apples and slice them thin. Cover the bottom of a greased baking tin with the apples. Soak the apples with the rum. Mix the flour with butter, chopped walnuts and sucanat. Squeeze some lemon juice over the dough and mix it. As I never really follow a specific recipe when I make my apple pie it could be necessary to add some more of the ingredients. The crust should be sticky and the taste should be sweet with a nice touch of sour lemon. Let it rest a little in the fridge. Flatten some of the sticky crust out in your hand and place it over the apples. Repeat until all the apples are covered. Bake the pie in the oven at 200°C (400F) until the apples are melted and the crust has started to get firmer and got some color. Serve warm with some whipped cream.
We needed to defrost the freezer so I had to do something with the frozen strawberries I had kept for autumn treats…
75 g butter (ca 0.2 lb)
3-5 tablespoons sucanat
100-150 ml (0.4-0.6 cups) flour
75 ml (0.3 cups) almonds
Mix all the ingredients in one bowl. Add more flour or sucanat if you want. I prefer the crust to be greasy. It’s already fat anyway so why make it dry and boring! The sweetness depends on the fruit. If the strawberries are sour, use more sugar and vice versa. I like the contrast between sour and sweet.
Take about 1/2 liter (2 cups) strawberries and if necessary cut them into smaller pieces. Fill the bottom of a baking tin with the strawberries and divide the crust over them.
Bake the pie at 200°C (400F) until it’s done or the top has become a little brown. Serve a little warm with vanilla icecream!
This cheese pie is made after being inspired by my former neighbor Inger’s great pies. I just had to do my own version as we don’t see each other often enough any more. The pie is great to do when you have some old blue cheese left over that is too ripe to eat by it self.
300 ml milk
salt and pepper
75 g (2.6 ounces) butter
flour 300 ml (1 ¼ cup) white flour
Mix the dough together and let it rest for a while in the fridge. Spread it on a round dish and poke at it with a fork. Pre bake the shell with pie-weights for about 10 min at 200°C (392 F). Remove the pie weights and keep baking the pie shell for about 5 minutes. Let cool.
Mix the eggs and milk together in a blender. Add the blue cheese to your own taste. It often tastes more intense before it’s baked so don’t be afraid to add a little too much. Blend it to make a smooth filling and poor the filling into the pre baked shell. Add the chopped walnuts and bake the pie until the filling is firm.
I serve my cheese pie with a salad and some red whine.