Homemade Egg Noodles - Easy and Delicious

If you have a pasta machine you know how delicious fresh, homemade egg noodles taste.  If you do not have a pasta machine you can still easily make homemade noodles.

I use a food processor to mix the dough but you can also make it by hand and simply knead it a bit on the counter or a floured board. 

An important tip is to make sure you give the dough time to rest.  This relaxation time helps the dough to roll out easier and seems to make a nicer pasta.

The ingredients are simple and you can dry them for a few minutes, an hour or dry them over a broom stick and cook them at a later time.

Ingredients:

1-1/2 cups flour - I use winter wheat as it is softer - This can be found as 'Bread Flour' in supermarkets
1 tsp salt
3 eggs
A tiny bit of water, if necessary

Additional flour for kneading and rolling out

Method:

If you use a food processor to mix the dough, just dump everything in and turn it on.  Process until the dough forms a ball that sticks together.  If necessary, add a few drops of water until this happens.

If you are using a bowl, mix the flour and salt together and make a well in the middle.  Crack and check the eggs and put them in the well.  Stir with a spoon until well blended.  At this point, if the dough is too dry, add droplets of water until it begins to form a ball and cleans the side of the bowl.  Turn out onto a lightly floured board or the counter and knead until the dough is soft but not too sticky.

Wrap the dough and chill it for at least 30 minutes and up to overnight.

On a lightly floured surface roll out the dough to the desired thickness (anywhere from 1/4 inch to paper thin). Be sure to rotate or otherwise move the dough between each pass of the rolling pin to keep the dough from sticking to the work surface. Sprinkle everything with flour as necessary to keep the dough from sticking.

Cut the dough with a sharp knife or even a pizza cutter.  They can be as wide or narrow as you like.  Allow them to dry until you are ready to cook them.  I have used baking racks but mostly I hang them over a dowel or broomstick.  Most like to cut their noodles perfectly but as you can see by the photo at the top, my little granddaughter prefers her free form method.

Boil the noodles in salted water or broth until tender to the bite - the timing will depend on how thick the noodles have been rolled - usually between 10-15 minutes.  Enjoy!

Pomegranate Jelly

Pomegranate jelly is incredibly special.  It is both tangy and sweet and has the colour of a jewel when in a pretty jar.
I traditionally make this after Rosh Ha'shana when pomegranates are abundant.

There are a couple of ways to get the juice - you can use a colander and squeeze out the juice of a gazillion ripe pomegranates or you can cheat a bit like Chloe and I did and purchase a jar of pure pomegranate juice - check the label - often it will say pomegranate juice on the front but really be apple juice with pomegranate in it - get the pure stuff in a kosher shop - We found ours for about $4 but as we could not find an abundance of ripe fruit this year, it worked well.
Normally, cracking and then cooking down the fruit, then running it through a food colander and then squeezing the juice out through several layers of cheesecloth is the way it is done.  If you can find excellent quality and very inexpensive or free pomegranates then I believe it is worth the work.


Ingredients:
4 cups pomegranate juice (We used a 32 ounce jar of pure juice and got eight half-pints of jelly)
1/4 cup lemon juice
1 package powdered pectin
5 cups white cane sugar
1 tsp plain oil (like crisco, vegetable, etc)

Equipment: Heavy bottomed pot
Spoon
8 or 9 4oz Jelly jars, lids and rings
sterilised funnel to help with the filling of the jars
Paper towel to help wipe mouths of jars clean in case you spill
TIMER
Ladle to help pour jelly into jars

Method:

Prepare half-pint or jelly sized canning jars according to manufactures instructions.  I usually wash them in hot, soapy water, rinse well and then heat, upside-down, in a large flat-bottomed pan.  I put the clean self-sealing lids in a pan of water and allow to simmer.  Watch that these don't boil dry. 

Follow directions in the powdered pectin recipe or do the following;


Put the pomegranate juice and lemon juice in a heavy bottomed pan. Add the entire package of powdered pectin. Stir until it is COMPLETELY dissolved. It might look a bit cloudy but that will disappear with the boiling.

Measure into a bowl the 5 cups of sugar. Set to the side of where you will be cooking.

Get all your equipment ready and then begin heating up the juice/pectin mixture. One it is just near to boiling, carefully pour in the sugar. Stir in well and begin heating so it will boil.
This is the time you should add the OIL - it helps the jelly not to foam up - really nice trick.

Stir constantly until the jelly gets to a full boil and begin timing - A full rolling boil is when even with stirring, the bubbles do not disappear - Stir constantly at a full boil for 2 minutes - use a timer for this.

Once the 2 minutes are up, turn off the heat and begin ladling the jelly into the jars, putting on the lids and then the rings. It will appear to be liquid but the next day you will see that your jelly has completely set and is the clear, bright colour of a ruby. Tangy/sweet and so special

Enjoy!

K (P)

Apple Butter - Regular and Cinnamon Red Hots

This is an easy and delicious way to use up a bounty of fall apples from the orchard or your local fruit stand.  I am making some with the cinnamon candies and some without.  Enjoy!

Wash and quarter apples. Discard any that are infested.

In a large stock pot add the prepared apples along with enough water or apple cider or apple juice to keep from scorching and cook the apples until they are soft.  Stir frequently.

If you may get distracted or need to leave the house for the day, you can also cook the apples down using a crock pot or slow cooker.  I have personally never tried this method but I do know a few people that make applesauce this way.

Cool apples completely! 

Push cooled apples through a colander to make applesauce. Return to large stock pot.

To make apple butter:

For every 16 cups of applesauce add
8 cups sugar
3 t. cinnamon
3/4 t. ground cloves
1/2 t. allspice (if you have it - good but not necessary)
1/2 c. Red Hots™   candy - The Red Hots are optional, but they do give the apple butter a pretty colour and enhance the flavour.
If if the apples are very sweet add about 1/4 cup apple cider vinegar  

SLOWLY Cook this mixture down, uncovered until thick enough to spread.
This could take 1 1/2-2 1/2 hours, depending on how much you are making. Stir frequently to prevent scorching.

Prepare pint,  half-pint or jelly sized canning jars according to manufactures instructions.  I usually wash them in hot, soapy water, rinse well and then heat, upside-down, in a large flat-bottomed pan.  I put the clean self-sealing lids in a pan of water and allow to simmer.  Watch that these don't boil dry. 
                             
Pour into 1/2 pint or pint jars, leaving 1/4" headspace, and seal. Process 10 minutes in a boiling-water canner.

Balsamic Vinaigrette - Easy, Delicious Salad Dressing

My dear sweet friend Elizabeth, from Nothing But An Apron On and her husband graced my Shabbat day table with a surprise visit.  I had prepared a salmon quiche and Elizabeth threw together a salad with the most amazing Balsamic Vinaigrette dressing that she had purchased from a roadside stand.  I could not get the taste of that salad, complete with an abundance of freshly picked multi-coloured cherry tomatoes, out of my mind.

I have come up with this dressing and it is as close as I can get to the taste.  When Elizabeth tries it out, any adjustments will be updated here.

Note:  Good quality Balsamic Vinegar is naturally sweet.  You should adjust the added brown sugar after tasting.  You may need less sugar so use half the suggested amount first, then add if you feel the dressing needs more.  I used "Balsamic Vinegar of Modena" as it is one of the few excellent quality Balsamic vinegars that are Kosher here in Australia.

Enjoy!


1/4 cup balsamic vinegar - use the best quality you can get
2 teaspoons dark brown sugar, optional*
1 tablespoon garlic, pressed or smashed up
salt
freshly cracked black pepper

3/4 cup good quality olive oil

Shake or whisk the above all together. Taste and adjust salt/pepper.

Prepare for a taste sensation!

This salad dressing will keep for days - remove it from the refrigerator and allow to come to room temperature before using as the olive oil will slightly solidify.  I have successfully halved this recipe.

Whole Wheat Bread with Walnuts and Raisins - savoury

  The recipe below can be made using milk or a milk substitute - I prefer to use soy or oat milk and oil instead of butter or margarine.  Excellent as sandwich bread or when used for toast.

If you use the 'dough only' cycle on a bread machine, divide the recipe in half  but use the same amount of yeast.  I have a heavy-duty mixer that does all the hard work for me but this recipe can also be made by hand.

1 Cup (240ml) warm water (110°F/43°C)
1 Cup (240ml) warm milk alternative - soy, oat, rice, almond
2 Tbsp sugar
1 Tbsp dry yeast (or one package active dry yeast)

Place the ingredients above in a bowl and allow this to sit for a few minutes until you see it begin to foam.

Add to the above mixture:
 
3 Tbsp oil, margarine (or oil)
2 Cups coarsely chopped walnuts - I just break them up a bit
1-1/2 Cups raisins or sultanas
1 Tbsp salt
1 tsp ground black pepper - really - this gives the bread a deeper flavour
1/2 Cup cornmeal or polenta - I use polenta as there is no cornmeal here in Australia
1 egg (optional, but seems to keep the loaf fresh for a longer time)

Give this a good stir and then add:

2 Cups whole wheat flour
2-1/2 - 3 Cups bread flour - bread flour is superior as it is made from soft winter wheat

Knead this mixture for 3 minutes.  Let it rest, lightly covered for 5-10 minutes.  Begin to knead again until it is smooth and elastic.  You may need to add a bit more bread flour if it seems 'sticky'  The final kneading should take about 10 minutes.

Oil a large bowl.  Place the dough into the bowl, turning once so the entire surface is coated.  Cover with plastic wrap and let rise until double.  In winter when it is chilly, I mix bread dough up the night before I will be baking - if the house is cool it seems to take longer, especially with whole grain dough.

When the dough has risen, punch it down, removed from the bowl, divide in half and shape.  Two loaf pans may be used or the dough can be formed into free-formed loaves. 

To prepare the pan(s) - line pan with baking paper.  Using a brush, oil the baking paper and sprinkle with 1 Tbsp cornmeal or polenta per loaf - this gives the bottom of the loaves a nice crunch and prevents sticking.

Cover with plastic wrap or a clean tea-towel.  Allow to rise until double in size - about one hour (longer if your kitchen is cool)

Heat oven to 350°F/175°C.

Nearly Ready to Bake

Bake until the bread is well-browned and sounds hollow when you give it a tap - this should take about 35-45 minutes.

Turn out onto a wire rack and remove baking paper if it is still attached.  Allow to cool on the rack before slicing.

K (P)

This Challah is Baked!

Handy Metric to Imperial cooking conversion chart

Homemade English Muffins

Ingredients:
1 T. dry active yeast dissolved in 1/2 C. tepid water
2 T. instant mashed potatoes softened in 1/2 C. boiling water
1 C. cold milk/milk substitute, plus driblets of water, if needed
2 1/2 C. flour baking flour 3-quart mixing bowl

*To be added after first rise:
1 1/2 t. salt dissolved in 3 T. tepid water

2 to 3 T. butter/margarine/oil, (softened if using butter or margarine)

Method:Into the instant potatoes, beat the cold milk/milk substitute and stir it along with the dissolved yeast into the flour.
Beat vigorously for a minute or so with a wooden spoon to make a smooth, loose thick batter, heavier than the usual pancake batter, but not at all like conventional bread dough. (Beat in driblets of water if batter is stiff rather than loose)

Cover with plastic wrap and let rise, preferably at room temperature until batter has risen and large bubbles appear in the surface (usually about 1 1/2 hours, depending upon the temperature of the room).

Stir the batter down, then beat in the salt and water, beating vigorously for a minute. Cover and let rise until bubbles again appear in the surface-- about 1 hour (or overnight!) at room temperature.

Brush insides of English muffin rings (or tuna cans about 3" in diameter with tops and bottoms removed) generously with butter/oil.

Butter/oil surface of griddle or frying pan lightly and set over moderate heat. When drops of water placed on the pan surface begin to dance, the heat is about right.

Spoon or scoop batter into the ring--batter should be about 3/8" thick. Cook the muffins slowly on one side until bubbles pierce through the top surface and until almost the entire top changes from a wet ivory white to a dryish gray colour; this will take 6 to 8 minutes or more, depending on the heat (regulate heat so that the bottoms of the muffins do not colour more than a medium or pale brown).

Turn the muffin rings over on the griddle and lift the ring away from the muffin. Continue cooking the second side until lightly browned and dry (probably less than 1 minute).

Cool the muffins on a rack. Once cool, split in half horizontally with a table fork.

Toast under your broiler as these fresh ones are moister than the ones from the supermarket or bakery.

The batter can be mixed up the evening before use and the muffins can then be baked in the morning.
K (D) or (P)

Matbucha - Morrocan Bell Pepper and Tomato Dip

Ingredients:
    2 lbs tomatoes **
    1 lb red bell pepper
    3 garlic cloves, quartered
    3 dried chillies (optional)  A jalapeño or two will also work!
    1 1/2 teaspoons hot paprika
    1/3 cup olive oil
    1 teaspoon salt

Method:
Place bell peppers on a cookie sheet and roast in the oven at 350°F until the skins have browned.

Cut out cores of tomatoes. Submerge tomatoes in boiling hot water for 2 minutes.  The skins will easily peel off.

Cut peeled tomatoes in chunks.

Peel the skin from the bell peppers and remove the seeds and stem.  Cut into chunks.

Add all ingredients to a heavy bottomed pan and pour oil over top. Bring contents to a boil, then turn down to a medium-low heat.  (On my stove, I need to use a lower heat)

Cook in a heavy-bottomed pan, covered for 2 hours.  Give it a stir now and then to make sure it is not burning.

Remove cover and finish cooking until most of the liquid has evaporated.  Stir often to keep it from sticking or scorching.

Refrigerate and serve cold.  Makes about 1 pint (2-cups)

** If you cannot find affordable, good-quality tomatoes, substitute a few cans of whole or chopped canned tomatoes. 

Homemade Stuffing - Tastes like Stovetop!

Here in Australia, we only have one brand of stuffing mix available - and it is not to my liking.  Therefore, I now have a recipe for stuffing that tastes a lot like stove-top, is less salty, and you can either make it on top of the stove and serve or you can mix it up, allow it to cool and stuff a chicken or turkey using it.  Enjoy.

Makes 3 cups

Ingredients:

3 cups dried bread cubes and crumbs*  I use leftover challah! 
1/4 teaspoon lemon pepper
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1/2 teaspoon dried chives
1/4 teaspoon paprika
1/2 teaspoon poultry seasoning
dash celery seed
2 teaspoons dried onions
1/2 teaspoon seasoned salt
1/8 teaspoon turmeric
1 teaspoon powdered pareve chicken bouillon or crumble up a pareve chicken bouillon cube

Instructions:

1. Cut bread into 1/2-inch cubes, or simply break apart and crumble into large crumbs.

2. Spread bread pieces on an un-greased baking sheet and bake at 300 degrees for 20 minutes.

3. Reduce oven temperature to 200 degrees and continue baking until bread is completely dry.  Watch it so it doesn't burn.  My oven is fan-forced so this part of the process goes quickly.

4. Remove dried bread from oven and place baking sheet on cooling rack until cool.

5. Add seasoning, stirring to mix. Store in a tightly sealed container or zipper freezer bag until needed.

To make the stuffing:
Note:  You can reduce the amount of stuffing you make by halving this part of the recipe

I love the crunch of some celery if I am stuffing a chicken or turkey.  I use about 1/2 cup diced celery for this complete recipe.  This is optional, of course.

In a saucepan, heat 1-3/4 - 2 cups of water to boiling. (Use less water if you are stuffing a chicken or like your stuffing a bit drier, use more if you like it moist.) Add diced celery (optional)  and 4 tablespoons (1/2 stick) margarine and stir until melted. Remove from heat, stir in 3 cups of stuffing mix (1 batch), cover, and let sit for 6-8 minutes. .  Fluff with a fork and serve, or use in a recipe.  It is important that you fluff with a fork - otherwise it will get all smashed down.

I often use mine as stuffing for chicken or turkey.

If you wish to lower the fat content, use only half of the margarine and add about 2 T more margarine.  It still tastes just as nice.

Pita Bread (Mizrahi) - Not like what you buy in the shops!

Ingredients:

3 cups flour
1 Tbsp dry yeast
1 Tbsp sugar   
 ¾ teaspoon salt
1 Tbsp Olive oil (or other vegetable oil)
 2 cups warm water - NOT HOT as the heat will kill the yeast
 1 ½-2 ¼ cups flour (You may use 1 to 1-1/2 cup whole wheat flour)

Directions:
   
    Combine first six ingredients in a large bowl.
  
    Beat well with a mixer or by hand for about 1 minute.
 
    Then mix in the remaining flour, using just enough to make a soft, sticky dough.
  
    Turn out on floured board and continue to knead for 5 minutes.
 
    Divide into 12 balls.  Let rest for 10-20 minutes.
   
    Roll out each ball to about 1/4 inch thick and 6 inches in diameter.
  
Place as many as will fit on a baking sheet that has been lightly greased and lined with baking paper and      sprinkled with cornmeal.   Sometimes I use sesame seeds to sprinkle on the pan.

    Let rise for 25-35 minutes
  
 Bake at 450 for 4 minutes, and then turn over with your fingers, a fork or spatula and bake for 4 more minutes or until lightly browned.  Repeat with additional rounds.
   
    Wrap immediately in a clean dish towel for 3 or 4 minutes.

K (P)

It's Hamantaschen Time!

Makes about 36 Hamantaschen

Ingredients:

Dough:

2/3 cup pareve margarine or butter
1/2 cup sugar
1 egg
1/2 teaspoon vanilla
2 1/2-3 cups sifted unbleached all-purpose flour
1 teaspoon baking powder
Dash of salt




1. Cream the shortening with sugar. Add egg and continue creaming until smooth.

2. Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of dough is formed
(a food processor is excellent for this).

3. Chill for 2-3 hours, or overnight.

4. Preheat oven to 375 degrees.

5. Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch.

Cut circles of dough with a drinking glass or round cookie-cutter.

With your finger put water around the rim of the circle.

Fill with 1 teaspoon poppy-seed or nut filling and fold into three-cornered cookies. **
(Press two sides together, and then fold the third side over and press the ends together.)

6. Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden.

These freeze very well to help avoid that last minute holiday rush!

Poppyseed Filling:

1 c. poppy seed
1/2 c. water or milk
1/4 c. honey
2 Tbsp. sugar
1/8 tsp. salt
1 tsp. fresh lemon juice
1 lg. egg, slightly beaten

 

Combine first 5 ingredients in a saucepan. Cook over moderate heat until thick, stirring constantly, about 10 minutes. Add lemon juice. Add a little of the hot mixture to the beaten egg and then stir into the remaining poppy seed mixture. Cool thoroughly before using.  This filling can be frozen for later use.


** Alternative fillings - One can fill these delicious pastries with any good fruit preserves - apricot, raspberry, and strawberry are yummy, although not traditional. My own family uses a mixture of ground dates, walnuts, sugar and freshly ground cardamom. My cousin's grandmother used ground cooked fig and walnuts or simply ground walnuts, sugar and freshly ground cardamom. I have not seen these used in households other than my family's or those of my childhood shul, however Turkish/Iraqi Jewish cooking has its own variations, as do most localities, depending upon the fruits or other ingredients in season.

A friend of mine from Norway always uses 1/2 almond flavouring and 1/2 vanilla extract in the dough and for the filling she used only nuts, sugar and ground cardamom and dusted each with powdered sugar using a flour sifter. Very pretty.

(K)P or (K)D if Butter is used

Leftover Challah? Make Croutons!

I bake challah every week.  Sometimes I have many guests and most of it gets eaten.  Often, I will use it for toast or make french toast for breakfast on Sunday morning.  Sometimes it is just me so I have a lot of challa left over.

This week I had extra challah left over and I figured I would make some croutons for salads.  Prepared croutons are so expensive in the store - this is a good way to use up any leftover bread.  After the croutons have cooled, put them in an air-tight container or a zip plastic bag.

I keep a quart jar filled with olive oil and smashed garlic in my refrigerator at all time.  It gets semi-solid so it is very easy to spread.  It will soon become liquid when room temperature.  I use this oil for my croutons and also to make garlic bread.  I have written an alternative in the recipe below in case you do not store garlic infused oil in your own refrigerator.

As my oven is parve, I can use these croutons on any salad and with any meal.


                                  

 Croutons before toasting

 Croutons after toasting

How to make Homemade Croutons:

Use whatever leftover, stale bread you have on hand.  Cut it into cubes.  If you get some crumbs, dry them out and store them to use as bread crumbs in a recipe

Line a baking sheet with parchment or baking paper.  Drizzle olive oil over the parchment paper.  Use either powdered garlic, garlic salt (if you like it) or something else to sprinkle on top of the oil.  Scatter bread cubes over the oiled surface.  Toss with your hands or a parve spatula.  If necessary, drizzle a bit more olive oil over the bread cubes.  I often will put more garlic on and sometimes a bit of salt.  This is optional, of course.

Bake in a 250°F/120°C  until the bread cubes are light brown and completely dry. Taste one to check.  If not completely toasted through, then bake a bit longer but watch them carefully at this point so they do not burn! Croutons must be completely toasted through or they will not keep well.

Cool on baking sheet.  Once croutons are completely cool, store in an airtight container.  Enjoy!
K (p)

Moroccan Fish Cakes in Lemon Sauce

Adapted from Levana Kirshchenbaum


Ingredients:


For the fish cakes:

• 1 pound skinless, boneless fish fillets, such as cod, hoki, scrod, flounder, sole, tilapia or salmon, cut into big chunks (children usually prefer a mild fish such as cod, hoki or sole)
• 1/2 small onion
• 4 sprigs flat-leaf parsley, stems removed - sometimes I use corriander/cilantro - yum!
• 1 beaten egg
• 1 tablespoon vegetable oil
• 1/2 tablespoon grated lemon zest
• dash of nutmeg
• dash of cayenne
• salt and pepper
• 1/2 cup fresh bread crumbs

For the sauce:

• 1 1/2 cups water
• pinch of saffron threads
• 1/4 teaspoon turmeric
• 1 1/2 tablespoons vegetable oil
• 1 1/2 tablespoons lemon juice
• 1 tablespoon capers
• 1 tablespoon Dijon mustard

 Method:

1. Combine the fish, onion, parsley or coriander/cilantro, egg, oil, lemon zest, nutmeg salt and pepper to taste in a food processor, and process until perfectly smooth. Transfer the mixture to a mixing bowl, add the bread crumbs, and GENTLY mix thoroughly. With wet hands, shape the fish mixture into 6 oval patties.
2. Combine the water, saffron, turmeric, oil, lemon juice, and capers and bring to a boil in a heavy saucepan over high heat.
3. Add the fish patties to the pot and cook, uncovered, for about 20 minutes. Using a slotted spoon, transfer the patties to a platter. Reduce the liquid in the pot until thickened, 8 to 10 minutes. Add the mustard and stir until smooth. Pour the sauce over the patties. Serve warm or at room temperature.

YIELD: About 6-8 fish course servings

K (p)

Beverly's Famous Apple Pie - For Zack

Ingredients:

Pastry
2       cups all-purpose flour
1       teaspoon salt
2/3    cup plus 2 tablespoons vegetable shortening (like Crisco)
4       to 6 tablespoons (60-90ml) cold water

Filling

1/4     cup cornstarch or all-purpose flour
1/2     teaspoon ground cinnamon
1/2     teaspoon ground nutmeg
1/8     teaspoon salt
8        cups thinly sliced peeled tart apples (8 medium)  Granny Smith or Jonathan are perfect.
1/3     cup (75ml) honey
1/2     lemon, freshly squeezed
2        tablespoons margarine

Method

For pastry:

In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or two forks) until particles are size of small peas.  Do not overwork these ingredients or your pastry will not be flaky.  Sprinkle with cold water, 1 tablespoon at a time, tossing gently with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).  Divide in half, wrap in plastic and chill while making filling.

For filling:

In large bowl, 1/4 cup (60ml) cornstarch or flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed.  Drizzle honey over apple/spice mixture and give it a good stir.  Taste an apple slice.     Squeeze half a lemon over the mixture. Taste and if not sweet enough (depending upon the apples chosen) add a bit more honey.  Set filling mixture aside.

Assembly:

Heat oven to 425°F/220°C. With floured rolling pin, roll one pastry round into round 2 inches (5cm) larger than upside-down 9-inch (23cm) glass pie plate. Fold pastry into fourths - It will look a bit like a triangle; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and up the side.

Pile filling mixture into pastry-lined pie plate. Dot with butter or margarine.  It will look rather full but the apples will cook down.

Roll other round of pastry into 10-inch (25cm) round. Fold into fourths as with the first piece of pastry above. Unfold top pastry over filling; trim overhanging edge 1 inch (2.5cm) from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired - I pinch it together using my thumb and forefinger.   Cut slashes in top of crust as this will allow steam to escape.  Make this part pretty!

Cut 2- to 3-inch (5-7cm) wide strips of foil to prevent excessive browning - you may need this halfway through baking.

Bake @425°F/220°C for 40 minutes or until crust is brown and juice begins to bubble through slits in crust.  Check the pie halfway through and cover edges with foil if it is browning too quickly.

K (P)