A lovely autumn warmer with a floral twist. Florame’s organic bourbon geranium essential oil, aka rosa geranium essential oil, adds a subtle floral fragrance and taste to this classic autumn pudding, giving it a hint of rose petals. It’s absolutely yummy and the addition of the bourbon geranium organic essential oil will mean your apple pie stands out from the crowd!
It’s best to make the pastry in the morning or at lunch time to give it enough time to chill in the fridge. Try to use organic ingredients if you can, particularly for the flour as it’s likely to be unbleached.
Equipment you’ll need
2 x large bowls
Food mixer
Greaseproof paper
Cling film or clean plastic bag
Rolling pin
Pastry brush
Oven dish e.g. Pyrex (approx 12” x 7” x 1” deep = 18cm x 31cm x 2.5cm)
Sharp knife
Chopping board
Apple or potato peeler
Small bowl
Ingredients
For the pastry
225g/8oz unsalted butter – softened to room temperature
50g/2oz caster sugar
2 x large eggs
350g/12oz plain flour
For the filling
600g/1lb of cooking apples
110g/4oz blackberries
2-3 drops of organic bourbon geranium essential oil
150g/5oz caster sugar
To brush the pastry
1 x large egg
1tbsp milk
15g/½ oz caster sugar
Instructions
It’s best to make the pastry in the morning or at lunch time to give it enough time to chill in the fridge. Try to use organic ingredients if you can, particularly for the flour as it’s likely to be unbleached.
Equipment you’ll need
2 x large bowls
Food mixer
Greaseproof paper
Cling film or clean plastic bag
Rolling pin
Pastry brush
Oven dish e.g. Pyrex (approx 12” x 7” x 1” deep = 18cm x 31cm x 2.5cm)
Sharp knife
Chopping board
Apple or potato peeler
Small bowl
Ingredients
For the pastry
225g/8oz unsalted butter – softened to room temperature
50g/2oz caster sugar
2 x large eggs
350g/12oz plain flour
For the filling
600g/1lb of cooking apples
110g/4oz blackberries
2-3 drops of organic bourbon geranium essential oil
150g/5oz caster sugar
To brush the pastry
1 x large egg
1tbsp milk
15g/½ oz caster sugar
Instructions
First make the pastry. Cream the butter and sugar together in a large bowl using a food mixer starting on low speed then increasing to medium speed. Then add the two eggs and beat in for several minutes on medium speed. Reduce the speed to low and add in the flour. When completely mixed in, turn the pastry out on to the greaseproof paper, flatten into a round, wrap either in cling film or plastic bag and put in the fridge for at least 2 hours.
Once the pastry’s been chilling for a few hours pre-heat the oven to 180°/gas mark 4 (approx 160° if using a fan oven).
To make the pie base, take the pastry out of the fridge and roll out approx two thirds of it to approx 3mm (approx an 1/8 of an inch) and line the oven dish with it.
Then roll out the remaining pastry to the same thickness to form a lid and set to one side.
For the filling, peel, quarter then dice the apples and put in a large bowl. Add the blackberries, the 2-3 drops of bourbon geranium organic essential oil and sprinkle with the 150g of caster sugar then mix together.
Pile the fruit mixture into the lined dish and drape the lid over the top sealing the edges with water. Chop any excess pastry off and fashion into leaves to decorate the top.
Finally beat the remaining egg with the milk and brush on to pie lid. Pop in the oven and bake for approx 45 mins until golden brown. Take out of the oven and let it rest for approx 5 mins then sprinkle with the remaining caster sugar and serve. Fab!
Once the pastry’s been chilling for a few hours pre-heat the oven to 180°/gas mark 4 (approx 160° if using a fan oven).
To make the pie base, take the pastry out of the fridge and roll out approx two thirds of it to approx 3mm (approx an 1/8 of an inch) and line the oven dish with it.
Then roll out the remaining pastry to the same thickness to form a lid and set to one side.
For the filling, peel, quarter then dice the apples and put in a large bowl. Add the blackberries, the 2-3 drops of bourbon geranium organic essential oil and sprinkle with the 150g of caster sugar then mix together.
Pile the fruit mixture into the lined dish and drape the lid over the top sealing the edges with water. Chop any excess pastry off and fashion into leaves to decorate the top.
Finally beat the remaining egg with the milk and brush on to pie lid. Pop in the oven and bake for approx 45 mins until golden brown. Take out of the oven and let it rest for approx 5 mins then sprinkle with the remaining caster sugar and serve. Fab!
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