Apple crumble pie
For the crumble: For the filling
• 35g rolled oats 400g cooking apples,peeled,cored and quartered
• 35g wholemeal flour 50g sugar,to sweeten
• 20g caster sugar 1 tbs wate
• 35g margarine or butter
Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.
Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish.
Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.
Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.
• 35g rolled oats 400g cooking apples,peeled,cored and quartered
• 35g wholemeal flour 50g sugar,to sweeten
• 20g caster sugar 1 tbs wate
• 35g margarine or butter
Preheat the oven to 190°C/375°F/gas 5. Peel and core the apples, quarter and cut in to chunks.
Put the apples into a pan with the sugar and water. Cook over a low heat for 5 minutes and place in a small ovenproof dish.
Place the flour and oats in a bowl and mix well. Cut the margarine or butter into small cubes and add this to the oats and flour. Mix with your fingertips until it resembles an even crumb texture. Add the sugar and mix through.
Cover the fruit with the crumble mixture. Bake for approximately 20 minutes until the crumble is golden and the apple hot.
Rhubarb Pie
Ingredients
- 4 cups chopped rhubarb
- 1 1/3 cups white sugar
- 6 tablespoons all-purpose flour
- 1 tablespoon butter
- 1 recipe pastry for a 9 inch double crust pie
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Mint fudge pie
Ingredients:
- 9" pie shell 1/2 cup plus 1 tbsp flour 1/2 hot fudge ice cream topping
- 1/3 cup butter 1/2 tsp baking powder
- 1/4 cup cocoa powder 1 tsp vanilla
- 1 cup sugar 1 cup mint chocolate
- 2 eggs 2 cups mint chip ice cream
Prepare pie pastry and set aside.In heavy saucepan, combine butter with cocoa powder; melt over low heat. Add sugar and beat in eggs until combined. Then add flour, baking powder, and vanilla and stir until mixed. Stir in mint chocolate chips.
Pour brownie batter into pie shell. Bake at 350 degrees F for 25-35 minutes or until brownie mixture is set and edges of pie crust are golden. Cool completely.
Spoon mint chip ice cream into center of pie and drizzle with hot fudge topping. Freeze until ready to serve. Take out of freezer 20-30 minutes before serving time. Serves 8-10
Pour brownie batter into pie shell. Bake at 350 degrees F for 25-35 minutes or until brownie mixture is set and edges of pie crust are golden. Cool completely.
Spoon mint chip ice cream into center of pie and drizzle with hot fudge topping. Freeze until ready to serve. Take out of freezer 20-30 minutes before serving time. Serves 8-10