APPLE AND BRANDY PIE

with spelt pastry

Something sweet from me this week. APPLE AND BRANDY PIE, best served with a slosh of double cream.

Note: This post contains a lot of pictures which means it may appear clipped in an email. If you’re struggling to view it press VIEW IN BROWSER at the top right of the email and you’ll see it in one.

The truth is she got a bit burnt, I went for a peek at 30 mins and accidentally nudged the oven up by 40 degrees! But I served the pie and the pie was great and NO ONE EVEN NOTICED.

Most of the requests I get are for easy puddings or what to make for pudding if you are ‘bad at puddings’.

My answer is this.

No one is inherently bad at anything when it comes to cooking. It’s true that puddings and pastry in particular sometimes require a little more patience and time. There’s less room for interpretation then there is when cooking most savoury recipes but for the most part its confidence and practice. Trust your instinct. If the recipe says it takes an hour but you think its done at 45 mins, take it out. Ideally try not to turn the oven into a furnace by nudging the dial but if you do and it burns a little round the edges, don’t worry. A bit of char never hurt anyone and besides, if it looks too perfect people might not believe it was homemade.

I will always prefer home cooking over restaurant food and isn’t that one of the best things about home-cooked food. The charming imperfections that make it exactly what it is.

If you’re new here, scroll down to find the written recipe and scroll ALL the way down for the printable PDF where you’ll also find some MUSIC TO COOK TO. This one is for paid subscribers. If that’s you already, thank you!! Your support goes right back into my work developing recipes, shooting videos, and writing about all of it.

THE RECIPE

APPLE AND BRANDY PIE WITH SPELT PASTRY