Pumpkin Spice Apple Pie

18 October 2015


Autumn is always in-my-comfort-zone time for me. 

You know how the dreaded bikini-body season is over and the wrap me up into a squidgy ball of layers season has begun. My kitchen gets stocked up with lovely, hearty flavours. Spices, sweet and savoury begin to appear on my shelves and using just a smidgen of some of them propels my senses into a world of longer nights, cozy fires and hearty suppers.

You don't get that in bikini season. Bikini season (that 3 days of sun between April and August!!) shuns you for liking cream or meringue, or, or um... cream with meringue. Bikini season really sucks. It's why I try to ignore it.. and it's why I stick to shoes! Shoes and I, we got a thing. Shoes will never make my bum look fat! And as for Autumn shoes.. well you've got boots.. and pudgy, squidgy toes in warm toasty socks to fill those boots. It's the best season. 

The American's have this thing called Fall.. It's like our Autumn, but not really. They are consumed by pumpkins and changing leaves and taking pictures of beautifully decorated porches with rich harvests. I guess because they get more than the one and a half seasons we get.. they celebrate them all. 

It makes me so jealous. 

But they do share their ideas with us, so that's always nice! And they have this thing called "Pumpkin Spice" and it comes out in Fall. If Autumn has a smell.. this is it. If Autumn has a taste this is it. And best of all, it's super simple to make yourself. Not to mention cost effective. 




Pumpkin Spice

3 tbsp cinnamon
2 tsp ground ginger
2 tsp nutmeg
1 1/2 tsp mixed spice
1 1/2 tsp ground cloves

Add the above spices into a jar and mix. It's that simple. I use a twist cap kilner jar and it makes about about half a jar full. Use the pumpkin spice as required in your recipe.



 All Butter Short Crust 

240g plain flour
50g icing sugar
150g diced cold butter (+ a little extra for greasing)
1 large egg

Preheat your oven to 180C, 350F or gas mark 4.
Put the flour, butter and icing sugar into a food processor and blitz until looks like breadcrumbs.
Crack in the egg and bring together until a soft ball forms.
Wrap in clingfilm, pat down and leave in fridge for 30 mins.
Grease up a 9/10 inch round pie dish.
When it comes out of the fridge, split into two balls, one slightly larger than the other and roll out. 

Pop the larger circle into your pie dish and then if you are so inclined blind bake the pastry case bottom using pastry beads in a pre-heated oven for about 10- 15 minutes.


Apple Pie

6 large Bramley's fit my 10 inch dish. Skin the apples completely and then just chop them into however you feel... I like to do a rough slice and just keep slicing through the apple until I reach the inner core.

50g white sugar
60g brown sugar (I used demerara)
1 tablespoon pumpkin spice

Fill the pastry case with the apples and top with the remaining pastry. Bake for about 30-40 minutes, depending on your oven and minding the top doesn't get too brown. Allow to cool slightly on a wire tray upon taking it out of the oven.

Serve as you see fit.. or save it all for yourself. 





Tell me... What does your Autumn taste like?




2 comments:

  1. As Irish as apple pie? This looks so yummy Hazel!! Love your combo of pumpkin spice ... this is pretty much what I would put into a pumpkin pie. I never buy the premade pumpkin spice it always feels like cheating. Adding these spices to apple pie sounds good to me!
    Wendy

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  2. Ooh that sure looks good Hazel! I adore all of those spices, I shall have to get them mixed together and make your apple pie.
    Angela x
    Only Crumbs Remain

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